The winter fog has long been shaken off as we approach May day or Beltane. The beautiful late evenings are filled with sounds of peepers and loons and the early mornings of song birds and wood peckers. The gardens are coming out of slumber and many of the wild edible are big enough now to start grazing on.
Dinner tonight was a Nettle Leek Soup with a Wild Mushroom Stock. Nettles have been starting to reach for the sun for the past couple of weeks now and today I took full advantage of there fresh green leaves!
Nettles (Urtica diocia) is a fabulous plant to get to know. Nettles are commonly known as stinging nettles, named for the tiny hollow hairs that cover the leaves and stems of this vibrant green plant. These hollow hair are filled with acetylcholine, seratonin and histamine which create that irritating burning sensation. The stinging feature of this plant has led to some people who steer clear of this brilliant plant, while the sting has brought others in closer. Stinging nettles has historically been used by native people, for flogging or urtication, to bring relief to arthritic pain. Studies have since been done showing that this process of nettle flogging, reduces pain and inflammation in people with arthritis.
Nettles are deeply nourishing, full of vitamins, minerals, proteins and amino acids, which are easily absorbed into our soft tissue, lymph and blood stream. Nettles are supportive and restorative to the endocrine system and adrenal glands, the lymphatic system, nervous system and is a great tonic for the kidneys. It helps boost the immune system, over all energy and is helpful for those dealing with chronic health issues such as allergies, joint aches, skin eruptions, and nerve inflammation.
Nettles have many wonderful uses, is supportive to many systems in the body and helpful for various health issues, along with uses topically for skin issues and as a hair rinse. But today I am excited knowing that I am getting a great source of Vitamins C complex, D, K and B complex, calcium, magnesium, potassium, iron, trace mineral and chlorophyll and so much more!
Nettles are awesome and just really great for us and I could spend hours writing about all of it wonders but instead I am going to tell you how to make this delicious and nutritious soup!
Nettle and Leek Soup with Wild Mushroom Stock
At least 2 cups of fresh Nettles Tops
1 large thinly sliced leek
1 onion sliced
5-6 garlic cloves minced
about 1 inch of ginger minced
and about 3-4 cups of your favorite stock
sea salt
black pepper
I satueed the garlic in olive oil for about a minute or two before adding the minced ginger. I then added the leeks and onions, deglazing when needed with some apple cider vinegar. While that was cooking I went and gathered some fresh young nettles tops. I quickly washed the nettles and then put them in a pot of boiling water for about two minutes. Straining the nettles and saving the water...I then added the nettles to the pot with the leeks. I added the stock and then pureed the soup adding salt and pepper to taste.
