Aunt Snow's latest post shows a picture of a lovely dinner that her son cooked. The last thing I cooked was a big pot full of delicious, nutritious stinging nettles. Every spring, I subsist largely on nettles- they grow profusely on a couple of my jobsites, so they are free and plentiful. Even better, they are packed with protein, and historically were a crucial post-winter food, bridging the lean period between the end of winter the the appearance of late spring's bounty.
To be entirely candid, I merely parboiled the nettles to neutralize the "sting" of their urticating formic acid-filled hairs. Now that they are parcooked, I will treat them in the same way I treat spinach. I can now use them to make nettle pesto, nettle soup, creamed nettles, nettle fritters, nettle pie, nettle omelets... thankfully, unlike this guy, I actually like the basic component of my spring diet. The nettles are good until their flowers develop, which in these parts typically occurs in late June- after that, phytoliths in the leaves can harm the kidneys. Given their ubiquity on-site, they'll be a major component of my meals for the next month and a half.
I am always happy to see the nettles appear on the property, though I believe I am the only one who feels this way- the wineberries receive a much warmer reception.