NETTLE 



THE common Nettle is not often used as a vegetable 

 in this country, but it is not at all bad if gathered 

 in a young state I mean before the growths get 



hardened and become 

 harsh and flavourless. The 

 plant is more used in 

 country places than in 

 towns ; indeed I fear many 

 town-dwellers would hesi- 

 tate to collect or cook the 

 plant, but it would not be 

 refused as a vegetable by 

 many who did not know 

 what it was. It is also 

 largely employed in mak- 

 ing a wholesome drink, 

 known as nettle tea or 

 beer. As regards its cul- 

 ture, unfortunately it is 

 too common and difficult to get rid of when thor- 

 oughly established, and therefore cultivation is out of 

 the question. 



To COOK NETTLES 



The young tender shoots should be well washed, 

 dried, and tied in neat bundles. They should then be 

 steamed till tender generally for about twenty minutes 

 and then served with beurre Jondu or other simple sauce. 



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CHINA-GRASS SILVERY NETTLE 



