Ingredient
Flavor: Spinach-like, green, slight mineral.
Type
vegetable
Peak Months
Mar
Season Window
Feb → Apr
Spinach-like, green, slight mineral.
Blanch to remove sting; purée for soup, pasta, pesto.
Keep bagged and cool; use within 2 days.
Phase: Off
Peak: Mar
A classic Pacific Northwest soup made with stinging nettles, potato, and a touch of cream, showcasing the fresh, earthy flavor of the foraged ingredient.
A bright and vibrant spring pesto made with stinging nettles, pine nuts, and Parmesan cheese.
This recipe uses foraged stinging nettles, a seasonal ingredient in the Pacific Northwest, to make a vibrant green pesto served with grilled bread.
Versatile wild nettles shine in soups, pestos, and pie fillings, offering a flavorful, seasonal spin on elevated menu items.
A flavorful pesto made with the seasonal Pacific Northwest ingredient stinging nettle, combined with toasted hemp seeds and olive oil.
A recipe for making a pesto sauce using the seasonal, foraged ingredient of stinging nettles, along with pine nuts, parmesan, and olive oil.
A rich, nourishing green soup featuring foraged nettles, a seasonal Pacific Northwest ingredient, made with sautéed onions and garlic.
A bright, flavorful pesto made with foraged nettles, pine nuts, garlic, and Parmesan, perfect for tossing with pasta or serving as a dip.
A nourishing, spring-forward soup featuring foraged stinging nettles and aromatic Indian spices, with lentils providing heartiness and texture.
Recipes for using the edible wild stinging nettle in soups, sautés, and salads in the Pacific Northwest region.
