Eva Sommaripa grows wild nettles on her small farm in Dartmouth, Mass. and gets them to us within a day of harvest. Hers are small, serrated, spade shaped leaves with a bright green, peppery flavor. Blanche for a minute in boiling water or soak the leaves in water to neutralize the sting. Use cooked nettles the way you would spinach in soups, ravioli stuffings and tomeletes.
- Product Details:
- Size: 1 LB
- Country of Origin:
United States of America local
