Better late than never, I suppose. 🙂
Before the morels and asparagus, spring brings the first greens for the first shot of vitamins needed after a long winter. Stinging nettles are full of Vitamins A and C and iron and I can fill a paper grocery sack with nettles in about 10 minutes. If I do this daily while they’re coming up, I can eat all that I want and still have enough to freeze or dry. Other benefits are that I get some time outside (soaking up Vitamin D from the sun one hopes) and there are fewer large nettles to brush up against later.
Why just one sack per day? Well, it’s the quantity that fits into my sink for washing and into my large pasta pot for steaming. 🙂 I steam them very lightly in a small amount of water, only just enough to wilt and take the sting out. Some I will then run through the food processor for pureed soups later and some I will chop and freeze in vacuum bags. I try to keep the water with the nettles to not lose any vitamins. If there is too much, I will use it in something else right away.
Other spring edibles free from the back yard are Siberian miner’s lettuce, salmonberry shoots, wintercress, dandelions and, if you’re very very lucky, morels.