Wild Nettles Harvest Tips
Wild Nettles Harvest Tips

Winter being the time of roasted meats and root vegetables, its refreshing when spring greens start popping up their bright leafy heads. Just back from a three day visit to Paradise Within organic farm on Saltspring Island with her son Lucas, bicycle loaded with freshly harvested nettles and blackberry leaves, Chef Laura was quick to get these nutrient powerhouses onto drying trays.

Picking Tips:
1) Always wear long rubber gloves: the newer the better, as an older pair may be thin enough for the prickles to pierce.
2) Use scissors to make a clean cut, and take just the lighter green top section of the strongest, tallest plants in any given group of plants: no sense in damaging the plant, or over harvesting an area.
3) Use a lightweight simple cloth or plastic bag, or woven basket for carrying home your bounty: nothing fancy required.
4) On day of harvest set out in single layer on breathable drying trays: left wet and/or bunched up in a bag, the greens will break down and get slimy within a couple days.
5) Leave trays out in a cool, dry well ventilated area for 1-2 days: toss every morning and night, and they ought to be dry within 36 hours. Best not to heat or leave in direct sun. Dried nettles will keep for a year, though are so yummy they likely wont last that long!
6) Once leaves are dry, use gloves again when packing into ziploc bags: zip closed and store in a cool dry cupboard, NOT above stove or fridge due to moisture and heat that radiates from these appliances.

Recipe Uses
Dried nettles make delicious deep green and highly nutritious tea: use a loose handful of dried nettles per 1.5 cups of hot water and let steep five minutes before sieving out the nettles and drinking. When adding to soups or sautes just before serving, use 1 cup dried nettles per serving and fold into wetter ingredients to allow for rehydration. For drier recipes, poach dried nettles in hot water or broth for 1-2 minutes before being added to your favorite recipes in place of spinach, chard or kale. Nettles may also be reconstituted and eaten as a vegetable side dish, and my son will attest to their delicious-ness!


So far our family has enjoyed our SSI nettles with free-range eggs in Omelettes and baked Frittata, as well as Chicken Bone Broth & Wild Rice soup. Make use of the bones left from a roast or chicken to make super nourishing bone broth, add some rice, diced, celery, carrots or yams, and nettles and enjoy a fabulous lunch! Send an email to Chef Laura if you would like the recipes!

Wild Rice & Chicken Bone Broth Soup with SSI Nettles
Wild Rice & Chicken Bone Broth Soup with SSI Nettles

Sorry, comments are closed for this post.

As the end of my maternity leave grew closer, I worried how my family would cope with my going back to work. I was plagued by \'what\'s for dinner?\' anxiety, and wondered how I would be able to spend quality time with my son while trying to cook dinner every day. Chef Laura\'s services were exactly what we needed to ease this transition. A well-stocked freezer of lovingly prepared, delicious and nutritious food put my mind at ease that at the end of the day my family would always be well fed.” 

Crystal & Ryan, and Liam, November 2012

As a busy individual with a lot on the go, I appreciated how quickly Chef Laura was able to accommodate my cooking request - within a week of contacting her I had a fridge and freezer full of ready-to-eat food. Laura worked to develop a menu plan that addressed both my vegan dietary choice and individual food preferences. While all the dishes were delicious, the kichadi is beyond amazing, and I will be requesting it again! Laura provided a fantastic timely service that delivered excellent vegan food, great convenience and flexibility, and a tidy kitchen to boot.” 

Dannica S., October 2010

Chef Laura came to our home to prepare meals on a weekly basis, fresh groceries in hand. We had specific dietary requirements: primarily salt free, low fat, low sugar, high fiber and vegetarian. Laura met these criteria unfailingly, and yet was consistently able to produce extraordinary & exciting flavors in her many varied creations. Laura did all the shopping for her ingredients and clearly had exceptional knowledge about nutrition & wholesome quality products.” 

Susan & Jamie H., 2002

Gift Certificates

Give the gift of good food with a gift certificate!

Romantic Dinner for Two

Group Appetizer Party

Purchase Gift Certificates

Based in Victoria, BC, Canada, we offer the city’s first whole foods, personal chef and catering services.

Good For You Gourmet is owned and operated by personal chef Laura Moore, and staffed by a team of food service professionals.

Follow Us

Contact Us

Good For You Gourmet
Chef Laura Moore
#206 125 Wilson Street
Victoria, B.C., V9A 6X1
Phone: 250-514-1544

Email: cheflaura@gfyg.ca