We had pretty good rainfall in December, and early January had some nice wet stretches. Seedlings are popping up everywhere.

After a long dry Mediterranean summer it’s easy to get lulled into not checking the garden frequently for weeds. But once the rains begin things start to sprout. Every gardener probably has a few a few patches like this where things got a little out of control.

And then there’s this pot full of tiny scarlet pimpernel seedlings, so thick and verdant it almost looks intentional.

One of the more unpleasant weeding jobs was this patch of Burning Nettle, Urtica urens. There are a couple of native California Stinging Nettles, subspecies of U. dioica, but the one in my garden is an introduced weed of “moist disturbed places,” according to some references. This spot in the garden where it comes up every year is definitely disturbed, but it’s only moist when it’s watered by the rains.

This one’s edible, as is the California native. And if you’re willing to gear up in the kitchen with thick latex gloves, you can cook with it. Try to catch the plants when they’re young, even earlier than the ones in this shopping bag if you can get them. As you pull and prepare them pay special attention to unprotected forearms. Save “Feel the burn” for your next trip to the weight room.

This, my concoction–fairly unseasoned so as to serve as an introduction to fairly pure nettle flavor–wasn’t exactly one for the recipe blogs. It was like eating the color green from a tube of paints made from pure chlorophyll. Actually, before I cooked with it, I was worrying a little bit because so many of the discussions of nettle start with a long essay on its nutritional benefits. Okay, it’s good for you, but how does it taste?

But later John made up another pasta that was pretty tasty, and then followed it up with a richly-flavored variant of the many nettle soup recipes that are out on the web. Nettle has been redeemed. Good for you–but also delicious!