I just enjoyed my first of the season nettles, they were tiny, but very rich. I also find that they have an -of the sea- quality, but think of it as more of a seaweed than fish flavor. A strong mineral, very green flavor.

If you par-boil your nettles in unsalted boiling water, you can lift them out, then strain and drink the “tea”, and also have the vegetable to eat. If you salt the blanching water, you can use the water to cook rice or as a nutrient-rich soup broth. Either way, you get 2-for-1 with nettles!

Jan - I’ve noticed that mature nettles, later in the season, also bring an okra-esque mucilaginous quality to the resulting dish.

If you’re not down with the foraging, you can always do what I do and pick some up at the Farmers Markets in the spring - there are a few vendors that will do the harvest work for you!