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  • From: Barking Cat Farm <barkingcatfarm AT mindspring.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Stinging Nettle
  • Date: Mon, 12 Jul 2010 15:25:05 -0500

On Jul 12, 2010, at 1:15 PMJul/12/10, Richard Moyer wrote:

> Rob and Laurie,
> We've been harvesting, cooking and eating stinging nettle for years,


Richard,

Thanks so much for sharing! This is great info that we've not been able to
find anywhere else. Did not know about the iron value. According to
<http://www.examiner.com/x-8599-SF-Healthy-Food-Examiner~y2009m4d21-Stinging-nettles-superfood>,
which sites references from a book about the plant, they are also high in
sulphur; vitamins A, C, and B complex; and potassium among other things, and
are nutrient rich and calorie sparse. The book is only $10 and might be a
fun read if nothing else, and I'll probably get it. Until it gets here,
though...

I did have one follow up question. Do you all make stinging nettle soup? If
so, do you use the stems at all, or just leaves? And for the soup, do you
need the softer, younger plant tops/leaves, or will the older leaves work as
well when cooked down?

I know for sure a couple of the interested chefs do soup only with nettles,
that's why I ask. All the recipes I find say so and so pounds of nettles,
which I assume are just the leaves, but in reality I have no clue. They also
all seem to want to puree the cooked combined ingredients at some point.

Very much appreciate your taking time to share. Some of this stuff for the
uncommonly harvested crops is just hard to find.

Laurie






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