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Urtica sp.
Species suggestions welcome! They sting you before cooking but when boiled for a couple of minutes these are quite tasty as a substitute for spinach and I read they are packed with anti-oxidants. Very common in the UK. They're great as an ingredient in soup and turn the soup bright green. You can also make string from the surface fibres on the stem, it's surprisingly strong! Here's a video about how: http://www.youtube.com/watch?v=lQHvqWCN5...
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