Garlic nettle dip

easy

While stinging nettles are a painful weed in our gardens, they are a fantastic food source for humans. Nettles are high in fiber, protein, iron, calcium, magnesium, potassium, zinc and Vitamins A and K. The plant releases a combination of formic acid and histamines from tiny hairs on the under side of the leaves and stem that cause an irritating rash to those trying to pick it. Boiling the leaves or drying them takes the sting out of nettles.

While nettles were native to Europe, they are now found everywhere in the world. They have been traditionally used by indigenous peoples as an anti-inflammatory as a part of sweat lodge ceremonies to help relieve sore joints and muscles and are made into teas for their anti-inflammatory and anti-histamine properties. Nettles are also used to make twine, cloth, sewing thread, mats and baskets. 

To avoid stings while harvesting, wear long sleeves, pants and long rubber gloves. Harvest young leaves from the top of the plant with scissors. Harvest before the nettle flowers as once it flowers, it produces a chemical that can be hard on our kidneys.

Garlic is found the world over and has been used traditionally as a seasoning for food and a medicine with strong anti-biotic abilities. It can be grown successfully on the Canadian prairies.

This dip can be used as a sauce for noodles, added to soups, topped on bread or as a dip for vegetables.

Ingredients:

  • 2 cups nettles, densely packed
  • 1 head of garlic, peeled into cloves
  • 2 cups canola oil
  • 1 cup water
  • 1/4 cup lemon juice
  • 1/4 minced shallots
  • 1/4 tsp salt

Add nettles to boiling salt water for 30 seconds. Keep stirring. Transfer to an ice bath. Squeeze out extra water and add nettles to a food processor.

Add garlic to a pot of water and bring to a simmer for 30 seconds. Pour off water and repeat this step two more times. Place garlic in ice bath for 30 seconds and then add to blender with nettles.

Add water, oil, lemon juice, shallots and salt. Puree into a smooth consistency and enjoy!

This recipe has been adapted from the book "tawaw - Progressive Indigenous Cuisine" by Shane M Chartrand.