Page 116 - The Forager’s Guide to Wild Foods

Stinging Nettle, Urtica

dioica (URTICACEAE)

STINGING NETTLE is an herbaceous perennial growing
up to 8 ft. (2.5m) tall (though usually 2-4 ft. (0.6-1.2m),
commonly found along rivers, streams, and lakes. It
prefers temperate climates, thriving when it has plenti-
ful moisture and sunlight.

FLOWER: Tiny, 0.08 inches (2mm) long flowers bloom
between June and September. They have 4 creamy green
to pinkish petals. The fruit is flattened, egg-shaped, less
than 0.06 inches (1.5mm) long.
LEAF: Leaves are opposite, lance-shaped, usually 1-4
inches (2.5-10cm) long and ½-1½ inches (1.25-4 cm) the year, and add to stews and soups. Seeds are de-
wide. Edges are deeply toothed. The leaf’s lower surface licious cooked into patties with natural fats, in a
is sparsely covered with stinging hairs. smoothie, or sprinkled into any dish.
EDIBLE PARTS: young leaves (raw or cooked) and seeds NETTLE PESTO: Blanch 3 cups nettles. Add 1 garlic
(cooked or dried) clove, 3 cups parsley (or other wild greens), ⅓ cup
KEY MEDICINAL USES: It is used to reduce pain-causing pine nuts, ½ cup parmesan. Season. Blend while driz-
inflammation, lower blood pressure, for eczema and ar- zling ⅓ cup virgin olive oil.
thritis, to balance blood sugar, and treat wounds/burns. WARNING: Stinging hairs cause skin irritation. Best
HOW TO HARVEST AND EAT: Harvest and handle with to eat only young leaves, as older leaves develop
gloves until dried or cooked. Stinging Nettles are highly cystoliths, which can irritate the kidneys. If you har-
nutritious, containing vitamins A, C, K, several B vita- vest nettle tips, new growth will occur, allowing you
mins, and minerals. I like to dry them for use throughout to harvest new leaves much of the growing season.

Stonecrop, Sedum spp.
(CRASSULACEAE)

SEDUM is a genus of 400-500 mostly edible annual and
biennial herbaceous succulents. Plants vary from creep-
ing herbs to shrubs. Sedum purpureum, Orpine, or Live
Forever is an edible species also known as S. telephium,
S. capraticum, and S. fabaria. They have erect, unbranch-
ing stems, fleshy leaves.
FLOWER: Flowers usually have 5 sepals and 5 petals; sel-
domly 4 or 6. Petals are often fused to form urn-shaped
flowers. S. purpureum have tiny purplish-red flowers in
yarrow-like clusters. S. robrotinctum and S. acre have Diego Delso, CC-BY-SA-3.0 Joan Simon, CC-BY-SA-2.0
bright yellow, star-shaped flowers with 5 pointy petals.
root before flowering. Older leaves are best cooked.
LEAF: Fleshy leaves and stems vary widely. S. purpureum Roots can be seasoned and buttered, or used in soups.
have lanceolate, serrated, alternate leaves in opposite I love snacking on Sedum leaves raw from my garden.
pairs. S. robrotinctum have little green pine nut-shaped
BRAISED ORPINE TUBERS: Boil Orpine tubers and
leaves, tipped bright red. S. acre have small green pine
any other tuber until tender. Peel and chop. Mix with
nut-shaped leaves, tipped lighter green.
a wild herb (Ramps, Gypsyweed), drizzle olive oil,
EDIBLE PARTS: leaves of most species (except for S. ro- braise in a cast iron pan, and season.
brotinctum)
WARNING: S. robrotinctum and S. acre can be toxic if
KEY MEDICINAL USES: S. purpureum is astringent and consumed in large amounts and may cause stomach
cytostatic. upset. Best stick to the other edible species.
HOW TO HARVEST AND EAT: Harvest S. purpureum
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