The top two inches from young shoots are the most tender and vibrant. A fresh, green, spinach/mint flavor characterizes stinging nettles, one of the most versatile, healthy, and delicious plants in the forest.

Preparations: Blanch stinging nettles first for a few minutes to dissolve the stinging agent (folic acid).

Applications: After removing the stinging agent by blanching, nettles cook like any other cooking green. Nettles are great steamed or sautéed using the same method as other winter greens such as kale or chard. Also, a lot of people make nettle tea by steeping the fresh nettle leaves just as you would loose tea.

Season: Typically April to August.

Origin: The Pacific Northwest

Specifications: Each order is for 2 lbs of stinging nettles.

Shipping: Fedex Overnight

WARNING: Do not handle raw stinging nettles with your bare hands. Use gloves. After nettles are cooked, the stinging agent is dissolved and they are safe to handle and eat.