Nettle Sauce

Nettles, belonging to the genus Urtica, are perennial herbaceous plants known for their stinging hairs that release irritating chemicals upon the slightest contact. These plants, often considered weeds, have a fascinating and multifunctional history. In many cultures, nettles have been used for centuries not only in culinary but also in textile and agricultural contexts.
Nettle fibers are notable for their strength and versatility. During the First and Second World Wars, nettle fibers were used in Germany as an alternative to cotton for producing military uniforms. This was because cotton resources were scarce, and nettles grew abundantly and quickly. Moreover, nettle fibers have been used in the production of paper and ropes.
Nettles are also valuable allies for farmers and gardeners. Their use as a natural fertilizer is well documented. Nettle infusion, prepared by soaking the plants in water, is rich in nitrogen and other beneficial nutrients that enhance plant growth. This infusion is also an excellent natural insect repellent.
In culinary contexts, nettles are appreciated for their nutritious properties. The young leaves, once cooked, lose their stinging effect and can be used in a variety of dishes such as soups, risottos, and omelets. In many European culinary traditions, nettle is considered a delicacy rich in vitamins and minerals.