04/09/2026
Young nettles rise bright and alive, full of minerals and energy. They do not let you forget yourself. The sting wakes the skin, brings blood to the surface, asks for presence.
Harvesting them with your hands becomes an initiative. You choose to meet the plant directly. You move slower, more aware. You learn how to touch with intention and respect.
In the kitchen, the sting softens in boiling water. What was sharp becomes nourishing. Nettles fold beautifully into eggs, cream, and cheese, transmuting into something warm and grounding.
Nettle Quiche
Preheat oven to 375. Place pie crust in a dish and pre bake for 8 to 10 minutes if you want it crisp.
Blanch fresh nettles for 1 to 2 minutes, drain, squeeze dry, and chop. Dice an onion and cook until soft, then add nettles and cook briefly.
In a bowl whisk 4 to 6 eggs with 1 cup milk or cream. Stir in shredded cheese, salt, pepper, and any seasonings.
Spread the nettle mixture into the crust and pour the egg mixture over top.
Bake for 35 to 45 minutes until the center is set and the top is golden.
Let it rest for 10 minutes, slice, and eat.
And just like that, from sting to sustenance. 🌿
