The Wisconsin Herbalist

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Russ’ Nettle Soup


3 tablespoons butter
3 tablespoons olive oil
1 large onion chopped
½ cup uncooked rice (wild rice is great but any rice will do)
Several large handfuls stinging nettle tops

3-4 cloves chopped garlic
8 cups chicken broth
1 teaspoon kosher salt, or to taste

Mixed vegetables, or corn or whatever veggie you like that day
½ teaspoon freshly ground black pepper, or to taste
Potatoes and/or leeks can also be added


Carefully pick nettles – gloves are recommended. Take only the top 4-6 inches of a less than 12” new unblemished plants in the spring. Remove the leaves. You may need to rinse and pat them dry. 

Start cooking your rice.

In a separate large soup pan melt the butter, add the onion and garlic and simmer until translucent.             

Add the chicken broth and onion and garlic mixture and nettles leaves in the soup pan and bring to a full boil. Simmer for about 20 minutes. At this point we use an immersion blender and blend until smooth.

Add the vegetables, rice and salt and pepper (and any other herbs you like) and simmer a few more minutes.


You can harvest the nettle until it flowers or goes to seed.

This recipe also works for dried nettle, just use an immersion blender after you have soaked it in water first.  So, go harvest your nettle while you still can.  Wear gloves!

The Wisconsin Herbalist – Post Office Box 277 – Seymour, WI 54165
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