We had the most wonderful golden October in Geneva—an Indian summer, and with it a fresh blossoming of nettles.
For Ro, those bright green leaves brought back the memory of her first bowl of stinging-nettle soup and the pleasure of discovering food growing freely around us.
A taste discovered in Sarajevo
Ro first tasted stinging-nettle soup while looking for a local eating experience in Sarajevo. She found Zara iz Duvara and remembered not only the fabulous food, but also an owner whose passion for fresh local ingredients shone through.
What Ro loved about nettles
Nettles have a green flavour somewhere between spinach and cabbage. The tender tips can be cooked into soup or used much as you would use spinach.
Ro’s original article also explored a number of traditional health claims. Those claims should not replace medical advice; the loveliest and most reliable reason to try nettles is simply that, properly identified and prepared, they can be delicious.
Gather gently
- Choose young tips
The tender upper leaves are usually preferred for flavour. - Protect your hands
Wear sturdy gloves and use scissors rather than pulling. - Choose a clean place
Stay away from roads, sprayed fields, golf courses and contaminated ground. - Leave plenty behind
Take only what you need and protect the patch for wildlife and regrowth.
Go on—taste the season
Ro’s invitation was simple: step outside, look closely and rediscover the pleasure of local food. You may be amazed by the taste.