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Soul of Herbs

Recipe

Nettle and potato soup

Herb:
Stinging nettle Urtica dioica
Method:
Culinary use
Plant part:
Leaf

IntermediateRecipe science profile

Procedure

  1. Wearing gloves, rinse young leaves and remove thick stems. Immerse in boiling water and keep it boiling for 1½–2 minutes, then drain.
  2. Sweat onion in oil, add diced potatoes, cover with stock or water, and simmer until soft.
  3. Stir in chopped nettles, simmer 3–5 minutes, season with salt and pepper; serve with soured cream.

Notes

A culinary recipe using young leaves, not a treatment. Wear gloves when gathering and handling fresh nettles. Do not eat them raw; blanch before cooking.

Why it works

OSU Extension describes blanching nettles and using them in soup. The citation supports food preparation, not a therapeutic effect of this soup.

Related

Stinging nettle — Herb card

Culinary use — Processing method detail

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