This morning I collected more sorrel leaves from our meadow and put them into jars with salt and olive oil – they will be great reminders about green spring when again all the world will be under white blanket.
Still waiting for dandelions flowering /there is a plan to make a syrup from dandelion flowers to use like a honey in Winter/ we also collected young leaves of raspberries to dry them for healthy tea, and later we collected nearly a bucket of stinging nettles for our dinner.
Tonight we dined on young potatoes, and stinging nettles cooked like spinach, served with a fried egg on top. It was excellent! It tasted wonderful after hot day with a glass of polish piwo.
How to cook stinging nettles?
You have to collect a lot of nettles, put them to the pan and gently cook in a little water. You should press them down and when they look soft, pour away the liquid /you can keep it for using for something later, for example; add to soup because it’s very healthy/. Put the drained nettles on the cutting board and chop them so its looks like a spinach. Put the chopped nettles back to the pan, add spoon of butter and a grating of nutmeg. Keep it warm on the stove while you fry your eggs.