Spring Cooking
Spring is my favorite season to cook. After a long winter of eating foods that have been stored or bought from the store I’m finally able harvest fresh greens. I am not much of a vegetable gardener so foraging for the weeds in my garden, local meadows and woods helps me to create delicious and nutritious wild based meals. Last night I made Potato, Mushroom & Nettle Soup and served it with Violet Butter. Not only was this a delicious and nutritious meal but it was very easy. Nettles are blood building, nourishing and extremely nutritive. Nettles are best used in April and May and not appropriate for use once they become much higher than our knees. The variety used for medicine and cooking is the Stinging Nettle (Urtica dioica) and must be harvested and handled with gloves to avoid being stung. Violets are cooling, full of vitamins and have an affinity for the spiritual heart center. Violets are short lived since they don’t like the heat. The flowers are best gathered in early spring although the leaves can be found through out the growing season. Nettle and violets are two beloved spring plants that grow in wild abundance. Remember to thank the plants for the healing they give so freely as you gather them.
Potato, Mushroom & Nettle Soup Recipe
- 4 Tablespoons of olive oil or butter (or any fat you like to use for sautéing)
- 6 cloves of garlic (minced)
- 4 small potatoes (cubed)
- 1 cup of fresh or dehydrated mushrooms
- 1 quart of chicken or vegetable broth
- 1 quart water
- 3 cups chopped nettle leaves and tender stems
- A few slices of astragalus root (optional) * see below
(These are approximate proportions. Have fun and customize to your taste!)
Mince the garlic and sauté it in the olive oil or butter until it starts to smell fragrant and delicious. Next add the potatoes and stir continually until soft (about 5 minutes). Pour in the two quarts of liquid and add your mushrooms and astragalus root if you are including it. Simmer the soup for about twenty minutes and then add the nettle to simmer for an additional 15 minutes. Voila, soup is ready after it has simmered for 35 minutes in total.
*Astragalus is an immune boosting herb that has traditionally been used to increase energy and strengthen digestion. It offers powerful immune system support. I like to use it at this time of year because of the research on its relationship with early stage Lyme. Spiritually astragalus can assist us in manifesting our goals. Sliced roots can be purchased at local herb shops and online herb suppliers.
Violet Butter Recipe
One of my favorite ways to serve fresh picked herbs to children is minced and added to softened butter. In this case I used violet leaves and flowers but any of your favorite herbs could be added. I especially like to include field garlic (some people call this onion grass) as it imparts a nice flavor.
- 1 or 2 sticks of softened butter
- chopped violets as it pleases your taste and visual aesthetic ( I used about a quarter cup)
Mix the violet leaves and flowers into the softened butter. Serve with bread or crackers.
Have fun creating magic in your kitchen!
Love,
