Mention stinging nettles to most folks, and “harvesting” is probably the last thing on their minds. For most of us, these plants are just the “ouch-plants” we learned to avoid as kids. But believe it or not, nettles are actually a powerhouse in the kitchen and have a long history as a medicinal herb.
Harvesting All Season Long
The great thing about nettles is that you can start harvesting as soon as they pop up in the spring. You can keep picking them all the way through late fall—even in November, those leaves are still packed with nutrients. You’ll find them just about everywhere: along the edges of the woods, near riverbanks, or tucked away in meadows. Basically, if the soil is rich in nutrients, you’ll likely find some nettles.
Timing Your Harvest
While you can grab the leaves most of the year, the timing matters if you’re looking for specific parts of the plant. Here’s a quick cheat sheet for your foraging calendar:
- Young shoots: Aim for April and May for the most tender greens.
- Flowers: Look for these between July and September.
- Ripe seeds: These are usually ready to collect during October.
Safety First!
We’ve all had that painful childhood run-in with the stinging silica hairs on a nettle plant. To avoid a repeat performance, make sure you wear long sleeves, long pants, and thick, puncture-proof gloves when you head out to harvest. The good news? Once you cook, dry, or freeze them, the “sting” is totally neutralized and they’re perfectly safe to handle.
How to Use Your Nettles
In the kitchen, nettles are a classic addition to soups. They also make a fantastic side dish; once cooked, they taste remarkably similar to spinach. If you dry the leaves, you can brew a wonderful herbal tea. Many people find nettle tea helpful for soothing issues like:
- Rheumatism
- Urinary tract inflammation
- Inflammatory joint pain
