Sunday, 16 May 2010

Be Nice to Nettles Week

19 - 30 May 2010

Almost everyone is familiar with the nettle having experienced its formidable sting. To many it is a troublesome weed that should be eradicated wherever it is found. This point of view has only recently developed. Indeed the humble nettle has played, and continues to play, an important role in the natural world...
The  NettleThe Nettle
Where does the name come from? How does it sting? Find out here.
and  WildlifeNettles and Wildlife
Take a look at the wildlife of the nettle patch.
and  PeopleNettles and People
Discover how we have utilised the nettle for food, clothing and medicine.
today...Nettles today...
What are we doing with the nettle today? - and what might we do tomorrow?
today...Nettles in the news
Take a look at some of nettley stories that appear in our newspapers and on our television screens.
involved in Nettle WeekGet involved in Nettle Week
Find out what you could do during Nettle Week - and the rest of the year for that matter.
Week EventsNettle Week Events
See what's happening near you or register your own activity.
Nettle Week  SupportersNettle Week Supporters
A listing of the organisations and individuals that support Nettle Week.
Week LinksNettle Week Links
Take a look at the web sites of our supporters and other nettle related sites.
Nettle Fun 
 and GamesNettle Fun and Games
Try your luck at True or False? or enter our nettle art competition.
Why not try Lady Ridley's nettle soup recipe? Let us know what you think or tell us your own favourite nettle recipe.
1 lb potatoes
½ lb young nettles
2 oz butter
1½ pts chicken or vegetable stock
sea salt & black pepper
4 tablespoons sour cream

Cook the peeled, chopped potatoes for 10 mins in salted water. Drain.
Wash & chop coarsely the nettles (Only pick the new, young tops,using gloves!)
Melt the butter in a saucepan, add the nettles and stew gently for a few minutes. Add the potatoes and heated stock, bring to the boil and simmer for 10 minutes or until tender.
When all is soft, cool slightly & purée in a blender, adding seasoning and the sour cream.

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