Magic Moment #11–Foraging (Update on Nettle)

The trick to picking stinging nettle is do not, I repeat, do not let it touch your skin.  Use rubber gloves, a long sleeve shirt, long pants, socks, and sturdy shoes.  In our weekly Saturday class, we had one gal accidently reach into the box of fresh nettle the instructor brought.  She was in agony until she was instructed to roll up a nettle leaf (with gloves) and mash it adding a little water (or spit, whatever is most readily available).  Then squeezing out the nettle juice on to the affected area, the blistering and “fire” will subside, somewhat.  (Photo from  http://www.wildwoodsurvival.com/survival/food/edibleplants/nettle/)

On to cooking nettle.  With your gloves on, snip off the leaves into cool water and rinse off little spiders and dirt.  Then place into  boiling water for two minutes.  Remove the leaves and the hot water is now a delicious tea!  (The nettle tea can also be used as a rinse on your hair to make it shine.)  Place the cooked leaves into a blender with garlic, parmesan cheese, and olive oil (your choice on consistency, but it needs to be somewhat of a paste.)  This makes the best pesto I have ever eaten.  We had this on top of mashed potatoes.  Just delicious.  It compares to fresh cooked spinach, but with a little sweet-ness.  Packed full of iron and protein.

The only downside is the preparation and care needed to bring it home for cooking.  But, I will try this again.  It is that good.

Made a salad of miner’s lettuce yesterday with ranch dressing and fresh radishes from our friend’s garden.  Tastes a little “green” compared to Romaine, but very flavorful.  We found a huge growth area under a tree a little over a block away from the house. 

Magic Moment #11–Foraging (Update)

Why is foraging in the woods so exciting to me?  Free food.  Fresh.  Finding treasure!  April 25, 2014 I shared with you my past experiences with foraging and plans to continue on the Olympic Peninsula.  Exactly one year after that post, I enrolled in  a class, “Wild Edibles” through the Peninsula College.  Let me tell you, the “O” Peninsula is a treasure trove of plants that are both edible and have medicinal properties. 

Our first class on April 25, began with a quick overview of approximately 20 plants.  The class was held outdoors at the Railroad Park in Sequim (old forest area with trails, restored railroad bridge provides biking/hiking trail over the Dungeness river).  After the quick introduction, we headed into the woods to identify the plants.  We only took 2 steps and immediately found edibles—miners’ lettuce, dandelions, nettles, and much more.  The miners’ lettuce is unbelievably good—smooth texture, mild pleasant taste, and so pretty!  It grows in the shade everywhere! [Photo left by Hank Shaw]

The second class (there are six sessions) was held in the kitchen preparing different parts of the dandelion.  This time of year, the dandelion root and leaves are bitter and I am not a fan, will try again January through March when it is supposedly “sweet”.  BUT..the yellow flower made into a syrup is a cross between maple syrup and honey.  And I am a big fan!

Today, we learn how to pick stinging nettles and “dead” nettles (not really dead—not stinging).  In the kitchen we’ll prepare a nettle pesto sauce and a tea.  [Photo of nettle right]  Will let you know how it is…