Pick a colander full of nettle tops—this will be about 3½ ounces. Rinse them if they need it. Cook for a few minutes in a little boiling water, just until they look soft. Strain off the brownish cooking water to use in something else (add to soups and stews for extra nutrition). Rinse the nettles with cool water to stop the cooking, then gently squeeze out the excess water. Put it in a blender with ½ cup water, then whiz it all up until smooth.

This purée can be frozen for later use. Freeze it all together or use an ice cube tray for small amounts that can then be added to soups, sauces, or other dishes.

A cube or two blended with a banana, the flesh of an orange, and apple juice makes a tasty superfood smoothie that will kick-start your day.

Recipe provided by THE FORAGER’S COOKBOOK: Identify & Prepare Edible Weeds & Wild Plants