Nettles

Picked when young in the spring (before mid-June) they have a deep earthy flavour and a good green colour. Later they are tough and bitter and not suitable for cooking. Pick with leather or rubber gloves and scissors. Widely used by Highlanders in the past in Nettle kail. Three platefuls of this during the month of March was said to restore the body to good health after a winter deprived of fresh meat and vegetables. Very good as a garnish for potato broth.