Guest guest Posted March 17, 2009 Report Share Posted March 17, 2009 Here it is. I was inspired in part by a long article in the SF Chronicle from 15 April 2003, which had a bunch of recipes from restaurants that were using nettles. ***** I was going to make my usual oatmeal chocolate chip muffins, but since I had some leftover nettles (from making nettle tea -- I drank the liquid and used the leaves I pulled out, not squeezed out, in the recipe), I decided to " adapt " my recipe for pumpkin muffins and substitute nettles! They turned out a deep forest green inside and medium to dark green outside -- beautiful! It occurred to me that if anyone is looking for a " green " recipe for the 17th, it might be fun to make something like this (probably spinach or chard would work, too, if you don't have stinging nettles in your garden). The muffins have a dense fluffy texture and a great flavor from the garlic and rosemary. When I make them again, I'll take the time to strip the leaves from the stems. It took some time to get all the stem fibers out of the hand blender! Nettle Muffins (makes 12) 1.5 cups cooked nettles (moist enough to be loosely puddinglike) 3-6 garlic cloves 1-3 teaspoons dry rosemary 0.75 cup rice milk 2 tablespoons ground flaxseed (optional) 2 cups whole wheat flour 1 tablespoon baking powder Mix wet ingredients; whiz with hand blender if the garlic and rosemary were not chopped finely. Let sit for 10 minutes to allow the flaxseed to absorb moisture. Mix dry ingredients. Pour nettle mixture into flour mixture and combine until blended. You may need to use your hands to mix them. Put muffin liners in muffin pan, and fill with batter. Bake at 400F for 20-24 minutes, or until a toothpick comes out clean. At 5:57 PM +0000 3/17/09, jo.heartwork wrote: Could you post your recipe for nettle muffins please :-) Jo - yarrow Tuesday, March 17, 2009 8:58 AM Re: herbs, was Re:noobie I had my first big crop of nettles this winter, so I've made nettle tea (to drink) as well as lovely green nettle muffins, and put the leftovers into a bucket (with alfalfa and cornmeal) to ferment and then feed the plants. At 7:53 AM +0000 3/17/09, heartwerk wrote: >I'll have to try the comfrey tea. I usually make a nettle tea, >mainly because we have patches of nettles in odd corners. I leave >it for about a week - it smells aweful, but does seem to make a good >fertiliser. > >Jo > > , yarrow wrote: >> >> I make tea for plants, not for me, with the comfrey. The new leaves, >> especially, contain pyrrolizidine alkaloids. One of my plants had 70 >> or so flowering stems, so I remove them after they've flowered, put >> them in a bucket, fill with water, cover, and let it all ferment for >> a week. >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2009 Report Share Posted March 17, 2009 Thanks - I will certainly try that. Jo - yarrow Tuesday, March 17, 2009 7:20 PM nettle muffins, was Re: herbs, was Re:noobie Here it is. I was inspired in part by a long article in the SF Chronicle from 15 April 2003, which had a bunch of recipes from restaurants that were using nettles. ***** I was going to make my usual oatmeal chocolate chip muffins, but since I had some leftover nettles (from making nettle tea -- I drank the liquid and used the leaves I pulled out, not squeezed out, in the recipe), I decided to "adapt" my recipe for pumpkin muffins and substitute nettles! They turned out a deep forest green inside and medium to dark green outside -- beautiful! It occurred to me that if anyone is looking for a "green" recipe for the 17th, it might be fun to make something like this (probably spinachor chard would work, too, if you don't have stinging nettles in yourgarden). The muffins have a dense fluffy texture and a great flavor from the garlic and rosemary. When I make them again, I'll take the time to strip the leaves from the stems. It took some time to get all the stem fibers out of the hand blender! Nettle Muffins (makes 12)1.5 cups cooked nettles (moist enough to be loosely puddinglike)3-6 garlic cloves1-3 teaspoons dry rosemary0.75 cup rice milk2 tablespoons ground flaxseed (optional)2 cups whole wheat flour1 tablespoon baking powderMix wet ingredients; whiz with hand blender if the garlic androsemary were not chopped finely. Let sit for 10 minutes to allow theflaxseed to absorb moisture.Mix dry ingredients.Pour nettle mixture into flour mixture and combine until blended. Youmay need to use your hands to mix them.Put muffin liners in muffin pan, and fill with batter. Bake at 400Ffor 20-24 minutes, or until a toothpick comes out clean. At 5:57 PM +0000 3/17/09, jo.heartwork wrote: Could you post your recipe for nettle muffins please :-) Jo - yarrow Tuesday, March 17, 2009 8:58 AM Re: herbs, was Re:noobie I had my first big crop of nettles this winter, so I've made nettletea (to drink) as well as lovely green nettle muffins, and put theleftovers into a bucket (with alfalfa and cornmeal) to ferment andthen feed the plants.At 7:53 AM +0000 3/17/09, heartwerk wrote:>I'll have to try the comfrey tea. I usually make a nettle tea,>mainly because we have patches of nettles in odd corners. I leave>it for about a week - it smells aweful, but does seem to make a good>fertiliser.>>Jo>> , yarrow wrote:>>>> I make tea for plants, not for me, with the comfrey. The new leaves,>> especially, contain pyrrolizidine alkaloids. One of my plants had 70>> or so flowering stems, so I remove them after they've flowered, put>> them in a bucket, fill with water, cover, and let it all ferment for>> a week.>> Quote Link to comment Share on other sites More sharing options...
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