Meanwhile, prepare the nettles ... Puree the soup in a liquidiser or food processor. Taste and correct seasoning. Serve sprinkled with a few wild garlic flowers. Feast on delicious recipes ...

Blanch the nettles in boiling water (the temperature will stop the stinging) and chop them. Grate the carrot on the large holes of a grater, peel and dice the potatoes. Finely chop the onion. Heat ...

It's best to pick young nettles, that haven't become coarse or furry. Do not eat them once flowers have grown on the plant. Wear thick gloves to pick and prepare them to avoid getting stung.

From Europe’s soups to India’s saag, nettles have nourished communities for centuries, proving that nature’s gifts are truly ...