In Latin, she goes by
Urtica dioica, but you may know her as stinging nettle. The word stinging can be a bit of a turnoff, especially in the kitchen.
I urge you to get over it, as I did more than 20 years ago, because the gastronomic perks far outweigh this temporary obstacle. Nettles make fabulous pesto.Â
The sting (more like a mild irritation)Â is a thing only when the leaves are raw. A pair of disposable gloves will keep the invisible stinging hairs at bay, and once the nettles are cooked, the sting disappears. Poof, goodbye.Â
A perennial herb that grows wild in woodlands and along rivers and streams, nettles are among the first edible signs of spring. They are exceptionally nutrient dense, packing fiber, protein, iron and calcium, to name a few, plus disease-fighting antioxidants in the form of carotenoids. They offer antihistamine and anti-inflammatory support, which makes them great food during seasonal allergy season. (And it bears repeating they make f