Plantain

Very wide spread, the plantains are a troublesome, invasive weed to many gardeners  On a casual walk around most any yard, play field, or pasture one should be able to spot at least two types of this easy recognised plant.

English Plantain: Plantago comes from the Latin planta," the sole of the foot" descriptive of the leaf shape of some plantains. The specific name lanceolata, points out the characteristic lance shape of the leaf of English plantain

Common Plantain  Plantago major pictured below has broadly elliptical leaves.

Plantain

Botanical: Plantago major 
Family: N.O. Plantaginaceae

Synonyms---broad-leaved plantain, ripple grass, waybread, slan-lus, waybroad, snakeweed, cuckoo's bread, englishman's foot, white man's foot, buckhorn plantain, dog's ribs, hock cockle, lance-leaved plantain, rub grass, dooryard plantain, round-leaved plantain, (Anglo-Saxon) weybroed, Che Qian Zi (China), Breitwegerich (German), Tanchagem-maior (Portuguese), Llantén común (Spanish), Llantén major (Spanish)

Parts Used---Root, leaves, flower-spikes.

Growth & Habitat --- A perennial "weed" that can be found almost anywhere in North America and much of Europe. You probably have some in your backyard! Plantain is thought to be indigenous to Eurasia. It will grow in sun to shade and in almost any soil - plantain is very adaptable. Plantain spreads by seeds. 

Plantain is a low-growing, green plant with oval, ribbed short-stemmed leaves. The leaves form basal rosettes which tend to hug the ground. The leaves may grow up to about 6" long and 4" wide, but tend to vary greatly in size depending on their soil and light conditions. Plantain sends up a leafless flower stock in summer/fall - the stalks can be up to ten inches tall.

There are over 200 species in the plantain family, and they are found worldwide. Many have herbal uses. Plantago major is the most common one in North America, but Plantago lanceolata can also be found. Both have the same medicinal uses, and are very similar in appearance. Plantago major has wide rounded leaves, with a flowering spike covered with small nubbly seeds; Plantago lanceolata has longer, slender leaves, and a mostly bare flowering stem, with a cone like cluster of flowers on the top.

(Please note that plantain - the starchy, banana-like fruit, is completely different and not related to the plantain "weed" we are talking about!)

Plantain is  considered to have only fair edibility, because their leaves, except when very young, are rather hairy and tough- harvest the young, tender leaves for use in a salad, or steamed and used as a spinach substitute. The leaves do get tough quickly, so make sure to harvest only the youngest leaves. In areas where winters are severe enough to kill the old foliage each year, the new leaves of spring are especially juicy and flavourful The immature flower stalks may be eaten raw or cooked. If you're really adventuresome, you can harvest the seeds. They are said to have a nutty flavour and may be parched and added to a variety of foods or ground into flour. The leaves, seeds and roots can all be made into an herbal tea.

Plantain was brought to Canada and also to New Zealand by European settlers who valued it for its culinary and medicinal properties. The settlers seemed to leave the plant wherever they went, thus earning it the name "White Man's Foot' or "Englishman's Foot" by the natives of both countries.

Plantain has been used medicinally by Europeans for centuries. Herbals dating from the 1500's and 1600's are full of recipes and uses for plantain. It was considered to be almost a panacea - a cure-all, and a quick search shows that is has historically been recommended as a treatment for just about everything, up to and including dog bites, ulcers, ringworm, jaundice, epilepsy, liver obstructions, and haemorrhoid's! Plantain was so commonly known it is even found referenced in works by both Chaucer and Shakespeare.

Plantain is usually plentiful and can be easily harvested anytime from early spring until frost. Please do be careful where you harvest it - roadsides are notoriously dirty and dusty, and ditches are often sprayed with herbicides. Leave a spot in your backyard where you allow it to grow, and you can harvest your own all growing season! If your neighbours think you are crazy, let them know that plantain is a food source for some friendly wildlife such as butterfly caterpillars, and that the seeds are a food source for many varieties of birds.

Plantain is very high in beta carotene (A) and calcium. It also provides ascorbic acid (C), and vitamin K. Among the more notable chemicals found in plantain are allantion, apigenin, aucubin, baicalein, linoleic acid, oleanolic acid, sorbitol, and tannin. Together these constituents are thought to give plantain mild anti-inflammatory, antimicrobial, antihemorrhagic, and expectorant actions. Acubin has been reported in the Journal Of Toxicology as a powerful anti-toxin. Allantoin has been proved to promote wound healing, speed up cell regeneration, and have skin-softening effects.

Modern medical research is proving to uphold many of the historical uses of plantain - especially as a wound healer, and as a treatment for lung conditions such as bronchitis or asthma. Medicinally, plantain is astringent, demulcent, emollient, cooling, vulnerably  expectorant, antimicrobial, antiviral, antitoxin, and diuretic. Plantain is approved by the German Commission E (a sort of German "FDA" that studies and regulates herbs and herbal uses) for internal use to ease coughs and mucous membrane irritation associated with upper respiratory tract infections as well as topical use for skin inflammations. Two Bulgarian clinical trials have suggested that plantain may be effective in the treatment of chronic bronchitis.

How much is usually taken? The German Commission E officially recommends using 1/4-1/2 teaspoon (1-3 grams) of the leaf daily in the form of tea made by steeping the herb in 1 cup (250 ml) of hot water for 10-15 minutes (making three cups (750 ml ) per day). The fresh leaves can be applied directly three or four times per day to minor injuries, dermatitis, and insect stings. Syrups or tinctures, approximately 1/2 teaspoon (2-3 ml) three times per day, can also be used, particularly to treat a cough. Finally, 1/2-1 1/4 teaspoons (2-6 grams) of the fresh plant can be juiced and taken in three evenly divided oral administrations throughout the day. Of course as with all herbal medicines, you are your own best doctor - listen to your body and pay attention to its interaction with the herb, and you will undoubtedly figure out your own best uses and dosages.

Plantain is not associated with any common side effects and is thought to be safe for children Plantain is classed as "able to be safely consumed when used appropriately" Some preliminary research does show, however, that some allergy sufferers may have a reaction to plantain pollen, so if you feel this may be a problem for you, you may want to only use the plantain leaves for your herbal preparations.

One of plantain's most common uses is as a poultice for stings, bites, scrapes and rashes. The simplest way to harness plantain's healing powers is to crush a few fresh leaves, and apply to the affected area. Replace fresh leaves as necessary. The fresh plantain "juice" takes the pain away and seems to work wonders at staunching blood flow and closing wound edges. It's also wonderfully refreshing and soothing to sunburn.

Plantain infusion (tea) can also be used as a soothing wash for sunburn, windburn, rashes, or wounds. To make a plantain infusion, simply add a small handful of fresh plantain leaves to a cup or two of water, and bring to a gentle boil. Turn off heat, and let steep, then strain out the leaves. The infusion is best when fresh, although it can be stored in the refrigerator for a few days.

One favourite way to use plantain is in a herbally infused oil. Gently fill a container with fresh plantain leaves that have been lightly bruised or crushed. (Dried plantain can be used - if you are using dried plant material, you only need to fill the jar one-half full). Cover the leaves with oil - any vegetable oil will do, cover the container, and let sit in the sun for a couple of weeks. The will turn a beautiful dark green colour. Strain out the leaves and you have a lovely herbal oil to use. It's wonderful to soften, soothe and heal any manner of skin conditions. We love to make a herbal salve from this oil - simply add 1-2 oz. melted beeswax to warmed infused oil. Stir over low heat until the beeswax and oil are uniformly combined, and then pour into clean jars or tubs.

Use plantain oil on babies and small children instead of lotions or Vaseline. Natural vegetable oil that has been infused with the gentle, healing essence of plantain is far healthier to put on a baby's delicate skin than chemical-laden lotions or petroleum by-products. She also recommends using whole, clean, gently crushed fresh plantain leaves directly on a baby's diaper rash as an overnight poultice. This will help heal common diaper rash, as well as a yeast-infection diaper rash. Of course a plantain oil or salve can also be an excellent cure for diaper rash or cradle cap.

Here's an excellent picture of a plantain,

with its seed spikes. 

©Al (Alex-Alexander) D. Girvan. All rights reserved.

Shepherd's-Purse

http://www.aragriculture.org/horticulture/ornamentals/weed_id/shepherds_purse.htm

Shepherds Purse (Capsella bursa-pastoris):

·        Is a non-native, imported annual plant, in the mustard family; which grows erect to from three to about thirty inches.

·        It has deeply divided rosette leaves and flattened triangular seed pods that can produce over 33,000 seeds per plant.

·        Shepherds purse has the reputation of being able to stop bleeding-both internally and externally.

It contains quantities of vitamins C and also K which are both useful for blood clotting. Although they should never be used without first consulting a qualified physician, contemporary herbalists often recommend dried shepherds purse internally for bloody urine, nosebleeds, bleeding after childbirth and diarrhoea . Externally it is used to treat wounds and haemorrhoids. More than 300 years ago Nicholas Culpepper wrote “Few plants possess greater virtues than this, and yet it is utterly disregarded”. Some authorities say no one is interested because this common weed is medically worthless. Other say it is just too common and the few real studies done to date have revealed intriguing possibilities both for treating bleeding and for inducing labour.

Although it was undoubtedly introduced into Canada and Newfoundland (not then part of Canada) long before, according to United States OF THE Americas fictionalization and occasional belief; shepherds purse may have been introduced into North America by the pilgrims, where, like the also intentionally introduced dandelion, it quickly became a weed. People with ulcers, colitis, Crohns disease, or bleeding disorders might try this herb after consultation with their doctor. To use shepherds purse externally on wounds of haemorrhoids, soak a clean  cloth in either a tincture or infusion and apply thoroughly to cleaned wound. 

©Al (Alex- Alexander) D. Girvan. All rights reserved

Baked Apple Berry, Cloud Berry, and Salmon Berry

Baked Apple Berry, Cloud Berry (Rubus Chamaemorus)- and Salmon Berry(Rubus spectilis): Although the two are often confused: 
Baked-apple-Cloud-berry is a low creeping, raspberry, with a sweet, golden-amber coloured berry; that some claim tastes like baked apple. It is found in peat bogs and muskeg; and grows 2-6 inches high. the flowers are white. Baked -Apple/ Cloud Berries have twice as much vitamin C by volume as an orange and were an important food to combat scurvy. Traditionally, these summer fruits were stored in seal pokes(containers made by cleaning, inflating, and drying a complete sealskin)wooden barrels, or underground caches in cold water or oil, with other berries; or with edible greens.

Photos of Baked Apple/Cloud Berry plants –

 flowering and berries

 IMAGES ARE LICENSED FOR USE THROUGH THE LINKS SHOWN BELOW EACH. 

http://en.wikipedia.org/wiki/File:Rubus_chamaemorus_LC0151.jpg

http://en.wikipedia.org/wiki/File:Cloudberry-cropped.jpg

 The final product as a tasteful berry (as you can see in the photo above).

The cloudberry plant (Rubus chamaemorus), or bakeapple as it is called some places, is slow growing sub-arctic specie that is a very important berry. In northern Norway. Cloudberries are mainly used as jam, with whipped cream, in cakes and some even make alcoholic drinks out of the berries.

Salmon Berry (Rubus spectilis):

http://en.wikipedia.org/wiki/File:Rubus_spectabilis_1564.JPG

http://en.wikipedia.org/wiki/File:Salmonberry.jpg
Is a much taller raspberry,with reddish flowers and fruit that varies from red to yellow. If the forager indeed knew the difference, it is claimed that unlike Baked Apple/Cloud Berries Salmonberry and shoots there of were almost always eaten fresh because they where so juicy that they did not preserve well The shoots are still peeled, and enjoyed raw,  steamed, or quickly scalded and wilted as  an early vegetable.. Like Blackberries, the Salmonberry is very invasive.. Salmon Berry, like all the Rubus group are highly edible and nutritious.

Blackberries and raspberries (Rubus spp.) can resemble poison ivy, with which they may share territory; however, blackberries and raspberries almost always have thorns on their stems, whereas poison ivy stems are smooth(Like Thimble Berry). Also, the three-leaflet pattern of some blackberry and raspberry leaves changes as the plant grows: Leaves produced later in the season have five leaflets rather than three. Blackberries and raspberries have many fine teeth along the leaf edge, the top surface of their leaves is very wrinkled where the veins are, and the bottom of the leaves is light minty-greenish white. Poison ivy is all green. The stem of poison ivy is brown and cylindrical, while blackberry and raspberry stems can be green, can be squared in cross-section, and can have prickles. Raspberries and blackberries are never truly vines; that is, they do not attach to trees to support their stems.

©Al (Alex-Alexander) D Girvan All rights Reserved.

            

           

           

           

              

    

           

        

           

            

         

            

            

CHOKE CHERRY Prunus virginiana-Warning, may be Poisonous

WARNING: Chokecherry is toxic to horses, Elk (moose), cattle, goats, deer, wapiti, and other animals with segmented stomachs (rumens), especially after the leaves have wilted (such as after a FROST or after branches have been broken) because wilting releases cyanide and also makes the plant sweet. Cyanide (used in gas chamber) is also more than just slightly toxic to humans.

Released unconditionally into public domain by copyright holder

Choke Cherry:So named because; when eaten, the choke cherry produces a choking sensation

• CHOKE CHERRY virginiana
  
  This image is in the Public Domain because it contains materials that originally came from an United States of the Americas Geological survey; made by an agency of the Department of Interior.
  
  
  Although as the above map of their natural range clearly shows; and because for many North American native tribes of the Northern Rockies, Northern Plains, and Boreal Forest Region of Canada and the United States of the Americas, choke cherries were the most important fruit in their diets; this has to be deemed extremely unlikely; 'Virginiana' supposedly refers to the area where Choke Cherries were first identified and described.
  
  
  UNIQUE FEATURES:
  The Choke Cherry is usually a shrub, sometimes a tree
  Choke Cherries sometimes have twisted or crooked trunk
  The Choke Cherry has a narrow, irregular crown
  LOCATION:
  The Choke Cherry is found in southern BC, east of the Coast and Cascade mountains and also grows in central and north eastern BC. It is mainly found at low to mid elevations, along watercourses, and at the edge of woodland thickets.
  
  
  Warning: Leaves were used in "KINNIKINNICK" the much fabled; and equally misunderstood; SMOKING MIXTURE; (Kinnikinnick is not CORRECTLY a plant. It is not/was not; nor did it comprise entirely of red osier dogwood or any other one plant) used by aboriginal tribes of North America. Which could be deadly Poison.
  
  
  SIZE:
  3 to 12 feet tall
  FRUIT:
  
  Round, shiny, black or crimson cherries
  1/2 inch in diameter
  Edible but somewhat bitter, popular with birds
  FLOWERS:
  Small, 5 petaled, white, with numerous clusters at the end of the twig (resembling a bottle brush)
  Blooms in May and June.
  LEAVES:
  Oval-shaped, pointed at tip and blunt base, broadest above the middle with sharply toothed edges. They are a thin, dull green with a hairy underside.
  BARK:
  Dark reddish-brown to greyish-brown, smooth bark that doesn't peel readily
  USES:
  Modern - cherries: beer, wine, juice, syrup, jelly
  Traditional - Perhaps one reason why their lives were generally so short; it is generally claimed that Chokecherries were among the most important and widely used berries by First Nations across Canada. In Alberta and British Columbia the fruits were apparently highly regarded, especially amongst Interior First Nations Peoples.
   They were collected after a frost (which, as already explained, makes them much sweeter) and were dried or cooked, often as an addition to First Nations Style Pemmican or stews. Large quantities were gathered, pulverized with rocks, formed into patties and dried for winter use  They were most commonly dried with the pits intact (a process that was thought to destroy the toxic hydrocyanic acid [most of which is actually found in the pits of the berries and fruit] and could also be stored when picked as branches for several months, if kept in a cool, dry place.
  

  
  The bark of chokecherry root was once made into concoction used to ward off or treat colds, fever, and stomach maladies; by native Canadians and other North Americans .  Incorrectly, known as Kinnikinnick, the inner bark of the chokecherry, like red osier dogwood, and/or alder, was used by Native Americans in their smoking mixtures (kinnikinnick was the name for these mixtures. Chokecherry is toxic to horses,Elk (moose), cattle, goats, deer,wapiti, and other animals with segmented stomachs (rumens), especially after the leaves have wilted (such as after a frost or after branches have been broken)off and stored, because wilting releases cyanide and also makes the plant sweet.
  
  Cyanide (used in gas chamber executions)CAN BE FATAL. Symptoms of a horse that has been poisoned include heavy breathing, agitation, and weakness. cherries: food (often dried); wood: handles; bark: tonic, shredded for decorating baskets and as a twine
  ©Al (Alex-Alexander) D. Girvan. All rights reserved.

Mossberry or Crowberry (Empetrum nigrum)

Also called: Moss Berry, Curlew Berry. 

Contrary to what has been published by UFA, better known as the UNIVERSITY of Fairbanks Alaska,United States of THE Americas, Crowberry or moss berry (Empetrum nigrum is NOT ALSO KNOWN AS BLACKBERRY AND ARE FOUND IN MANY LOCATIONS OTHER THAN ALASKA. CROWBERRY were, sometimes, called BLACKBEAR BERRIES.

Next to Blackberries, Blueberries, and Cranberries, Black-Crowberries are in fact one of the most abundant and edible wild fruits found in Canada and  were a vital addition to the diets of all northern peoples. Because they are devoid of natural acids, they can taste a little bland and so were often missed with blueberries  or fat (pemmican) or oil and in more modern times with sugar and or lemon. Their taste does seem to vary greatly with habitat—flavour of the berries has been described as ranging from bland, to tasting like turpentine and even “MOST DELICIOUS”. Like many berries, their flavour peaks after first frost.

The fruit is high in vitamin C, about twice that of blueberries, and is also an antioxidant

Their high water content was a blessing to hunters and many others seeking to quench their thirsts in seemingly waterless country.

For other shrubs of the same name, see Bearberry.

"What Are You Talking About?" Do You Really Have Any Idea? At all?

the above image/work has been released unconditionally into the public domain, it may be used for any desired purpose, on a world wide basis.

Crowberry (Empetrum) is a small genus of dwarf evergreen shrubs that bear edible fruit. They are commonly found in the northern hemisphere, from temperate to subarctic climates, and also in the Southern Andes of South America and on the South Atlantic islands of South Georgia, the Falklands and Tristan da Cunha. The typical habitat is on moorlands, tundra and muskeg, but also in spruce forests. They are also found abundantly on the dune slacks and sand dunes of the Danish Island of Fanø as well as all over Iceland.

Species of crowberry include: E. nigrum (Crowberry), E. eamesii (Rockberry), E.rubrum and E. hermaphroditum.

 All are evergreen mat forming shrubs, with small, light green needle-like leaves long. The flowers are small, pinkish or purplish. and plain looking. The fruit is a fairly dry yet still juicy with 6-9 hard seeds inside; they grow on a trailing evergreen shrub in cold, sandy, rocky places. black berry, smaller than the alpine bearberry, but with somewhat better flavour, and looks similar to a blueberry. After the first frost, the berries become sweeter; before it they must be mixed with blueberries and made into pie or preserves.

In Arctic and subarctic areas, Crowberry has been a vital addition to the diet of the Inuit and the Sami. After waning popularity, the crowberry is regaining its reputation as an edible berry. It provides a steady crop and the gathering is relatively easy. The high concentration of anthocyanin pigment can be used as a natural food dye. The Dena'ina (Tanaina) harvest it for food, sometimes storing in quantity for winter, and like it mixed with lard or oil. They keep well in a cool place without any special preparation.

Edibility: Highly edible
Season: Fruits ripen July to November.

The berries are usually collected in the fall of the year but if not picked they may persist on the plant and can be picked in the spring. The Inuit and Native Americans mix them with other berries, especially the blueberry. Cooking enhances the flavour. They make good pie and jelly.

How to clean and Store:

To clean crow or mossberries, spread a clean, dry towel over a slanted  slightly slanted surface(one end a few inches above the other). Gently roll the berries down the towel; most of the debris and leaves will cling to the towel.

How to Freeze

Arrange dry, fresh crow (mossberries in one layer on a cookie sheet and place the cookie sheet on the freezer. When frozen, place in vacuum sealed bags; properly frozen, crowberries will last several years.

How to Extract Juice:

• Combine 8 cups of crowberries and 1 cup of water.
• Crush berries
• Bring just to boil and simmer 10 minutes.
• Strain through a jelly bag old pillowcase  or several layers of cheese cloth in a  colander.
• Let the juice drip into a bowl.
• For clear juice, do not twist or press the bag or cheese cloth.For long term storage the juice should be canned or frozen.

The leaves and stems are used in Dena'ina medicine for diarrhea and stomach problems; they are boiled or soaked in hot water, and the strained liquid drunk. Some claim the berry juice is good for kidney trouble.   

©Al (Alex-Alexander)D Girvan. All rights reserved

Silverberry-Wolf-Willow (Elaeagnus commutata)-

Edible: Not traditionally considered palatable.

Silverberry-Wolf-willow(Elaeagnus commutata) , is a species native to western and boreal North America, British Columbia, east to Quebec, south to Utah, and across the upper Midwestern United States. It typically grows on dry to moist sandy and gravel soils in steppes, meadows or woodland edges.

   

 Berries are silver-coloured, dry and mealy, with a stone inside.

They grow on a bush, 4-12 feet high, with dark, greyish red branches and silvery scruffy leaves. The flowers are silvery outside and yellowish inside.

The berries are very dry and astringent but, some northern peoples gathered them for food. Most groups considered the mealy berries as strictly famine/survival food. and did not ingest them on a regular basis When they were eaten they were consumed raw, or cooked in soup. They might also be cooked with blood or mixed with animal fat pemican style.Despite not being very palatable rawthey reportedly make good jams and jellies so in modern day  are gaining popularity as an organic health food.

Nettles

There are several species of nettles.  While many of you will find this surprising, they are highly edible and very nutritious. Nettles are an early season vegetable PLEASE NOTE that Stinging Nettle is considered by some to be an invasive alien plant.  There are several varieties, hard to tell apart. Some are alien to North America, and some are considered native. Sometimes nettles grow near catnip, another similar-looking plant. Mints, of course, have no stinging hairs, and catnip is fragrant. Catnip and nettles are an excellent combination for herb tea. Collect nettle leaves before they flower in spring. They may be bad for the kidneys after they flower. New nettles come up in the fall, and you can pick them before they're killed by frost. People have been using nettles for food, medicine, fiber, and dyes since the Bronze Age. Collect them using work gloves, and wear a long-sleeved shirt. If you happen upon nettles when you have no gloves, put your hand inside a bag. The young leaves are the best part of the plant. They come off most easily if you strip them counter-intuitively, from the top down Preparation: Boil or steam the younger plants like any fresh vegetable. Boiling/steaming gets rid of the "sting".

Stinging nettle has been used by many cultures as an herbal medicine. Because they are rich in calcium and iron, nettle is often used to make soups. I have included another recipe at the bottom of the page.

Stinging Nettle (Urtica dioica)

The above image is in the public domain, because its copyright has expired. This applies to Australia, Canada, The European Union, the United States of The Americas, and all countries with a copyright term of life of the author plus seventy years.

Above a typical Stinging Nettle plant. You can eat the stem as well as the leaves of this young plant. Note the fine hairs along the stem.  These are what sting when you touch them. Slender Nettle (Urtica gacillis) is similar to stinging nettle, with sparse stinging hairs and slender opposite leaves opposite leaves. Swamp Hedge-nettle-Marsh Woundwort (Stachys palustris) Best when collected in autumn, rhizome is edible raw. Roots can be dried and ground to make flour. Young shouts can be cooked but are foul smelling. Flowers are edible Seeds are edible. grows in moist plains and foothill regions. Wood Nettle (Laportea canadensis) has fewer stinging hairs and they don't seem to be as virulent as those of stinging nettle.. The leaves are alternate rather than opposite, also, they are larger and wider, with more rounded bases than the ones stinging nettles have. False Nettle (Boehmeria cylindrica) This plant is easily confused with Stinging Nettle. However,  it doesn't have any stinging hairs along its stem and the flowers of False Nettle are different. They are in tight clumps, instead of loosely spread out along arching thin stems like stinging nettle  Horse Balm (Collinsonia canadensis) This plant is most often misidentified as Wood Nettle. The main differences are that Horse Balm has no stinging hairs,  and the flowers are all above the top leaves,  and are very different from those of Wood Nettle. Nettles, With Sorrel and Lemon Serves 2 to 4 Ingredients ¼ lb fresh stinging nettles 8 ounces pasta ½ cup extra virgin olive oil ¼ lb fresh ricotta cheese 1 lemon for zest and juice 1 Tbsp. fresh mint, minced 1 Tbsp. fresh parley, minced 1Tbsp. fresh chives, diced Salt and pepper, to taste 1 small handful of fresh sorrel leaves, washed and torn into bite sized pieces ½ cup toasted walnuts How to Make at Home Bring two large pots of salted water to a boil. One will be for the pasta and the other for the nettles. When the water comes to a boil in one of the pots, “carefully” add the nettles and give them a stir. Cook for 5 minutes and transfer them to a colander with a slotted spoon. You want to leave any dirt or grit in the cooking water. Let the nettle drain. Add the pasta to the other pot of clean water and cook until al dente. While the pasta is cooking, press most of the water out of the nettles, transfer them to a food processor and puree. Drizzle in the olive oil and process until completely smooth. Add the ricotta, lemon zest and juice and herbs. Pulse the processor to blend all the ingredients. Season with salt and pepper. Remove a cup of the water the pasta is cooking in and reserve. Drain the pasta and then return it to the pot. Toss in the nettle ricotta cheese mixture and stir to combine. Add the fresh sorrel and a little of the reserved pasta water to create the desired consistency of the sauce. Stir in the walnuts and serve. ©Al (Alex-Alexander) D Girvan. All rights reserved