Common nettle (Stinging nettle)

Dried nettles.
Wash cut young nettle stems under cold water (do not wash with hot water), then dry thoroughly on paper towels, changing them and stirring the nettles as often as possible. Spread the dried nettles in a thin layer (no more than 5 cm) on paper towels or plain white paper and put them in a dark, ventilated place where direct sunlight will not penetrate. Alternatively, you can tie them into bunches and hang them up or dry them in an electric dryer. Store in paper or fabric bags.
If you grind some of the dried nettles into powder and add a little caraway, you will get a wonderful dry soup dressing that can be used as a seasoning for hot dishes, adding 5-10 minutes before cooking. Nettle "seasoning" will improve the taste of dishes and help the body cope with vitamin deficiency. By the way, due to the phytoncides in nettles, dishes with it are stored much longer.
Frozen nettles.
Wash nettle leaves with cold water and dry thoroughly. Particularly large ones can be cut. You can cut everything if you plan to use it for filling or sauces. Place the nettles on a large cutting board or tray, cover with plastic wrap and place in the freezer. After complete freezing, take out and arrange in portioned bags, without tamping.
Salted nettles.
Wash and chop young nettle leaves and shoots. Arrange in jars in layers, sprinkling with salt. Store the jars in the refrigerator (salted nettles will quickly spoil in a warm place). Use for preparing first courses.
Nettle - 1 kg, salt - 50 g.
Pickled nettle.
For pickling, take only the upper part of young shoots 5-8 cm long. Rinse the shoots in hot water (precisely hot), pack them quite tightly into a pre-sterilized jar, pour boiling water over them and let stand for 5-8 minutes. Drain the water into a saucepan, add sugar, salt and vinegar. Bring the marinade to a boil and pour it over the nettles. Cover the jar with a lid and pasteurize in a water bath for 5 minutes after boiling. Roll up the jar and put it in the refrigerator for storage.
Nettle - 1 kg, salt - 10-20 g, sugar - 10-20 g, vinegar - to taste.
Nettle with sorrel.
Rinse fresh young leaves and stems of both plants in cold water, cut into pieces of 8-10 cm and put in a saucepan. Pour hot water and boil for 4-5 minutes. Place the hot mixture in jars, cover with lids and sterilize 0.5 l jars for 25 minutes, 1 l jars for 35 minutes. Sorrel can be replaced with spinach.
Nettle - 1 kg, sorrel - 2 kg, water - 1 l.
Nettle salad with egg.
Boil nettle leaves in water for 5 minutes and discard in a sieve. Then chop, season with vinegar, put slices of boiled eggs on top, pour sour cream.
Young nettle - 600 g, egg - 4 pcs., sour cream - 80 g, vinegar and salt - to taste.
Plantain and nettle salad with onion.
Dip plantain and nettle in boiling water for 1 minute, strain, chop and add chopped onion and horseradish. Season with salt and dill, sprinkle with chopped eggs, pour sour cream.
Young plantain leaves - 250 g, nettle - 200 g, onions - 250 g, horseradish - 100 g, eggs - 2 pcs., sour cream - 80 g, vinegar and salt - to taste.
Nettle salad with nuts.
Place washed nettle leaves in boiling water for 5 minutes, drain in a colander, chop, put in a salad bowl, add chopped green onions.
Dilute crushed walnuts in nettle broth, add vinegar, stir and season the nettles in a salad bowl with the resulting mixture. Sprinkle with finely chopped herbs.
Young nettle - 800 g, nettle broth - 50 ml, green onions - 120 g, parsley - 80 g, walnuts - 100 g, vinegar and salt - to taste.
Fried nettles.
Simmer young nettle shoots with butter over the lowest heat for about 10 minutes, add salt, pepper and any herbs for flavor.
Nettles - 500 g, butter - 2-3 tbsp., salt, ground red pepper and spices (garlic, dill, etc.) - to taste.
Soup with young nettles.
Boil the nettles in salted water, strain, and rub. Cool half a glass of nettle broth, boil the rest. Dissolve flour in the cooled broth and pour it in a thin stream, stirring constantly, into the boiling broth. When the broth boils and thickens, combine with the mashed nettles, add sour cream with yolk, butter, herbs, salt and heat without boiling.
Water - 1 l, nettle - 800 g, flour - 3 tsp, sour cream - 0.5 cup, butter - 1 tbsp, chopped dill and parsley - 0.5 cup, yolk of one egg.
Fruit smoothie with nettle.
Cut the apple (do not peel it) and put it in a blender together with the chopped banana. Add lemon juice, nettle leaves and pour in purified water. Bring the mixture to a puree state, pour the smoothie into glasses and serve immediately.
Tops of young nettle shoots - 2-3 pcs., apple - 1 pc., banana - 1 pc., juice of half a lemon, water - 50 ml.
Tincture of dried nettle on vodka.
Place the chopped dried nettle in a glass container, pour in vodka, cover with gauze. Then strain.
Vodka - 1 l, dried nettle - 200 g.