Three cheers for the first person who dared to pluck a stinging nettle from the ground and cook it. The delicious leafy greens are a favorite of foragers and they’re a breeze to cook—as long as you respect their painful stingers and wear gloves at all times while preparing them. Also, don't touch your eyes!
Flavor Profile: Nettles have a rich, earthy, spinach-like flavor with a slight tang.
How to Eat Them: Nettles are of the genus Urtica, derived from the Latin uro, which translates to “I burn” and, boy, do they. Luckily, cooking nettles or soaking them in water gets rid of the stinging chemicals in the plant. Once that’s taken care of, the greens can be made into a delicious sauce for pasta, pureed with cream for a fantastic soup or used as a seasonal topping for pizza.