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Discussion Starter · #1 · (Edited)
Just a reminder that now is the time to harvest and store away stinging nettles.
Who needs to grow spinach when you can just go out and harvest the nettles.

My way:
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Harvest the 2-3 inch tips (the most tender).
Blanch.
Form balls roughly a cup in size.
Freeze.
Use as spinach/kale/mustard greens substitute in any recipe.

I also dry them for tea and for baking.
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BTW, the nettles also contain OA (oxalic acid).
It turned out this is what actually creates the stinging sensation (not formic acid as previously thought).

Conclusions:
Oxalic acid and tartaric acid were identified, for the first time, as major long-lasting pain-inducing toxins in the stinging hairs of U. thunbergiana. The general view that formic acid, histamine and serotonin are the pain-inducing agents in the stinging hairs of U. dioica may require updating, since their concentrations in U. thunbergiana were too low to induce significant pain sensation in behavioural bioassays.
 

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Santa Cruz, CA
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Looks amazing. I never thought I'd be jealous of areas with nettles. We might have a couple here and there but not enough worth harvesting.

Poison Oak on the other hand, come up with a recipe for that and I could feed an army.
 
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