Use gloves to collect the nettles and take only the top tips of the plant. Pick before the plant has flowered. Blanched nettles can be frozen for up to 2 months; vacuum pack for even longer storage life in the freezer.
8 cups (2 L) stinging nettle tips
1 tsp (5 mL) vitamin C (such as Bernardin Fruit Fresh canning powder) (optional)
½ cup (125 mL) extra-virgin olive oil
1 tsp (5 mL) sea salt
1 tsp (5 mL) hot sauce
Soak the stinging nettle tips in plenty of cold water. Rinse and drain. Bring a large pot of salted water (16 cups [4 L]) to a boil over high heat. Add the nettles and cook for 30 seconds, or until the nettles are limp and dark green. Remove the nettles from the pot with a slotted spoon or tongs and transfer to a large bowl of cold water. Shock (chill) the nettles to stop the cooking process. Drain the nettles and squeeze out all moisture. You will end up with a softball-sized lump of nettles.
In a food processor (or using mortar and pestle if you go old school), add the drained nettles and pulse to chop up. Purée to a paste, adding the vitamin C (if using) and then the oil in a slow and steady stream. You should have a smooth paste at this point. Season with salt and hot sauce to taste. Purée until smoothly mixed. Transfer to a storage container to refrigerate for 1 week, or freeze for up to 3 months.
MAKES ABOUT 2 CUPS (500 mL)
Wild Greens Variations:
8 cups (2 L) oxeye daisy leaves and unopened buds
8 cups (2 L) miner’s lettuce leaves and stems
8 cups (2 L) lamb’s quarters leaves and stems
2 cups (500 mL) wild onions