It’s taking time for me to make friends with nettles.
This seems contrary to the experience of other herbalists who consider it a darling. Nettles ranks among the most useful herbs. First, it’s leaves, roots, and seeds are all powerful but different medicines. Second, it is a nutrient dense, mineral rich green vegetable. Third, it can benefit almost every part of our bodies in some way: skin, digestive system, immunity, kidneys and urinary tract, respiratory system, allergies and colds, reproductive system especially prostate gland, musculoskeletal pain relief, and nervous system. Way before I ever thought of studying herbalism, I was prescribed nettles in capsule form by a naturopathic doctor I saw for a chronic cough and fatigue I was struggling with after having my three children in less than three years. This was a shaky introduction, but it was after planting nettles in my back yard that our friendship troubles began.
The actual stinging experience is a bit of a shock. You think, whoa, nettle leaves really do sting. It goes away pretty quickly, but it does hurt. You can see the little spiky hairs all along the stems and back of the leaves. But even more aggressive is the way nettles send out runners and take over a garden.
Nettles bullies me, perhaps not on purpose, it’s just her way. And I am learning to accept her and making peace. I think I am even beginning to love her a bit. I have learned that good gardening gloves that extend past your wrist, long sleeves, and kitchen tongs help immensely. I have not yet figured out what to do about the garden takeover.
Recently, I couldn’t find kale in my small local supermarket for an egg muffin recipe my daughter had asked for. Quickly it dawned on me that the huge amount of nettles in my backyard would work as a replacement. It was a moment of bonding for me. Baking these rolls was another.
| Servings | Prep Time |
| 18rolls | 40minutes |
| Cook Time | Passive Time |
| 20minutes | 1-2hour rising time |
|
|
- for nettle pesto
- 1 cup cooked nettles approximately 5 cups uncooked
- 4 cloves garlic, sliced
- 1/2 cup walnuts
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese, grated
- 1/2 tablespoon lemon juice
- salt and pepper
- for rolls
- 4-5 cups(508-635g) organic bread flour
- 1 cup(240ml) organic whole milk
- 1/2 cup (1 stick) organic unsalted butter
- 1 tablespoon honey
- 1 organic egg
- 1/2 teaspoon salt
- 2 1/4 teaspoon(1 package) active dry yeast
- 1/2 cup nettle pesto
- Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
- While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
- With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
- Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
- When nettles have drained and cooled, coarsely chop.
- Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
- Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
- Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
- Reserve 1/2 cup for rolls and store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
- Grease a large mixing bowl with butter. Measure 4 cups of flour, have ready one cup additional in case needed. Set aside.
- In a medium saucepan over low hear, warm milk with honey and butter until butter is just melted. Make sure not to over heat or scald milk. Remove from heat when butter is melted.
- Crack egg into bowl of electric mixer. Whisk by hand just to beat.
- Gradually pour milk and butter mixture into egg. Pour in thin stream, whisking constantly.
- Begin with 4 cups of flour, adding more if needed. Add flour, salt and yeast. With electric mixer fitted with dough hook attachment kneed until smooth, elastic dough forms. If dough seems too wet, gradually add remaining cup of flour as needed. This dough comes together easily after about 5-7 minutes of kneading.
- Turn dough out into buttered bowl. Turn dough to coat all sides with butter. Cover with a kitchen towel and let rise until doubled in size, approximately one hour.
- After dough has risen, turn out onto clean, flat surface, you do not need to flour surface. Punch down and cut dough in half.
- Working with one half at a time, roll out to a 12 x 8 inch rectangle. Spread ½ cup of nettle pesto over entire surface of dough leaving a ¼ inch border. Roll up starting with long side closest to you. Pinch together end, but this does not have to be tightly closed.
- With a long, sharp knife using a back and forth motion, cut into 1 inch slices. Place rolls in muffin tins cut side up.
- Repeat with second half of dough.
- Cover with kitchen towel and let rise a second time approximately 30 minutes.
- Preheat oven to 375°F.
- Stir 2 tablespoons of cool water into egg yolk. Brush rolls generously with egg wash.
- Bake for 20 minutes until golden. Cool for a few minutes in pan then remove to wire rack to continue cooling. Serve warm or at room temperature. Store in refrigerator or freeze for future use.
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available. For rolls use organic flour, butter, eggs, and milk if available.
If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.
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