If so, don’t panic! Alcohol will come to your rescue.
This may have been what prompted the Iceni rebellion of AD61. Queen Boudicca (above) was possibly a very keen gardener and didn’t approve of the new Roman weed.
Today we rarely drink nettle tea. It is certainly not unheard. Mostly though we just battle through thickets of the plant when they spring up in the garden. I’m sure we all have painful childhood memories of nettle stings as well. Thanks Caesar…
Nonetheless, stinging nettles definitely have health benefits and a distinctive taste so we might as well use them while they’re here.
Furthermore, a farming neighbour told me that nettles only grow in good quality soil. If you’ve got them in your garden then you can take it as a sign that you’ve got some excellent topsoil at least.
Otherwise, follow this easy recipe to make a spritely alcoholic infusion from the pesky plant.
You will need:
- A large container for liquid
- A large pot
- A sealable jar that can contain at least 1/2 a litre of liquid
- Garden gloves
- A bag or basket
- 1/2 a litre of clear alcohol (vodka would work)
- An infestation of nettles (try not to collect them from a roadside, dog-walking area or somewhere that chemicals may have been sprayed)
You will basically harvest young nettle leaves then soak, simmer and infuse them in alcohol with sugar to create a flavoured drink to add to your martini.
Put on some gloves and pick the young leaves of a nettle plant. Collect them in a bag or basket. Check that there aren’t any growths, insects or dirt on the leaves (check the undersides). Discard any stems.
The leaves shouldn’t be more than about 3 inches wide and should be plucked from the upper stem of the plant. Go for the freshest, greenest ones.
Ideally the plant should be harvested in spring before it flowers or produces seed but younger plants can be harvested later if they are fresh. If you are in the West Coast of Scotland harvest them a couple of weeks before the midgies emerge for the best results.
Picking the leaves reminded me of the time I lived on a tea estate in central Sri Lanka. I remember beautiful, smiley but hardy Tamil women in brightly coloured saris picking young tea leaves at a rate of knots. I am sorry to say I was much slower than them at this job.
Once you have enough leaves to fill a 2 litre jug, put them in it, pour over some warm water, stir and leave to soak for about 10-15 minutes.
You can see their tiny little needles of burning pain here. The next process should (hopefully!) neutralise them.
Drain the leaves and add them to a pan of hot water over a medium heat. Stir them for about a minute. Do not bring the water quite to the boil but it should be hot.
Drain the leaves and add to a sealable jar. Add vodka until it covers the leaves. For every 1/2 litre of vodka you pour in, add 3 tablespoons of sugar. Prick the nettle leaves with a fork. Also use the fork to stir the mixture until at least some of the sugar has dissolved.
Strain the liquid through a sieve. Pick out some of the more attractive nettle leaves to use as a garnish. Squeeze the rest of the leaves to get out the last of their alcohol then discard them.
You can serve the infusion straight up as a shot or a digestif as above. The flavour is enhanced with a little squeeze of lemon juice; it also helps to keep the glass in the freezer in advance so it’s nice and chilly when you serve it.