Many people think of common or sting nettles as a savoury green, but they make the most wonderful and refreshing cordial. This is often one of the samples participants get to try on spring foraging courses
There is nothing that compares to the taste of nettle cordial. It really is unique and distinctive. Participants on foraging courses are often pleasantly surprised when they try it for the first time. It is very simple to make and nettles are abundant.
I like to served it with sparkling water for extra "ahhhhh" refreshment!
Remember to wear gloves when harvesting nettles. Marigolds work well.
There are two methods that can be used, I have included both. Ingredients are the same for both, but quantities vary.
Recipe ingredients - makes 1 litre
1kg young nettle tops (use top four-six leaves) - (500g for warm infusion method)
500ml water
500-750g sugar (the amount you use will determine sweetness and thickness)
2tsp citric acid or 8tbs lemon juice (double this amount for warm infusion method)
Method (boil)
Pick through the nettles (keep your gloves on for this) to remove any unwanted debris
Rinse nettles and leave to drain well or pass through a salad spinner
Combine sugar, water and citric acid/lemon juice in a non-reactive pan
Bring mixture to the boil, stirring to prevent scorching and ensuring all sugar is dissolved
Remove from heat
Taking care and still wearing gloves, add the nettles to the syrup
Ensure nettles are completely submerged using a clean wooden or silicon spoon - the heat will deactivate the stings at this point
Cover pan and set aside for 4 - 6 hours
Prepare sterilised bottles
Bring the mixture up to a simmer (lid on) and simmer for 15 mins
Strain, bottle, complete by canning, allow to cool and refrigerate
The resulting cordial/syrup should keep for at least a month to six weeks unopened in a refrigerator.
Method (warm infusion)
Pick through the nettles (keep your gloves on for this) to remove any unwanted debris
Rinse nettles and leave to drain well or pass through a salad spinner
Combine sugar, water and citric acid/lemon juice in a non-reactive pan
Bring mixture to the boil, stirring to prevent scorching and ensuring all sugar is dissolved
Remove from heat and allow to cool to 50-60C
Taking care and still wearing gloves, pack nettles into a sterilised non-reactive container, such as glass preserving jar
Pour liquid over the nettles and use a clean wooden or silicon spoon to submerge them.
Cover with muslin and set aside for five days. Agitating the mixture twice a day
Prepare sterilised bottles
Strain the mixture and bottle
This cordial/syrup using this method will last 1-2 days unopened in a refrigerator.
The infusion method gives a more sour cordial, due to the additional citric acid, which helps prevent mould growth. It also has a less destructive effect on nutrients within the nettle. However, the shelf-life is much reduced.
Discover more wild edibles and recipes on a foraging course and read more about common nettles here
Always stay safe when foraging. You need to be 100% sure of your identification, 100% sure that your foraged item is edible, and 100% sure that you are not allergic to it (it is good practice to always try a small amount of any new food you are consuming). If in doubt, leave it out!