Wildfood for Every Table compiled by Tina Sams is a great little book. The book came out of all the great contributions to The Essential Herbalist...a small herbalist magazine. Here is a recipe from that booklet. (Please consult a field guide or an experienced herbalist when working with herbs).
Nettle SoupMary Ellen Wilcox
herbaladie@aol.com
3oz. young Nettle leaves
1 t. fresh Marjoram (or 1/2 tsp. dried)
1 T. butter or oil
1 t. fresh Basil (or 1/2tsp. dried)
1 small onion
1/2 t. fresh Sage or (1/4 tsp. dried)
3/4 lb. potatoes, peeled and diced
1 t. fresh Lovage (or 1/2 tsp. dried)
3 C. Veg. Broth
2 t. butter
2 t. cream
*Wearing rubber gloves, pick only young Nettle leaves.
*Free netttles from stalks, wash and allow to drip.
*Cook in pan without additional liquid, over very low heat, till tender
*Allow to cool, then chop
*Add potatoes and saute again
*Add boiling broth
*When potatoes are cooked, add Nettles and herbs.
*Allow to simmer for 15 mins.
*Let stand in warm place for 5 minutes.
*Before serving, add the 2 tsp. of butter and 2 tsp. of cream.
Nettle Cheese Quiche