Stinging nettle (Urtica dioica) is a foraging favourite, so it doesn’t need much of an introduction. I probably don’t need to tell you that it has been a beloved spring tonic since time immemorial, or that many consider it the most nutritious of all wild plants, jam packed with vitamins, minerals, even protein. But aside from its nutritional and medicinal properties, it’s tasty versatility in any number of dishes probably has a lot to do with its popularity.
So a few days ago when I received a lovely big bag of just picked baby nettles as a gift – I wanted to make something highlighting their enlivening freshness. I decided to go with rice balls because they’re easy, and while they’re still substantial and carby, they are a definite move toward the lighter dishes of spring.