Stinging nettle, one of the earliest wild perennial greens, announces the arrival of spring. It is so early, in fact, that it wears a coat: one made of tiny stinging bristles. A quick steaming is all it takes to neutralize the histamines that make these bristles sting and results in delicious, spinach-like greens.
Harvest nettles in their second year of growth when they are 4' high. Steam, chop and saute with oil and garlic, then enjoy their delicious nutty flavor!
