Nettle Kail

‘This simple but delicious soup is associated specially with the month of March, when nettles are young and fresh and the black March cockerel is exactly a year old, with young and tender flesh.¹ The nettles were picked commonly on the old drystone dykes or the walls of the drystone-built “black” houses, now rapidly vanishing. In the old days, March time was tonic time, and it was believed that nettle kail, taken three times during the month