Nettles! Yes, the very same plant that gives you a nasty surprise if you brush against it on a hike becomes a glorious, gourmet treasure when you show up with a pair of gloves and a basket. Several farms across the Netherlands now invite you to come and pick your own stinging beauties, mainly from March to June, before the plants flower.

The Pick-Your-Own Adventure

First, gear up. Thick rubber gloves are non-negotiable. Long sleeves and trousers are a good idea, too—this is not the moment for shorts. Grab a shallow basket or paper bag (the leaves bruise easily) and head to the farm’s designated nettle patch. The trick is to pick only the tender tops (the top 10–15 cm) of young plants that have not flowered yet. Think bright green, not the tough, tall ones that look like they’ve been training for a marathon. Snip them with scissors or pinch them off with a gloved hand, and don’t pull up the plant: leave the lower leaves and stems so it can regrow. Once home, give them a good rinse and a blanch in boiling water for 30 seconds. This kills the sting, leaving you with a mild, spinach-like green that tastes like spring with a hint of grass. Never eat them raw.

How to Use Nettles at Home

Nettles are incredibly versatile. You can freeze them (blanched), dry them for teas, or use them fresh in cooking. Fresh, unwashed leaves keep for 2–3 days in the fridge, wrapped in a damp paper towel in a perforated bag.

Two Cooking Recipes

1. Nettle & Potato Soup (The Dutch Classic with a Sting)

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 500g potatoes, peeled and cubed
  • 1 liter vegetable or chicken stock
  • 200g blanched nettles (roughly a basket’s worth before blanching)
  • Salt, pepper, and a splash of cream or yogurt
  • Butter or oil

Gently fry the onion and garlic in butter until soft. Add potatoes and stock, bring to a boil, then simmer until potatoes are tender. Stir in the blanched nettles and cook for 2 minutes. Blitz with a hand blender until smooth. Season, then swirl in cream or yogurt. Serve with crusty bread. This soup tastes like the lovechild of spinach and wild garlic.

2. Nettle & Feta Filo Parcels

  • 200g blanched nettles (well-drained and chopped)
  • 200g feta cheese, crumbled
  • 1 egg, beaten
  • Zest of half a lemon
  • Salt, pepper, nutmeg
  • 8 sheets of filo pastry, melted butter

Mix nettles, feta, egg, lemon zest, and spices. Lay out a filo sheet, brush with butter, top with another, cut into squares. Place a spoonful of filling in the center, fold into triangles or parcels. Bake at 200°C for 15–20 minutes until golden and crisp. Perfect for a picnic or a cheeky snack.

One Tea Recipe

Nettle & Mint Morning Tea

  • 2 teaspoons dried nettle leaves (or 2–3 tablespoons fresh leaves)
  • 1 teaspoon dried mint (or 3 fresh mint leaves)
  • A slice of lemon

Pour water just off the boil (90–95°C) over the herbs in a mug. Steep for 5–10 minutes, then strain. Sweeten with honey if you like. This tea is earthy, slightly grassy, and incredibly refreshing.