After harvesting, nettles should be rinsed in clean water to remove dirt and reduce their sting. I pinch the leaves off the stems, but you might prefer to wear gloves. The stems may be tender enough that you can chop them up with the leaves attached.
After they have been washed thoroughly, blanch them by heating up a big pot of salted, boiling water. Then, without touching the nettles, dump them directly from the bag into the pot. Press them with a slotted spoon or tongs to fully submerge them. Let them cook for about 45 seconds to one minute like that. This wilts them and neutralizes the sting.
Next, drain the nettles in a colander and squeeze out all of the excess moisture. At this point, they are ready to handle without risk of being stung.
One of the easiest nettle recipes to try is to simply sautée them with olive oil, garlic, salt, and pepper for a delicious side green, or use them in this quiche recipe (substituting the lamb’s quarters for nettles). The leaves can also be brewed into a nutritious tea.
To learn more about finding, identifying and using nettles, check out this post: Foraging For Stinging Nettle And 5 Amazing Benefits You Didn’t Know. If stinging nettle doesn’t grow in your area, head over to Mountain Rose Herbs, my favorite place to buy high-quality, organic herbs.