Friday, January 27, 2012

Kitchen Herbalist: How to Wildcraft and Cook with Nettles Free Lecture at ACHS

Did you know that nettle is not only one of the most useful medicinal herbs, but it can be eaten as a vegetable, like spinach! In fact, this “noxious weed” helps support the entire body.

Learn how in a one-hour lunchtime lecture with American College Herbal Medicine Instructor and Oriental Medicine Expert Scott Stuart, including: health benefits of nettle, wildcrafting techniques, cooking and storage tips, and alternative uses.

February 22, 2012 from 12-1 p.m. American College of Healthcare Sciences, 5940 SW Hood Ave., Portland, OR 97239. Find directions to the College online here:

Free to attend but space is limited. RSVP early on ACHS Facebook here, call (503) 244-0726, or email

We look forward to seeing you!

For a sneak peak, here's a delicious recipe for Nettle Pesto to try:
  • 6-cups course chopped nettle leaves (harvest the top few leaves)
  • 6 mint leaves 1-2 cloves garlic
  • 1⁄3-cup pine nuts (or try walnuts)
  • 1⁄2- cup Parmesan
  • 1⁄2- cup extra virgin olive oil
  • salt and pepper to taste
Pick nettle leaves from the stems wearing rubber gloves. Then rinse the nettles in a colander or salad spinner to remove any dirt and insects.

Bring a pan of water to boil and blanch nettles in boiling water for one minute – this will remove the sting. Drain well and squeeze out any excess moisture. You can also steam the nettles. Save the leftover liquid for soup stock or just drink as a tea.

Place all dry ingredients in a food processor and pulse until chopped up. Slowly add the oil while blending until the desired consistency is reached.

Taste and season as desired. It can be used right away over pasta, gnocchi, or pour just a little olive oil over the top in a sterilized jar and store in the fridge for up to a month.

Image © 2012 Scott Stuart. Reproduced with permission.

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