Stinging nettles might be the bane of a gardener’s life but in the kitchen they are magic. Pick them now (with gloves on) while they’re tender, young and really flavoursome. Packing a powerful punch ...

Let's forgive the Stinging Nettle — an herbaceous weed currently popping up all over Southern California following our December rains — for evolving those highly annoying tiny little hypodermic ...

What’s in season: At first glance, they might look like ordinary weeds, but stinging nettles have a bright, assertive flavor, with just a hint of pepper. A vibrant shade of green, the nettles are ...

Leaves from 1/4 pound nettles, cut across into 1/4 inch strips (about 1 1/2 cups packed) 3 medium floury potatoes (1 1/4 lbs), peeled and cut into 1/4 inch dice (about 3 cups) Melt the butter or heat ...

There's a restaurant in northwest D.C. called Blue Ridge (the brainchild of chef Barton Seaver) that I enjoy because it focuses on local, seasonal, sustainably sourced ingredients without coming ...

Note: Adapted from “Local Flavors” by Deborah Madison. Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full of ...

In Latin, she goes by Urtica dioica, but you may know her as "stinging nettle." The word "stinging" can be a bit of a turnoff, especially in the kitchen. I urge you to get over it, as I did more than ...

You don't need a pasta maker or even a rolling pin for this nettle fettuccine Alfredo recipe. Watch how easy it is with our fun video. Aube Giroux is a food writer and filmmaker who shares her love of ...

Before they’re cooked, nettles are possessed of an irritating chemical that lies in tiny needles that comprise the fuzz on the underside of the leaves. Once cooked, the fragile chemicals that cause ...