A Note From Kate Hackworthy
Nettles are my favourite ingredient to forage. Best picked in spring and early summer when the plants are young (and with a pair of thick rubber gloves!), these 'weeds' are nutrient powerhouses that are surprisingly versatile. They lose their sting when cooked, so are great in soups, pasta, risotto and most places where you'd use spinach. I've even made a delicious cake out of them. Don't fear the sting, just give them a try - starting with these inspiring ideas.