In Latin, she goes by Urtica dioica, but you may know her as "stinging nettle." The word "stinging" can be a bit of a turnoff, especially in the kitchen. I urge you to get over it, as I did more than ...

Let's forgive the Stinging Nettle — an herbaceous weed currently popping up all over Southern California following our December rains — for evolving those highly annoying tiny little hypodermic ...

Preserve this healthy wild weed rich in vitamins, minerals, and iron, while also learning about stinging nettle benefits and some recipes on how to cook it! Here in the Appalachian Mountains, spring ...

A note about nettles: Yes, they sting, due to hollow hairs on the leaves and stems that inject histamine and other chemicals into the skin when touched. Fortunately, soaking the leaves and stems in ...

There's a restaurant in northwest D.C. called Blue Ridge (the brainchild of chef Barton Seaver) that I enjoy because it focuses on local, seasonal, sustainably sourced ingredients without coming ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Before they’re cooked, nettles are possessed of an irritating chemical that lies in tiny needles that comprise the fuzz on the underside of the leaves. Once cooked, the fragile chemicals that cause ...

The maxim “no pain, no gain” doesn’t resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach, ...

No ordinary weed, the wild stinging nettle takes its name from its deceptively innocent-looking leaves harboring dozens of tiny needles that pack a wallop when handled raw. (The rashy, slightly ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their ...

1. Saute the onions in butter over medium heat until caramelized. Add the garlic and potatoes and cook several minutes, until lightly browned. Spice to taste. 2. Add stock and water and simmer until ...