Exploring the bounty of nutritional spring-fresh greens ready for harvest is a delight, especially in regions like the Pacific Northwest.
Among these treasures is the often-overlooked purple dead nettles, adding both flavor and nutrition to our culinary adventures.
Purple dead nettles
Purple dead nettle (Lamium purpureum) is a fascinating herb that often goes unnoticed despite its abundance and numerous medicinal properties. This herbaceous plant is part of the mint family and is characterized by its striking purple leaves and small, hooded purple-pink flowers. Despite its name, purple dead nettle is not a true nettle and does not sting like stinging nettle.
Purple dead nettle has a long history of medicinal use, particularly in traditional European herbal medicine. It is rich in vitamins and minerals, including iron, vitamins A and C, and is often used as a spring tonic to help revitalize and cleanse the body after winter. Its astringent properties make it useful for treating minor cuts and wounds, and it is also known for its anti-inflammatory and diuretic properties.
In addition to its medicinal uses, purple dead nettle is also edible and has a mild, slightly spinach-like flavor. Its young leaves can be added to salads or cooked as a leafy green vegetable. The flowers are also edible and can be used as a garnish or added to salads for a pop of color.
Overall, purple dead nettle is a versatile and valuable herb with a range of medicinal and culinary uses. Whether you’re looking to add a nutritious green to your diet or explore its healing properties, purple dead nettle is definitely worth getting to know.
Cashew Avocado Dip with Purple Dead Nettles:
To make this dip, you will need the following ingredients:
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight
- 1 ripe avocado
- 1 cup purple dead nettles (washed and dried)
- 2-3 tablespoons water (if needed for consistency)
- Salt and pepper to taste
- Optional: curry powder, cumin, lemon juice or lime juice for added flavour
Ingredients:
1. Drain the soaked cashews and add them to a food processor or blender.
2. Add the ripe avocado to the food processor.
3. Add the purple dead nettles to the food processor as well.
4. Blend the mixture until smooth, scraping down the sides as needed. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
5. Taste the dip and season with salt, pepper, and optional lemon or lime juice to taste.
6. Transfer the dip to a serving bowl and garnish with additional purple dead nettles if desired.
7. Serve the dip with your favorite chips, crackers, or vegetable sticks.
8. Enjoy your Cashew Avocado Dip with Purple Dead Nettles
So as you venture into the abundant spring harvest of the Pacific Northwest, don’t forget to include the vibrant purple dead nettles in your culinary repertoire. Whether enjoyed in this creamy Cashew Avocado Dip or in other dishes, these nutrient-rich greens are sure to elevate your culinary experience. Always remember to be 100 % sure your plant ID before you harvest.