Skip to main content

I'll Be Nice to Nettles if Nettles be Nice to Me

Apparently it's Be Nice to Nettles Week here in the UK and I have juct been at the notment manhandling some of my own. Not that I really claim to own the nettles but I am allowed at the moment to interfere with them if I want to. They sting! I am quite used to it from working on this plot and today I decided to see if the adage was true that if you grab them quick they dont sting.

Also today Chris tells me on Facebook that he used to EAT them - raw - and that it doesnt sting either. And last week there were two kids at the art club and they said they ate the nettles raw and it didnt sting.

All this not stinging...its almost as if the whole thing was just a myth spread around to turn people against nettles, and now there is a Be Nice week to restore the soured relationship between the two species, and get us all to realise that actually nettles are really nice.

But let me tell you, they DO sting, even when you grab them, and I will be nice to them when they are nice to me!

Have you got a nettle experience to share? Do they sting you??

DISCLAIMER I can't quite say 'no nettles were harmed in the making of this post' but actually I am very nice to the nettles in my care and let lots of them stay where they are with only occasional shoves when they are completely smothering my rocket or fennel or what not. I even wrote a Pamphlet about them. Although I do eat them (cooked) and I suppose they would consider that not to be very nice of me at all.

Comments

Popular posts from this blog

Squirrel Nut Stew

Spent a weekend in the woods and collected a few mushies plus some fresh squirrel! I've also had a bumper crop of sweet chestnuts and walnuts from trees down the road. So i had a superb stew made largely from wild local food, apart from the flour (Waitrose farm in Hampshire), thyme (Dennis' allottment), salt (Maldon's, Essex), oil (olive but local rapeseed would be perfectly good substitute. I just happen to have a five gallon bottle of olive oil that was given so am making good use of it!) and carrots (Abel & Cole). Here is my recipe for squirrel stew, incorporating Tristram's suggestions about the first stage for the meat: Preparation stage: 1 squirrel, skiined and prepared ( see Flickr for details of how to do this) A few ounces of flour with salt and thyme mixed in Oil For the stew 1 or more penny buns (cep mushroom) A few spiny puffballs Handful of Amethyst Deceivers Handful of sweet chestnuts , peeled Handful of walnuts Water 6 medium size Chopped carrots Sp

Life Returns to Notment - and my soul

It has been such a long time, we had so much cold and rain and snow this winter that I have hardly been down to the notment at all. A couple of weeks ago I did go, and collected some baby Alexanders , which went down very well with the family. They are very herbal, like fennel, aniseed or celery but stronger and with a distinct flavour. They work very well chopped up with mashed potato or in an omelette. Then yesterday I went back for a propoer look at the spring life. Many of the fragile little seedlings planted last year in their fleece-poo blankets are still alive if not exactly thriving - including a sage, some fennel cuttings, a feverfew and calamint. Sadly though, the huge ants nest has gone since the breeze blocks were sold to alocal builder who has been able to reuse them. I had been hoping to provide a new home for the ants, but failed to act in time and so now just have to wait and see if they managed to survive or not. I am fairly ignorant about the habits of ants, but

Snow and Honey

Monday was a day famous for Snow, but for me it was also about honey. I visited Linda who has recently started keeping bees. We processed some honey and she very kindly gave me a pot of golden sweetness at the end. I learnt about mites, and deaths, and bee dancing and pollen and nectar and propolis (the red stuff in the pot - very sticky and it stains the hands, the bees make it from tree resin), and how the bees tenderly care for the grubs and feed them bees milk, and how the worker bees come out of the growing chambers and do housekeeping first for a few days, and then nursing, and then they guard the entrance, and then they start foraging only after all that. The pics show how we scraped the honey out of the combs, avoiding letting pollen and nectar into the honey, and let it drip through a net to separate it from the wax - collecting the was crumbs for melting down and further separation from the honey that is left; propolis; and the honey pots that were filled. 20 in total, from a