When it comes to foraging, the question I am asked often is, “Really? Stinging nettles are edible?”
Since spring is on its way, let’s turn to stinging nettles, one of the first edibles to make a seasonal showing in the Chilkat Valley.
Our stinging nettle ranges throughout much of Alaska south of the Arctic Circle, except the Aleutians. It is native in all Canadian provinces and territories except Nunavut, and in most of the Lower 48.
Here in Haines, stinging nettle is scattered in places out Lutak and “out the road,” often along rivers, streams, roadsides and in the woods. It is best harvested in early spring when the leaves are red. Harvest only the top two or three upper whorls of leaves and the plant will continue to produce late into June.
Its scientific name Urtica dioica comes from the Latin word uro, which means “to burn.” Being on a Hawaiian Island right now, I’d be remiss not to mention Māmaki, (Pipturus albidus), which is a member of the nettle family here. It is endemic, meaning it only occurs in the Hawaiian Islands. No grazing herbivores inhabited the islands before humans arrived, so this plant lost its sting. Use it or lose it as the saying goes.
Teas made from Māmaki and our native species have similar health benefits, being high in vitamins A, C, K and several B as well as calcium, iron, magnesium, and potassium, all essential amino acids and alpha-linolenic acid, a type of omega-3.
A soup made from our nettle species is packed with nutrients too; a perfect spring tonic.
Stinging nettle must first be parboiled to be edible. Place cleaned leaves and stems in a pot with water, bring to a boil and simmer for several minutes. The leaves and stems do not need to be covered: a few inches of water will suffice. Then discard the water.
Parboiling removes formic acid, histamine, acetylcholine and serotonin, the main sting-causing chemicals. Isn’t it interesting that stinging nettle and stinging ants produce the same chemical? The plant’s venom is in hollow hairs on the underside of leaves and along the stems.
After parboiling (once is enough), remove the green mass from the pot, let it cool, then puree in a food processor. At this point you can preserve it in jars or in the freezer, or make soup.
For soup, add oil, butter, diced garlic and onions to a large saucepan and cook until the onions are translucent. Add whatever amount of the pureed nettles you’d like, stock (or 2 tablespoons of Better than Bouillon), spices (such as No Salt Seasoning, pepper, oregano, basil and salt if you use it), sliced fresh or canned tomatoes and cooked, diced potatoes. There is something magical about the nettle/potato connection! If you have it, add a tablespoon of miso. Simmer for a while, adding water as necessary. Serve with a dollop of sour cream.
Be sure to use gloves to harvest stinging nettles. If you do harvest without gloves, rest assured the stinging does go away, but it can take 24 hours! Washing with soap and water as soon as possible or applying aloe vera will alleviate the sting.
Happy healthy harvesting!
Judy Hall Jacobson has lived in the Chilkat Valley for 27 years and in Southeast Alaska for 40. She is the author of “Native Plants of Southeast Alaska and Mushrooms and other Fungi of Alaska.” She enjoys gardening, fishing and foraging, wilderness exploration and music in her spare time.
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Eating well in the Chilkat Valley: Edible plants in the Chilkat Valley
When it comes to foraging, the question I am asked often is, “Really? Stinging nettles are edible?”
Since spring is on its way, let’s turn to stinging nettles, one of the first edibles to make a seasonal showing in the Chilkat Valley.
Our stinging nettle ranges throughout much of Alaska south of the Arctic Circle, except the Aleutians. It is native in all Canadian provinces and territories except Nunavut, and in most of the Lower 48.
Here in Haines, stinging nettle is scattered in places out Lutak and “out the road,” often along rivers, streams, roadsides and in the woods. It is best harvested in early spring when the leaves are red. Harvest only the top two or three upper whorls of leaves and the plant will continue to produce late into June.
Its scientific name Urtica dioica comes from the Latin word uro, which means “to burn.” Being on a Hawaiian Island right now, I’d be remiss not to mention Māmaki, (Pipturus albidus), which is a member of the nettle family here. It is endemic, meaning it only occurs in the Hawaiian Islands. No grazing herbivores inhabited the islands before humans arrived, so this plant lost its sting. Use it or lose it as the saying goes.
Teas made from Māmaki and our native species have similar health benefits, being high in vitamins A, C, K and several B as well as calcium, iron, magnesium, and potassium, all essential amino acids and alpha-linolenic acid, a type of omega-3.
A soup made from our nettle species is packed with nutrients too; a perfect spring tonic.
Stinging nettle must first be parboiled to be edible. Place cleaned leaves and stems in a pot with water, bring to a boil and simmer for several minutes. The leaves and stems do not need to be covered: a few inches of water will suffice. Then discard the water.
Parboiling removes formic acid, histamine, acetylcholine and serotonin, the main sting-causing chemicals. Isn’t it interesting that stinging nettle and stinging ants produce the same chemical? The plant’s venom is in hollow hairs on the underside of leaves and along the stems.
After parboiling (once is enough), remove the green mass from the pot, let it cool, then puree in a food processor. At this point you can preserve it in jars or in the freezer, or make soup.
For soup, add oil, butter, diced garlic and onions to a large saucepan and cook until the onions are translucent. Add whatever amount of the pureed nettles you’d like, stock (or 2 tablespoons of Better than Bouillon), spices (such as No Salt Seasoning, pepper, oregano, basil and salt if you use it), sliced fresh or canned tomatoes and cooked, diced potatoes. There is something magical about the nettle/potato connection! If you have it, add a tablespoon of miso. Simmer for a while, adding water as necessary. Serve with a dollop of sour cream.
Be sure to use gloves to harvest stinging nettles. If you do harvest without gloves, rest assured the stinging does go away, but it can take 24 hours! Washing with soap and water as soon as possible or applying aloe vera will alleviate the sting.
Happy healthy harvesting!
Judy Hall Jacobson has lived in the Chilkat Valley for 27 years and in Southeast Alaska for 40. She is the author of “Native Plants of Southeast Alaska and Mushrooms and other Fungi of Alaska.” She enjoys gardening, fishing and foraging, wilderness exploration and music in her spare time.