I love to see pansy flowers decorating a salad, but bearing in mind this is winter, would like to pass on my recipe for Nettle Soup.
Use the young leaves from the 'dead nettle' with little white flowers and paler green leaves rather than the stinging nettle.
To make soup use a selection of chopped vegetables of your choice - carrot, celery, swede, garlic clove and seasoning and the necessary very large handful of fresh nettle tops or leaves and vegetable stock. In other words a vegetable soup with nettle tops added. Some cooked rice can be added to the pot at the end.
These young nettle leaves can be added to salads, pizza toppings, pasta etc, and are very tasty.
After almost eight years and a lot of soul-searching, I've decided to close Edible Landscape Design. This decision hasn't come lightly, but it will free up time, energy, and money which could be spen…