An Herbal Diary: Culinary Herbalism | Medicine Recipes

An installment in my continued commitment to not waste the abundant and aggressive nettle crop I have growing in my yard. These green sauces are an embrace of life for me,  a pathway to the things that I love: recipe collecting, discovery of brilliant herbal use and reason to shop for interesting ingredients, green or otherwise. Please come along and sauce with me. To Blanch Nettle/Remove the Sting: Use tongs or gloves to handle prior to blanching Heat a small amount of water in a large pot Plunge nettle leaf into hot water or place in a steamer basket Boil for 3-7 minutes until just wilted Refresh with cold water or in a bowl of iced water For Nettle Salsa Verde: 6-7 tomatillos, remove husks, scrub under water 4 cups nettle leaf (1/3 pound, blanched 1 sweet onion, peeled and quartered. 2-3 Serrano chilis 4 cloves garlic, peeled 12 to 15 sprigs of cilantro 2 tablespoons olive oil 1 1/2 tsp salt or to taste find preparation instructions here For Nettle Pesto: 3 cups nettle leaves, blanched 1/4 cup fresh mint