Many of us have a clump or two of nettles in our garden, whether intentionally or not. Although invasive if left unchecked – and with a nasty sting, obviously – it’s worth keeping a few to eat during the spring and for the benefit of wildlife. They are also great for the compost heap.
Once cooked, young tops are an excellent source of calcium, magnesium, iron and numerous trace elements plus a range of vitamins and taste like spinach. Country people have always gathered them from early spring – they were regarded as a tonic to ‘purify the blood’.
Wear rubber gloves to pick and handle fresh nettles. The tiny stinging hairs that make nettles so agonising to touch become inactive once heated, crushed or chopped. Pick only the tender young tops. You can start harvesting as early as late February, but they are at the peak of perfection from late March through to early May. By the end of May they run up to seed and are best left to the birds (they are a valuable food source for seed-eaters).
Utterly delicious, this is perfect for breakfast, lunch or supper. Once nettles are no longer available, you can use spinach instead.

(Serves 1-2 )
50g mature Cheddar cheese, grated
2 tbsp milk
1 medium egg yolk
Pinch of dry mustard
Plus:
Freshly ground black, white and cayenne pepper to taste
Shake of Worcestershire sauce
A handful of nettles, finely chopped
2 slices of bread
Butter for spreading

• Combine all the first list of ingredients in a smallish pan. Cook on a medium heat, stirring constantly until bubbling gently.
• Once smooth, stir in the nettles. Remove from the heat to cool and thicken. Toast the bread on both sides, cool slightly to allow the steam to escape and butter.
• Spread the cheese mixture onto the toast and grill until bubbling and golden.
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by Mrs Simkins