Nettle pesto and Dandelion Lemonade

Spring is almost over but there is still time to wildcraft Dandelion Blossoms and Stinging Nettle and make some yummy local, wild food. I don't actually know where to pick Stinging Nettle in London - I buy mine from Dolway Organics at the downtown Farmer's Market. The season is almost over for Nettle but hopefully they will be there this week. Dandelion blossoms are still around and can be found in any park (just make sure it is not near where pesticides have been sprayed!)

Stinging Nettle Pesto

6 cups of nettle leaves

a few leaves of fresh basil (optional)

2 or more garlic cloves

1/3 pine nuts (I sometimes use sunflower seeds)

1/3 cup oil

salt and pepper

Carefully wash the nettle (wear gloves - it really does sting). Parboil for one minute in boiling water. This takes out the sting.

Put everything in the blender and blend until creamy.

I add it to pasta and it is very yummy.

This is vegan but you can add 1/2 cup Parmesan cheese

I sprinkle my pesto pasta with salt, pepper, and nutritional yeast.

Nettles are high in iron and calcium and they have many health benefits especially for women.

Dandelion Lemonade (adapted from Herbmentor.com)

about 3 cup of Dandelion blossoms

2 tablespoon lemon juice

honey to taste (as much as you want)

a 1 litre mason jar

Put the blossoms in the jar and fill with room teperature water. Add the honey and lemon juice. Let steep in the fridge for about four hours. Take out the blossoms and enjoy!

Dandelion can help with headaches, menstrual cramps, backaches, tummy aches, and depression.