In my previous post, I discussed potatoes and peas (as in, it’s a FoodWISE time to plant both). But it also is time to forage. Here, nettles.

Nettles are not only a good source of certain vitamins and minerals, but also carbohydrates and protein. See: “Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours” by Bhaskar Mani Adhikari,  Alina Bajracharya, and Ashok K. Shrestha.

I use sweet woodruff  (sweetscented bedstraw) as a flavoring in wine. It’s growing in woodsy areas now.

Clearly, spring is here!