It’s Spring... And... Nettles!

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Here in Melbourne, spring is most definitely here, with trees in blossom, and the garden becoming quite significantly greener (and longer) with all this rain and intermittent sunshine.

In Taoist belief, this is the time when the Wood-phase energy is strongest - an immense bursting energy is required to push out of the seed-slumber of winter and push through out into the sunshine.

So too in our bodies; the Wood-phase (can be at any time of year, this is describing a physiological process) is about the free-flow of Qì through our bodies. The preceding Water-phase is about conservation of energy, and in the 5-Elements correspondence system, Water nourishes and feeds Wood. Depending on how well we conserved our energies over the winter months will determine how much energy there is to circulate in spring.

Other than all the blossoms on the fruit trees, the other way I know that spring is here energetically is when I see nettles!

Yes, those stinging little weeds that are now prevalent everywhere are the archetypal emblem of the Wood energy. Their uses in traditional Western-European herbalism is well documented, and is known to act somewhat as a diuretic (allowing the free-flow through the urinary tract), and also works to clean out the pathways of the liver. Because of their sting, they were often used brushed over the affected foot when people suffered from gout, the stinging sensation is said to help the body reactivate localised circulation.

So we decided to make a nettle & parsley soup (the other abundant herb). Light, tasty, and packed full of goodness, it is very easy to make. Be warned however: you really do need to don a good pair of gloves, roll the sleeves down and pull up the socks when picking nettles.... their stingers pack a punch!

But don't worry, once immersed in boiling water, the stingers are no longer a threat. A great alternative to spinach!

Nettle & Parsley Soup

• Nettles (50-70%)
• Parsley (30-50%)
• 1x Leek, chopped (green and white part)
• 1x Onion, chopped
• 2 cloves garlic, chopped
• 1-2 Potatoes, chopped (the amount can vary, I put it in to act as a thickener...)
• 1-2 sticks Celery, chopped
• 1.5 Lt Chicken stock

The amount of nettle/parsley is completely up to you. I don't imagine you can buy nettle anywhere (at least, not in Melbourne), so it all depends on how much you can gather in your foraging adventure. The soup we made was basically 50-50 nettle/parsley, and I thought the parsley flavour was a bit dominant. Your greens should be washed and rinsed. The only part you need is the leaf of both, so pick them off their stalks.

In your pot, melt either some organic dairy butter or some coconut butter (which is better for some) and soften the onions, leek, garlic, and potato. After about 10 minutes, add your stock. Again, the amount you will need will vary depending on how much greens you have, and how thick you want it to be. Start with 1Lt, and see how you go. Put the lid on your pot and allow to boil until the potato is soft.

Add your greens - again, be careful of the nettles stinging you. Give it a good stir and continue to boil for a while. You'll notice that once they hit the boiling broth, they pretty much lose their bulk - this is when you can judge whether you need to add more liquid or not.

After a short while, blend your soup (I have a hand blender, very useful for this sort of thing!) to a thick creamy green mixture. The potato will blend now, and provide somewhat of a thickener.

Season according to taste. Serve with a dollop of either sour cream or yoghurt... or just straight like that!

In 5-Elements theory, Metal is able to counteract and contain the expansive Wood energy, which is why I have chosen to add some 'white foods' and pungent flavours into the soup (the potato, garlic, onion, and the white part of the leek).

However, feel free to experiment. Nettles are packed full of Vitamin-C, and can be used as an alternative to spinach. You could even mix it up with some warrigal greens, or maybe some chives.

Bon appetit!