I really like this post about stinging nettles. I like stinging nettles, I don’t even mind being stung by them, especially because—like Lynn—I think they are delicious. But what I like most about this post is Lynn’s meditation on the wildness of nature versus the planned beauty of a garden. What she says is smart, and I think it’s one of the reasons working at the Garden resonates so strongly with me; you get both here. There’s the incredible planned beauty of the Peggy Rockefeller Rose Garden, and when that’s too much, there’s the sublime natural beauty of the Forest, the largest remnant of the primeval woods that once covered all of New York City. Oh, and there are nettles, too, but I can’t tell you where! ~AR
The Kitchn has a series of really great recipes that harness some of the more overlooked vegetables of spring.
First, radishes. But not the fleshy roots. Nope, they’re talking about radish greens which are peppery and delicious and meltingly tender once cooked, despite their prickly visage when fresh.
Stinging nettles can literally be a pain to pick, but they’re really tasty. Learn more about this misunderstood spring perennial, and how to cook it with these eight great recipes.
Elderflowers are lovely and delicious. Indulge in a centuries-old tradition and make your own elderflower cordial and then use it in a wide assortment of recipes that go beyond the standard beverage.
The delicious French dessert clafouti is generally associated with summer and sour cherries, but why not indulge in a springtime version with another tart treat; rhubarb?