Nettle Cookbook

The very first cookbook devoted to nutitious nettles, covering everything

Celebrating a much maligned but surprisingly scrumptious and highly nutritious plant, this cookbook features more than 35 delicious recipes for appetizers, main courses, desserts, and drinks, from soups and spiced meatballs to shortbread and sponge. Nettles are native to many countries in Europe, Asia, and the Americas and have been valued as a spring food for many centuries. Despite their reputation for being prickly, fearsome, and inedible, this book shows how this abundant plant can be used in many different dishes and forms of cooking. The introduction describes the different types of nettles and where they can be found, and when and how they should be collected. Then there are recipes for every occasion—tuck into Feta Cheese and Nettle Filo Triangles, Asparagus and Nettle Soup, or Spiced Nettle Meatballs, before washing it all down with a glass of Nettle Beer or a warm cup of Nettle Tea. The book is fully illustrated with artworks specially selected from the Natural History Museum’s unparalleled collections. Includes dual measures.

Vivian Tuffney has worked at the Natural History Museum, London, for 24 years. She developed a special interest in nettles during her time working in the Museum’s Wildlife Garden and as a researcher in biomedical resources.