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Nettles are a wild food usually associated with the spring, but the plants do have a second, late growth and, if you’re lucky, you’ll still be able to find some fairly young nettle tips around now.
Wearing gloves, pinch out the growing tips of young plants – you don’t want large or coarse leaves.
Give your nettle tips a thorough washing, and you can then use them rather like spinach – indeed, they taste like a zestier version of this leaf. Try them in tart fillings or in this soup - a real River Cottage classic, or how about nettle dumplings?
Words: Hugh Fearnley-Whittingstall.
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