If food is fuel, don't you want to be powered by something that looks this amazingly alive and vibrant? Are you willing to go further afield to nourish yourselves in all the extraordinary ways you deserve? Foraging is one practice that brings you so much more than food. It's a wonderful way to get outside, connect to nature and discover the abundance that is available to all of us. One of the very first wild plants to emerge in spring, and one of the most commonly found in meadows, parks and fields, is the nettle. It's a little dangerous, as anyone who has ever tried to pick it without gloves on knows. But, like most prickly characters, with a little understanding and the proper care, it reveals its better qualities. Before you know it, nettles become putty in your capable hands.
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In my quest for wild edibles, I dredged up a distant memory of my friend Julia telling me about a morel she had once found at her weekend place nearby. So I headed over there, still dreaming of a big score. Her house has been closed up all winter long and as I drove up a big, fat groundhog scurried across the lawn. She has a beautiful piece of land that slopes down to a brook, now swollen from all the rains. Plenty of skunk cabbage along the bank, a favorite snack for bears. No sign of morels, sadly, though I did find a nice patch of stinging nettles. They must be picked and handled with care—heavy gloves do the trick—as the stems and undersides of the lovely, heart-shaped leaves are covered with fine spines that release irritating formic acid upon contact (like the sting you get from fire ants and bees). Nettles are surprisingly high in protein and deliver lots of calcium, magnesium, iron and potassium, among other vitamins and minerals. For millennia, they have been prized for their anti-inflammatory properties. Their delightful green color and spinach-y flavor makes a wonderful spring soup. And the skull pictured above? Stay tuned for an episode of CSI: Sullivan County.
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