Nettle Soup Traditional Cache
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Stinging Nettle has a flavour similar to spinach when cooked, and
is rich in vitamins A, C, D, iron, potassium, manganese, and
calcium. Young plants were harvested by Native Americans and used
as a cooked plant in spring when other food plants were scarce.
Cooking or drying completely neutralizes the toxic components found
in this plant.
Soaking nettles in water will remove the stinging chemicals from
the plant, which allows them to be handled and eaten without
incidence of stinging. Young leaves generally have a better taste
than older, more bitter leaves.
Nettles can be used in a variety of recipes, such as polenta and
pesto. Nettle soup (or "Brændnældesuppe" in Danish, "Nässelsoppa"
in Swedish and "Nokkoskeitto" in Finnish) is a common use of the
plant, particularly in Northern Europe. Young nettle leaves are
similar in texture to spinach and other leafy greens, and can be
substituted for or mixed with other greens in recipes.
Cooking, crushing or chopping disables the stinging hairs. Stinging
nettle leaves are high in nutrients, and the leaves can be mixed
with other ingredients to create a soup rich in calcium and iron.
Nettle soup is a good source of nutrients for people who lack meat
or fruit in their diets The young leaves are edible and make a very
good pot-herb.
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