Beat Spring fatigue with a bowl of Green Soup. A post by my friend Leslie @Lunarlesile reminded me of gathering some young Stinging Nettle as a base for this ever changing, nourishing green goodness.

• I started with some onions, of course, sauteed in butter.
  
• I added some first-of-the- season Asparagus, along with Garlic Mustard,
  
• Thickened with a few potatoes.
  

Served with a dollop of Kerrygold, or even better, a spoonful of ghee ( from my dear friend Joannie) and you’re taken care of.
Nettle is a must have on this homestead: it’s part of almost all daily infusions; I’d rather drink my vitamins and minerals than pop a fancy multivitamin.
Nettle is rich in Iron, Calcium, Silicon (hair and nails), Chlorophyll, Vitamin C and A. Nettle was once extensively grown for its fiber which is similar to that of Hem or Flax. (Practical Herbalism). And guess what: you can even make beer out it!
Even my chickens get some powdered Nettle in the winter to make of for the lack of summer greens. My adolescent seedlings and grown plants also benefit from a dose of Nettle infusion.


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