I love the smell of nettles in the morning.
They smell of spring to me. I tried to think, yesterday, while playing in the field and kitchen, how to describe their scent. Are they lemony? Peppery? Soapy? None of these will do. They just smell, gloriously, like nettles.
Most of us, most of the time perhaps do not get so close to a nettle patch to catch their heady scent. But if, as I did, you go out with a pair of rubber gloves, nice and early while the sun is just beginning to drive off the dew, you can pick a bagful without getting stung and get a good whiff while you are picking.
Then back to the kitchen and a sinkful of scented green leaves (rubber gloves still on); blanch them and squeeze out the water (rubber gloves off at last), mix with cooked potatoes, semolina, flour and egg. This is the dough for potato and nettle gnocchi, which we ate in the evening with sage butter. I have made nettle pasta (brighter green than spinach pasta) before but it was my first time of making these delicious little dumplings.
Oh, and those nettles are very nutritious, and free, and you can make all sorts of things out of them. All very worthy, but I was just having fun.
Note:After reading the first version of this post, my friend pointed out (see comments below) that the nettles in the picture with the fetching white flowers are dead nettles, which look very similar to stinging nettles and grow in the same places but are unrelated and do not sting.
So I went back to the nettle patch for another look and indeed there is a fine mix of both urtica dioica (with stings) and lamium album (without). Luckily both are edible as I suspect both went into my cooking!