Introduction
As the weather warms up and the days grow longer, it’s the perfect time to explore the abundance of wild herbs that spring offers. One such herb is purple dead nettle (Lamium purpureum), often found in gardens, lawns, and meadows. With its vibrant purple flowers and nutrient-rich leaves, this plant is not just beautiful to look at—it’s also versatile in the kitchen and for medicinal uses. Here’s how to identify purple dead nettle, along with brilliant ways to incorporate it into your meals and daily routine.
Ingredients
Fresh purple dead nettle leaves (a handful)
Olive oil or butter (for sautéing)
Garlic (optional, minced)
Lemon juice (optional)
Salt and pepper (to taste)
Instructions
Identification: Look for a plant with square stems and heart-shaped, serrated leaves that are often tinged with purple. The flowers are small, tubular, and purple in color. It typically grows in early spring in both shady and sunny areas.
Harvesting: Carefully pluck the leaves from the plant, avoiding the roots to ensure it continues to grow.
Preparation: Rinse the leaves thoroughly in cool water to remove any dirt or bugs.
Cooking:
Heat olive oil or butter in a pan over medium heat.
Add minced garlic (if using) and sauté until fragrant.
Add the purple dead nettle leaves to the pan and cook for 2-3 minutes, until they wilt and soften.
Season with salt, pepper, and a squeeze of lemon juice for added flavor.
Serve: Serve immediately as a side dish, in soups, or atop salads.
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