A super simple and tasty soup. Give it a try!
Age Range: 6+
Duration: 1-2 hours
Time Of Day: any time
Category: * what's new * food outdoors
Look at nettles in a new light and see them as a plant that does more than just sting! Nettles have been used for centuries as food, clothing and remedies, and they are good for the garden and wildlife too. This activity focuses on nettles as food; they are a good source of iron.
The Stinging Nettle – Urticaria Dioica (note urticarial rash used in medical terminology) – grows everywhere in the UK, particularly in woodland, hedgerows and on wasteland.
Consider the environmental impact of preparing, carrying out & completing this activity. Could this impact be reduced? Specific considerations for this activity could include:
- follow our tips for foraging
Health & safety considerations
Follow your usual operating procedures and carry out appropriate risk benefit assessments.
Some considerations particular to this activity include:
- the environment where the nettles are growing
- protection from nettle stings
- hot food
- 2 handfuls of washed nettles
- 2 potatoes (diced)
- 1 onion (chopped)
- 1 litre of stock (chicken/veg)
- garlic/salt/pepper (as you like it)
- a dollop of cream for added deliciousness!
Step 1 – picking
Look out for young, fresh, pale green nettles just coming through. If you are picking later in the season then just pick off the tops (pick before the end of May as older nettles leaves have a bitter taste).
Wear protective gloves to pull off the young shoots/tops of the nettle and collect them in a bag or basket.
Step 2 – cooking
In a pan fry the onion (add wild garlic leaves for extra flavour) and potatoes in a splash of oil (or in some homemade wild garlic butter) for a few minutes.
In the meantime pull off the nettle leaves from the stems, wash the leaves and add them to the pan.
Add the stock and boil for 10-15 minutes until the potatoes are cooked.
Liquidise, season and serve!