Nettle and Leek Broth

Introduction: A bright, mineral-rich broth of young nettle tops simmered with leeks, one of the earliest fresh greens available after winter in early Ireland.

Cultural Background: Nettles are among the most consistently referenced wild plants in early Irish sources and folklore, valued as one of the first fresh greens of spring, and their use as a cooked pot-herb continues in Irish tradition into the present day; leeks and onions are separately well attested in early Irish garden cultivation.

Tips: Always wear gloves when handling raw nettles; the sting disappears completely once cooked. Use only young, tender nettle tops from the top few inches of the plant; older leaves are tougher and more bitter.

Variations: Naturally vegan as written when made with water. A richer version can be made with a little butter stirred in at the end, reflecting dairy’s wide everyday use.

Storage: Refrigerate covered for up to 2 days.

Reheating: Reheat gently in a pot over low heat for 5 minutes; avoid prolonged reheating, which dulls the bright colour and flavour.

Nutrition: Per serving (approx.): 70 kcal, 4 g protein, 9 g carbohydrate, 1 g fat, 3 g fibre.

FAQs:

Q: Is it safe to eat nettles?

A: Yes, once cooked the sting is completely neutralised; only handle raw nettles with gloves before cooking.

Q: When is the best time to gather nettles?

A: Young, tender spring growth is best; older, taller nettle plants become tougher and more bitter and are best avoided for this dish.