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Wild Foraged Stinging Nettles


1-2 oz
You best be careful when handling this plant! Stinging nettles are so named because when raw, they have tiny little hairs on them that can “sting” you, leaving you itchy. BUT, the prep required to make these greens edible is so worth it because of their super dense nutritional value. Use gloves to be safe when handling, and NEVER eat them raw. Run the nettles through a quick blanch process, lay them out to wilt, or sauté them to neutralize the miniscule needles and release all those vitamins and minerals those hairs were guarding. Nettles are a great stand-in for cooked spinach. Add to a rice mix; put some pizzazz into a frittata; or layer into Spanakopita. Cooked nettles also pair nicely with pine nuts and make a super tasty pesto for pasta or a sandwich spread. 

Comes in a plastic clamshell for protection. 

Meadows and More, Hunterdon County NJ

Founder Tama Matsuoka Wong is a forager, weed eater, meadow doctor , lawyer and mother of three. She is the author of the backyard field guide and cookbook Foraged Flavor (Clarkson Potter June 2012) nominated for a James Beard award in 2013. After graduating from Harvard Law School and serving more than 25 years as a financial services lawyer in Tokyo, New York and Hong Kong, she returned with her family to Hunterdon County New Jersey and rediscovered her passion for the natural world. In 2007 she was named Steward of the Year by the New Jersey Forest Service. For media coverage about her work see Media page.

The practices used by Meadows & More are founded on a profound connection to and stewardship of the land. They cull invasive and nonnative adventive plants, aka weeds, and restore native plants and biodiversity, in collaboration with private landowners, organic farmers and conservation groups.

Wear gloves when handling; do not eat raw. Store in its clamshell in the crisper drawer for up to 3 days.

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