I recently finished an 8-day work hitch out in the backcountry so have a few days to catch up on things like paying bills and blog posts. I’ll start off with a brief update on some foraging we’ve done this summer. I have been carrying my “Edible and Medicinal Plants of the Rockies” book with me most places and trying to learn some of the edibles in my new backyard. After all, foraged plants come from the ultimate polyculture.
One of my favorite finds has been stinging nettle. Stingining nettle can be found in most places, and is rich in good vitamins and minerals. I have to admit, I was a little skeptical about eating something that stings my hand, but it turned out delicious, and I assure you– it didn’t sting my mouth. Nettle can be made into tea or added to lasagna, among other things, but pesto is a satisfying way to use up an abundance of free nettles.
1. We first went for a hike, and found some nettles. They are easily mistaken for wild mint in these parts, but just touch them and you’ll know the difference. We grabbed (with gloved hands) several bunches. It is better to use young plants, or at least the more tender tops of older plants.