Baby leaves
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Nettle
Young nettle, herbaceous and deep, in soup, pesto or risotto.
Young nettle leaves offer a herbaceous, deep flavour, between spinach and cucumber, with a mineral note. They are blanched before use, which neutralises their stinging hairs. They are used in soup, pesto, stuffing or risotto, for seasonal, foraged cooking.
- Origin
France- Availability
- Peak season: April → November
- Precision
- "wooden"
- Flavour
- Herbaceous, mineral, spinach note
In the kitchen
- In a velouté with potato
- As a pesto for fresh pasta
- In a risotto or a stuffing
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| France |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Wooden, 1 kgFrance
