Morsels & Musings

HIDDEN TREASURES by Joyce Dunn
“I finally did it! Should have done it a long time ago and so should you.  A few friends have been urging me to do it for a couple of years.  There are books praising the merits of doing it.  Still I resisted; I couldn’t imagine doing it. Just the preparation held the possibility of pain, but finally curiosity won.  I just couldn’t stand it any longer. I had to try. Gathering my courage I made preparations. First heavy gloves, then a large paper bag, a pair of tongs like the ones used for handling corn-on-the-cob.  Heavy socks, thick trousers and sturdy shoes  are also a necessity.  Well, I was ready, squaring my shoulders, taking a deep breath, I set off to gather stinging nettles for supper. Yup! The ubiquitous stinging nettle, scourge of the hiker, curse of the gardener, is edible.  Not only edible, but this leafy green, protected by an aura of pain, just happens to be one of the most delicious cooked greens I have ever eaten.  I don’t think I will ever bother with spinach again—except in salads.  Nettles just won’t work in the raw. But cooked –delicious!  According to the venerable Euell Gibbons in Stalking the Good Life, the nettle has more protein than any other leafy green; 6.9 grams protein per 100 grams nettle, very respectable.  Compare this to a head of lettuce which is only 1.3 grams per 100, or iceberg lettuce at only 0.9. The best eating is the first growth of spring before the plant grows more than a foot tall, this is when it’s at its sweetest and most tender.  And it was not as difficult to gather as I had anticipated.  You want to gather the little bud-like top and the next two leaves down the stem.  The easiest way to do this is to pinch the whole thing in the tongs, give it a twist and pop it in the paper bag. I might suggest not picking by the side of the road; don’t know what kind of pollutants they might have absorbed. When cooked it doesn’t reduce as much as spinach, but you’ll have to judge that for yourself.  When you have what you thinks is a sufficient amount take them home.  Dump them in a salad spinner, cover with cold water, slosh a bit then spin them.  Needless to say you haven’t touched them with your bare hands yet. Dump them into a large pot, you’ll only need enough water to cover the bottom of the pot because you’re going to steam them.  It’s the heat that kills the nasty enzyme that stings.  Steam briefly, only until they have wilted, you’ll probably need to stir them gently once or twice, because they cook really fast. Serve in whatever way you prefer your greens, they’re even good on pizza! Use them raw, but handle with tongs!  Put them on the pizza dough, then the sauce and then the cheese. I don’t think they can be canned of frozen, but if we have our relatively mild winter there’s usually someplace on the island they will grow all winter. What I think I’m going to try is keeping a patch whacked down so there’s always new growth to pick from. As for the scourge to hiker and gardener I have this fantasy.  Nettles are going to become a national food fad.  Twin City Foods will start processing them by freezing and the kids can all earn money picking them.  New York restaurants will use them for Oysters Rockefeller or puree them for green sauces. The possibilities are endless.  The farmers try to cultivate them. Then, after they become coveted but the entire country, they are struck by a mysterious disease and almost become extinct. Scientists work feverishly to develop a resistant strain and forever after the only way they will grow is by careful cultivation.  Hiker and gardeners celebrate.  Ah! Dreams.  Until then, curse them gently because they’re some of the best eating and free and easy!”