Thriving in the “Weeks of Want”
In this article I will show you how to forage, cook, prepare, and store stinging nettles. Forage nettles in the Spring and freeze to last the rest of the year!
Before supermarkets, the early spring was historically known as the “Weeks of Want”. The stored food had almost or completely run out and the first spring crop of greens were a few weeks off. Foraging in the forest was a practice that could help bridge the gap between life and death, or at least be the difference between #thriving vs. just surviving.
Foraging Nettles
Stinging Nettles are a rich green plan. They are called “stinging” for a reason – they have little “hair”-like things on them that can cause an itchy allergic reaction. So why would you you want to eat them?! Don’t worry – the stinging goes away when cooked.
It is April. The nettles have just appeared in Zone 6A. I only harvest the tops and the first few leaves.
It is important to not collect nettles after they have formed the flower. These later nettles, like many foraged greens, such as lambs quarters, are higher in oxalic acid, which can cause stomach upset and in high quantities can bind to calcium and lead to kidney stones, if the person is prone to them.
Make sure that you wear gloves and protective clothing. They call these stinging nettles for a reason.
Preparing Nettles
Still with gloves on, I fill a steamer basket with nettles.
I steam nettles for 5 minutes, in a steamer basket in a large pot with about 1″ of boiling water, with the lid half on the pot. Make sure that you vent the steam using the stovetop fan. Some people can get an itchy allergic reaction just from the steam.
Dump the nettles in a colander, and rinse with cold water. These can be sauted in some oil to eat now, or stored for later use.
Freezing Nettles
At this point, still with gloves on, I take a handful and form it into a ball between my hand, pressing out the water. I put it on a cookie sheet, lined with parchment paper.
After the tray is full, I put in the freezer and flash freeze for 30 minutes. When this is complete, I wrap the balls in parchment paper and place in a freezer bag for long term freezing. Flash freezing them at first makes it easier to separate the servings later.
Cooking Nettles
I take a serving or two of nettles out of the freezer bag, and run them under cold water in a colander to defrost. I heat a pan with a tablespoon of oil (I prefer pepper infused oil), and saute until they are slightly crispy. I add salt and pepper and the nettles are ready to enjoy!
Store the nettles for later in the summer. I know a couple of families that harvest nettles for two to three weeks in the spring and freeze enough to last them an entire year! Nettles are one of their main sources of greens in the winter time.
Enjoy!
More on Foraging as part of the Homesteading lifestyle in Roxanne Ahern’s book Holistic Homesteading:
