Showcased a few months ago in our Nettle Gimlet recipe, it is perhaps amongst the most under-utilised plants native to the UK and Europe.
Easily available either fresh, or pre-made as a cordial. In cooking, when the plant is soaked in water or boiled the stinging element is removed meaning they can be eaten and handled raw.
When cooked the flavour resembles that of spinach, however when raw, as they are often used in cocktails, the flavour is light and grassy. It works well with more herbacious spirits and citrus flavour.