Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One of the earliest foraged foods of spring, stinging nettles require a little special handling (they're called stinging nettles for a reason, after all), but once their formic acid-laden hairs have been tamed, nettles are quite delicious.