NETTLE Foraging, Memory, and the Taste of Spring - Naked truth chapter 37

Soul to soul recipes and a touch of foraging

Photo by Isabella Struck on Unsplash

Spring is definitely here, bringing nature back to life in full force. Living near woodlands offers a wonderful opportunity for foraging, and Martha is reminded of how much Nettie—nettles—were cherished in both Romania and Russia.

NETTLE

In Romania, fresh nettles would appear in abundance every spring, often sold in large piles by gypsies. She never knew exactly why they dominated this trade, but it was simply the way things were. The Ferret bought them regularly, as they were a seasonal staple, marking the return of fresh greens after winter. Their arrival often coincided with the fasting period, making them an essential and nourishing dish.

Simple nettle stew was a classic, sometimes topped with a fried egg and served alongside a dollop of warm polenta. Yum! Yet, when she was younger, Martha never truly enjoyed the taste. The Ferret had a saying: “If you want to be slim, you have to eat what you don’t like.”

Not exactly an inspiring philosophy, but perhaps the best wisdom The Ferret could offer.

Nettle grows abundantly in the mountains of Romania, in the forests near Bucharest where Martha grew up, and in the beautiful old parks, carefully designed decades ago.

It’s a shame that The Ferret never took the initiative to go nettle picking. They rarely ventured beyond their routine, and those opportunities were missed.

Martha has only vague memories of a trip or two to the mountains before the divorce attempt, but everything is a blur, and no joyful snapshots come to mind. Parents can do so much for their children, and building experiential connections is key. Foraging is one of those simple, cost-effective ways to create lasting memories while also learning and sharing mutual experiences.

FORAGING AND JANE

She started foraging on her own a few years ago, and the joy it brings to her is so profound! From simple foraging for rosehips, she expanded into making natural products, food, and so much more.

If there is one person Martha wished she had as a “Sputnik” it is Jane! Jane, her mentor, her English teacher, her friend. Sometimes Martha can imagine Jane by her side—plumpish, with her long denim skirt, flowery blouses, ponytail, and girlish giggles. She can almost hear their great conversations, filled with wisdom, warmth, and laughter. Jane always had the right words, the right advice, and the kind of energy that made everything feel possible.… gone too soon!

STROGAIA

Martha wished she had such memories—memories of giggles, laughter, and nature explorations. She wishes she could recall a happy moment with The Ferret, something to hold on to. But nothing comes—just stern, neutral, and harsh interactions, a military-like approach. The Russians have a word for it: *strogaia*. How sad that she was never able to connect with her only daughter in that way.

She cooked, cleaned, ironed, worked—but joy, fun, or leisure were rarely present in their lives. She simply did not know how to do this.

Food is such a big memory trigger don t you think?

Here is a recipe you might enjoy! Give it a try!

First of all you need to know that nettles are packed with nutrients and make delicious, earthy dishes.

SOUL TO SOUL RECIPES

1. Garlic Nettle Dish (Mâncare de Urzici)

This is a classic Romanian-style dish, perfect as a side or spread. I love to eat it cold on salty biscuits or a slice on bread. One can add a few slices of boiled egg as well and anything one feels like it!

Ingredients:

- 500g fresh young nettles (or 2-3 large handfuls)

- 3-4 garlic cloves (crushed or minced)

- 1 tbsp flour (optional, for thickness)

- 2 tbsp sunflower oil or butter

- 1 cup milk or plant-based milk (or water for a lighter version)

- Salt & pepper to taste

- A squeeze of lemon (optional)

Instructions:

1. Prepare the Nettles:

- Wear gloves and rinse the nettles thoroughly.

- Boil them in salted water for 5-7 minutes until wilted.

- Drain and chop finely or blend into a purée.

2. Cook the Base:

- Heat oil or butter in a pan.

- Add garlic and cook for 30 seconds until fragrant.

- Stir in the flour (if using) and mix well.

3. Combine:

- Add the chopped or blended nettles and mix well.

- Slowly add milk or water while stirring until smooth.

- Simmer for 5-10 minutes until thickened.

4. Season & Serve:

- Add salt, pepper, and a squeeze of lemon if desired.

- Serve warm with polenta, bread, or eggs.

Nettle water

The water you boiled the nettles in is highly nutritious and can be used in several ways instead of throwing it away!

Here are some ideas:

1. Drink it as a Tea

Nettle water is rich in vitamins (A, C, K) and minerals (iron, calcium, magnesium). Simply strain and enjoy as a warm tea, possibly with a bit of honey or lemon.

2. Use as a Soup Base

Instead of plain water, use it in soups, stews, or broths to add extra nutrients and a mild earthy flavour.

3. Cook Grains or Pasta

Use the nettle water to cook rice, quinoa, couscous, or pasta, infusing them with additional minerals.

4. Hair Rinse for Strength & Shine

Let it cool, then use it as a final hair rinse after shampooing. Nettles are great for scalp health, reducing dandruff, and promoting hair growth.

5. Fertiliser for Plants

Cool the water and use it to water houseplants or garden plants—it acts as a natural fertiliser, boosting their growth.

2. Classic Nettle Soup

A simple yet nourishing dish, perfect for spring.

Ingredients:

• 300g fresh young nettle leaves (washed and blanched)

• 1 onion, finely chopped

• 1 carrot, grated

• 2 cloves garlic, minced

• 1 potato, diced (for a creamier texture)

• 1L vegetable or chicken stock

• 1 tbsp olive oil

• Salt & pepper to taste

• A dash of lemon juice or a spoonful of sour cream (optional)

Instructions:

1. Heat olive oil in a pot and sauté the onion, garlic, and carrot until soft.

2. Add the diced potato and pour in the stock. Let it simmer until the potato is tender.

3. Add the blanched nettles and cook for another 5-7 minutes.

4. Blend until smooth or leave it chunky, depending on preference.

5. Season with salt, pepper, and a splash of lemon juice or sour cream for extra flavour.

3. Nettle & Polenta with Fried Egg

A rustic dish, simple yet comforting.

Ingredients:

• 200g fresh nettles (washed and blanched)

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 cup cornmeal

• 3 cups water

• Salt to taste

• 1 egg per serving (fried or poached)

Instructions:

1. Sauté garlic in butter, then add the blanched nettles and cook for 2 minutes.

2. In a separate pot, bring salted water to a boil, slowly whisk in the cornmeal, and stir until thickened.

3. Serve the creamy polenta with nettles on top, finishing with a fried or poached egg.

   I hope you will try some the recipes! There is nothing like doing something with your own hands, nothing like connecting with nature one recipe at a time.

   Until next time, be well!

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