Nettle Wine
Pick 2 quarts of young nettles-the tops only.
Simmer them in 2 quarts of water with thin
slices of lemon peel and four pieces of dried
ginger root for one hour. Strain and add 2
more quarts of liquid, use hot water. Pour into
a stone crock, it must hold more than a gallon,
add the juice of 3 lemons, stir and when the
wine is cooled to lukewarm, add wine yeast,
cover and leave in a warm place for 6 days, stir
daily. Transfer to a fermentation vessel and fit
an airlock. When the wine clears put into a
clean jar and keep for four months before
bottling.

Nettle Beer
Pick 2 quarts of young nettle tops, boil for 20
minutes in 3 gallons of cold water. Prepare a
stone crock (a five gallon size), place three
pounds of sugar in it and pour the hot liquid
over it, stir until lukewarm, add 1 ox of dried
yeast and 3 oz of bruised whole ginger. Cover
and leave in a warm place for seven days, then
siphon off into clean screw topped bottles, add
a teaspoon of sugar to each one. Store in a
cool, not cold, place until clear. Nettle beer
was considered to be medicinal and was drunk
in the spring as a tonic. Nettle tea is
recommended for feverish gout-the nettles may
be used either green or dry. For curing a spring
cold-Boil 2 cups of nettle tops for 10 minutes
in 1 qt of cold water and add 1 T of hot
powdered ginger beaten in ? cup of honey, stir
until well blended. Pour into heat proof mugs
and fill with light cream, drink, keep warm and
cozy.

Scotch Nettle Pudding
To 1 gallon of nettle tops add 2 large leeks or
onions, 2 heads of broccoli or cabbage and ? lb
of rice. Clean vegetables, chop broccoli and
leeks, mix with the nettles. Place all together in
a muslin bag alternately with the rice, tie
tightly. Boil in salted water long enough to
cook the vegetables, serve with gravy or melted
butter.

Creamed Nettles
1 lb nettle tops
4 Tbsp butter
? tsp salt
? tsp pepper
? cup cream
1 medium onion, minced
? cup snipped chives
2 cloves garlic, minced
Place nettles in a medium-sized
saucepan. Pour in just enough water to cover;
add 2 tablespoons of the butter, salt, and
pepper. Simmer until tender. Strain; discard
the nettles and return the juice to the pan. Mix
in the cream, onion, chives, garlic, and 2
tablespoons of the butter. Bring to a simmer
over low heat. (A Kitchen Witch s Cookbook)

Nettle and Potato Soup
20 nettle tops, leaves stripped from stalks
1 onion, finely chopped
1 Tbsp oil or bacon fat
1 quart ham or chicken stock or water and 2
chicken stock cubes
2-4 floury potatoes, peeled and chopped
4 Tbsp sour cream or Greek yogurt
Chopped chives
Wash the nettle leaves and shake dry in
a colander. Fry the onion gently in the oil or
fat without allowing it to brown. Ad the nettle
leaves and cook for about 5 minutes or until
wilted. Pour on the stock and bring to the boil.
Add the potatoes. Cook for 15 minutes. Cool
q little, then liquidize till smooth and return to
the pan. Check the seasoning. Serve each
helping with a blob of sour cream and chopped
chives. (Fruits of the Forest)

Poached Eggs with Nettle Puree
8 oz nettles, weighed after removing tough
stalks
salt and pepper
2 Tbsp double cream
? oz butter
2 eggs
2 slices hot buttered whole wheat toast
Boil a little salted water and drop in the
washed and finely chopped nettles. Simmer
until they are soft. Drain very well, pressing out
all the water with a spoon. Stir in the butter
and cream and season to taste. Keep hot.
Poach the eggs and prepare the buttered toast.
Fluff up the nettle puree and divide between the
two pieces of toast. Put a poached egg on top
of each and serve at once. (Food from the
Countryside)

Nettle Lasagna
1 medium onion, chopped
3-5 garlic cloves, chopped
? cup olive oil
3 handfuls dried nettles, crushed
? Tbsp kelp, crushed
8-10 fresh or dried shiitake mushrooms,
chopped
? cup pickled dandelion roots, chopped
? cup Parmesan cheese
fresh or dried rosemary, sage, oregano and
thyme to taste
crushed tomatoes and tomato sauce to make 4
cups
8 cups fresh young nettle tops
9-12 lasagna noodles, boiled and drained
? - lb goat or sheep feta cheese, crumbled
Saut onion and garlic in olive oil until
golden. Add everything up to and including
tomato sauce and simmer 1 hour. As sauce is
simmering, steam the fresh nettles for 10-15
minutes, drain and drink the pot liquor. Layer
a pan with sauce, cooked lasagna noodles,
sauce, nettles, feta, sauce, noodles, etc., ending
with feta as the final topping. Bake in 350F for
30 minutes or until bubbly all the way through.
Serves 12. (An Herbal Feast)

Nettle Lasagna
2 lbs hoary nettle
2 oz pancetta cut into thin strips(or bacon)
2 cloves of garlic
3 eggs
8 oz of unbleached flour
4 tbsp of oil
2 oz of grated Parmesan cheese
salt & pepper
bechamel sauce (see recipe below)
Pour the flour on the contertop, add the eggs, 1
tbsp of oil and a pinch of salt. Knead and
flatten the mixture with a rolling pin. Then cut
your pasta into large strips to fit your baking
dish and toss into boiling water until the float.
Boil the nettle for a minute, drain and squeeze
the water out of them. Lightly brown the
pancetta with garlic and a dash of olive oil. Oil
your baking pan and cover with a layer of
pasta, then add the Nettle sauce, and bechamel
sauce. Continue adding layers in this way until
you run out of ingredients. Dust the top with a
handful of grated cheese. Cook at 150C for
about 30 minutes.

Bechamel Sauce
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat butter until melted.
Add flour and stir until smooth. Over medium
heat, cook until light golden brown, about 6 to
7 minutes. Meanwhile, heat milk in separate
pan until just about to boil. Add milk to butter
mixture 1 cup at a time, whisking continuously
until very smooth and bring to a boil. Cook 10
minutes and remove from heat