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Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 9 minutes
This simple, Sautéed Stinging Nettles (Urtica dioica) recipe uses freshly harvested Stinging Nettles, olive oil, minced garlic, and Kosher salt and fresh ground pepper to taste. Optionally, you can add hot sauce or your favorite sauce to pair with the Stinging Nettles.
Hi Everyone, it's time to share a new foraged food recipe: Sautéed Stinging Nettles. Stinging nettles are one of my favorite foraged foods.
They are a nutritional powerhouse and oh so tasty!
This simple recipe uses fresh Stinging Nettles, olive oil, minced garlic, and Kosher salt, and fresh ground pepper to taste.
Optionally, you can add hot sauce or your favorite sauce to pair with the Stinging Nettles.
You may be able to find them at certain farmers' markets.
Make sure you get a couple of identifications for Stinging Nettle if you are newer to foraging. I am linking to a book, called Northeast Foraging, that I own about foraging:
This year I have 2 decent patches of Stinging Nettles, where they are growing on our property, so I am able to have access to them. I am very thankful for that.
I harvest them in a way that they can continue to grow all season long.
I will usually take 4 inches off the top including only the tender stem and harvest some leaves further down the stalk.
I recommend using gloves when harvesting so you do not get stung by the leaves.
I usually don't however and just use my fingertips and only touch the new leaves and tips or edges of the leaves where the stingers are not so big (the worst area to touch would be the underside of the leaves and the stalks where the stingers are larger).
In these photos, I made the Stinging Nettles more roasty-toasty by toasting the garlic in the pan.
They are great this way but you can also make them more "wet" and sometimes instead of adding more oil (the stinging nettles can absorb a lot of oil) I'll add some water (a few tablespoons) to "steam" the nettles, this is a great way to get the stems tender too if you are including stems.
In Early Spring (the stems are most tender at this time) to Summer (more for the leaves and top 4 inches of the plant, the stems can be too tough at this point).
They are unique and not like anything else, however, they are probably most similar to spinach and can be used in anything spinach can be used in. They are great in egg-based dishes like omelets and quiche.
They are so delicious and like a delicacy to me.
By having access to wild, foraged food, personally, for me, it's great not to feel dependent on the commercial food system.
I am writing this during the Covid-19 pandemic when it's harder to go to the grocery store and get farmer's market shares (because they are so popular right now!).
In addition to my garden, I will try foraged foods.
It's also my way of staying connected with nature and knowledgeable about the plants in my area.
I always make sure to check with someone who's a foraging expert before trying anything new - forage safely!
Stinging Nettle is a great source of vitamins A, C, and K.
I use Stinging Nettle Leaf tea during the 2nd and 3rd trimesters of my pregnancies.
I consume Stinging Nettle in moderation because it can have a stimulating effect on the uterus and should be avoided in the 1st trimester of pregnancy as a precaution.
At the time of my writing this recipe post, I am close to my due date and am consuming it more than I usually would.
Everyone's body is different and what works for me, may not work for someone else, I highly suggest talking to your OBGYN or Midwife about concerns with consuming Stinging Nettle, when it comes to you.
Here are some process photos for this Sautéed Stinging Nettles recipe:
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This simple, Sautéed Stinging Nettles recipe uses freshly harvested Stinging Nettles, olive oil, minced garlic, and Kosher salt, and fresh ground pepper to taste. Optionally, you can add hot sauce or your favorite sauce to pair with the Stinging Nettles.
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Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
Justin Jones says
I recently accidentally got into a patch of these “weeds” in our yard that had come up under my moms old fig tree. They had already stung both of us so I got the hoe to them but was so easy I just got gloves and started pulling them up. Needless to say they attacked me Broke out all over. Arms. Legs hands. Eyes It was horrible!!! I then found them everywhere. Where an old barn once stood it’s covered. I was told they were edible. Teas. Tinctures could be made. I’d rather do something worthwhile with the devilish things than just destroy them so am thankful I ran across this article. I am going to give the sautéed devil weed a try lol.