When most people talk about using nettles in the kitchen, they’re usually focused on the leaves (and usually the stinging kind!). But if you have Yellow Archangel (Goldnessel) growing in your garden, you’re in for a treat. Unlike its stinging cousins, almost every part of this plant is edible and surprisingly delicious.
Sweet Little Blooms
If you catch the Yellow Archangel during its blooming season, you’re in for a real culinary highlight. The blossoms are packed with nectar, giving them a lovely, delicate sweetness. They aren’t just great for tossing into a fresh summer salad; they also make a gorgeous, edible garnish for desserts.
Nature’s Wild Spinach
Just like stinging nettles, the leaves are the most common part to use in recipes. When you cook them down, the flavor and texture are incredibly similar to spinach. You can serve them as a simple side dish (“wild spinach”), or get creative and use them as a savory filling for crepes, homemade pasta, or as a hearty addition to your favorite vegetable soup.
Brew Your Own Herbal Tea
The leaves are also fantastic for brewing tea. On its own, a pure Yellow Archangel tea can be a bit one-note, but it’s a wonderful “team player” in a blend. It pairs beautifully with other garden staples like chamomile, linden flower, ribwort plantain, or raspberry leaves for a soothing, homegrown brew.
Don’t Forget the Roots!
The third edible part of the plant is actually underground. While root vegetables like salsify have seen a comeback lately, many people have forgotten that Yellow Archangel roots can be used the exact same way. Once boiled, they make a unique and earthy side dish that pairs well with a variety of main courses.
In a nutshell, here’s how you can put Yellow Archangel on your menu:
- Flowers: Perfect for salads or as a sweet dessert garnish.
- Leaves: Great as a wild spinach substitute or dried for herbal teas.
- Roots: Delicious boiled and served as a root vegetable side.
