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Purple Dead Nettles

Purple Dead Nettles

Purple dead-nettle makes an ideal side dish to any meal. The best time to pick them is just after they have flowered, in early spring. This is when they are the most flavorsome. Pick early  as they will disappear in the next few weeks!
Raw is ok, and works well as a bulking agent in salads but distinctly unremarkable.
Steamed is good with a bit of seasoning.

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  • Details

    Purple Dead-nettle with mint, smoked garlic and butter.
    •Purple dead-nettle’s
    •1 smoked garlic clove (finely chopped)
    •5 sprigs mint (tops only-first 3 sets of leaves)
    •Small knob of butter
    •Olive oil
    •Salt & pepper
    •Juice of ½ lime
    Wash the nettles and mint and leave to sit in a colander, heat a knob of butter in a saucepan and add the garlic. Sautee gently on a low heat and add the greens and the remaining water that’s clinging to them.
    Try not to stir, instead swish them around the saucepan with a flick of the wrist. Season well with salt and pepper to taste, cook for about 4-5 minutes then serve immediately with a good squeeze of lime juice.
    It's also a nice touch to collect a few of the flowers sprinkle over at the end and add small bursts of sweetness.
    A particularly a good side dish with Lamb.
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