Wholesale Nettles

Nettle’s Heritage

Nettles have been part of European food culture forever – there’s evidence we’ve been eating them since the Bronze Age! The humble stinging nettle (also known as Urtica dioica) has a fascinating history beyond just food too. Our ancestors used them for everything from medicine to making fabric, and even brewing beer.

Anyone who grew up in the British countryside knows the sting all too well, but that same plant has kept generations fed during lean spring months when not much else was growing. Older generations swore by nettle soup every April, believing it was the best way to “clear out the cobwebs of winter.”

The nettles we’re getting in now are picked from carefully managed woodland spots. They’re all young plants – we never take them once they’ve flowered, as the flavour goes a bit dodgy after that.

Nettle Nutritional Profile

The humble green leaves are packed with nutritious elements. They have more iron than spinach and also excel in vitamins A and C. Additionally, nettles provide remarkable amounts of calcium, potassium, and magnesium. Silica is another compound that makes them more interesting. That is why it is often used by traditional herbalists specialised in hair and skin health. The deep green colour is not only appealing, as it indicates a lot of chlorophyll, which is another great compound. Nowadays, chefs include these aspects in their menus to offer nourishment and delight in one dish.

Chef’s Corner

As a chef dealing with nettles, the first step is always the most obvious one: handling the sting. The way to do so is rather simple, as all it takes is a 30-second blanch in boiling water. After that, they can be handled and eaten with complete ease.

After domestication, the nettles become far more useful as ingredients than one would expect. Its taste is like that of spinach but nuanced and more complex as it possesses a subtle mineral undertone that adds to its flavours. They also add a strong green tint to the dish that instantly gives away the fact that spring has finally sprung.

Nettles are excellent in so many dishes. They make gorgeous soups and are fantastic in the dough for pasta. Added as a side dish, they can be braised or steeped into cream for use in sauces.

Complementary Ingredients

Our seasonal nettles range pairs very well with many other ingredients. They go perfectly with butter or cream. There is something about dairy that brings out the best in them. Spring lamb and nettles go well together on the plate. They come into season with wild garlic, and the two ingredients work well together.

For easy recipes, use nettles with new potatoes in soups or in egg dishes like omelettes and frittatas. They add a bright colour and unique flavour to even the most plain of dishes.

Let us know if you need tips for maximising the use of complimenting ingredients for nettles when creating a seasonal order.

Wholesale Nettles from Rushton’s

We are especially happy with the quality of nettles we are receiving this spring. They are gathered by skilled foragers who have an eye for flavour, they’ll be wonderfully fresh when they arrive with you.

Since nettles are wild-harvested, availability can fluctuate with weather conditions. If you’re planning to feature them regularly, it’s worth letting us know so we can prioritise your order and ensure we can meet your needs.

Browse our fresh produce wholesale collection to discover what else is at its seasonal best right now.

Contact us to check availability or place an order. With our six-day delivery schedule across London, we can have these wonderful wild greens in your kitchen promptly.