Nettles Tops – Tender nutritious leaves

Stinging nettles – Painfully delicious and nutritious

Nettles (Urtica dioica) are a sign of good fertile ground and incidentally nettles are a super nutritious and packed with protein and vitamins, as well as many antioxidants.

Nettles are very versatile and can be sautéed, boiled, steam or used as tea substitute. Their flavour profile is often compared to that of spinach albeit on the nuttiness and earthiness sides.

Forager Tips

Whilst any nettles leaves are edible, not all leaves are palatable. When too old, nettles leaves get fibrous. As for us we only forage the top young leaves, which are super tender. We simply grab the top and pull the nettles. At some point the nettles will snap and the part that ends up in your hand is the tender part of the nettles.

Use your gloves…

Some of you may have noticed in some platforms advocating or showing how to forage nettles without getting stung… If you like getting hurt, be our guest!! As professional foragers, we do not have time for gentleness due to our constraints.  As and when we are foraging nettles, we are wearing two set of gloves one on top of the other.

That said, the stinginess disappears upon cooking.

Seasonality

Nettles are available generally between end of March and beginning of June.

Once the summer temperature arrives, the nettles start bolting and leaves then start getting too fibrous.

In autumn, nettles produce a second growth, although the leaves at that stage are not as delicious than during the first season

Note: Packed on premises handling wild nuts, seeds, mustard, celery, crustaceans & molluscs (trace via seaweed).

Origin:
Wild Foraged in Scotland and England

Storage:
Refrigerate upon delivery. Best enjoyed within 7 days.

Shipping:
All fresh produce is shipped via Royal Mail Tracked 24 to maintain peak freshness.