With a bad reputation as a common weed, dead nettle (Lamium purpureum) is a greatly underrated wild edible. Moreover, its creepy name often puts people off. But actually, the “dead” part of its name actually refers to the fact that this plant doesn’t sting like its cousin, the stinging nettle.
Dead nettle is a herbaceous flowering plant that’s native to Europe and Asia. But, they’re also common throughout North America, growing in planting beds as a weed. This plant is easily recognizable from their green, hairy leaves with purple tops and pink flowers. Despite its humble appearance, dead nettle is actually a valuable edible and medicinal plant.
Young plants have edible tops and leaves, used in salads or in stir-fry as a spring vegetable.If finely chopped it can also be used in sauces.
Despite belonging to the mint family, these leaves taste nothing like mint. Instead, they have a mildly sweet taste. Young dead nettle leaves are amazing when eaten fresh. They can be a fantastic addition to your salad. They’re also a great substitute for the more common greens, like spinach, kale, and lettuce, in wraps and sandwiches. You can also blend them with other greens and some lemon juice to make a delicious green smoothie.
Alternatively, these leaves can also be cooked as a potherb. Much like any other greens, these leaves will taste great stir-fried, blanched, and roasted. They will also be a fantastic addition to soups and stews. If you want something different, try dipping them in tempura batter and deep fry them for a delicious and crunchy snack. Lastly, you can also steep these leaves to make a healthy herbal tea.
Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France. He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.
Nectarines, like peaches, originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They were grown in Great Britain in the late 16th or early 17th centuries and introduced to America by the Spanish.
Contrary to popular belief, they are not a cross between a Peach and a Plum. Nectarines are very closely related to peaches and in fact, only differ by the gene that creates the “fuzz” on the outside of a peach. By allowing firm nectarines to sit at room temperature until soft to the touch, they will become increasingly juicy and sweet.
Origin: Spain or France Packaging: Paper bag Storage: Store at room temperature for up to one week after ripening. Most stone fruit may be refrigerated to stop the ripening process. Usage: Besides cobblers, pies and tarts, the texture of nectarines also makes them ideal for sautéing and grilling. Try them on the BBQ with your favorite sauce for a mouth watering surprise.
Saturn peaches are flatter than fruit of more popular peach varieties. Their skin is yellow and red, and they are less fuzzy than many other peaches. The inside of the Saturn peach is pale yellow to white in appearance. They are harvested in late spring through the end of summer.Saturn peaches are usually sweeter than other peaches, but still have a recognisable peach taste. They are said to be more complex-tasting and flavorful, often described as possessing undertones of almond.[
Origin: Spain Packaging: kraft paper Storage: Donut peaches purchased hard-ripe will ripen if you leave them out on the counter, un-refrigerated, for two or three days. Put them in a brown paper bag to hasten the process. Don’t refrigerate though until they’re fully ripe, and then don’t keep them in the refrigerator for more than a day or two. Usage: eat them straight away or cook them to create delicious recipes
Bouquet garni, which is French for “garnished bouquet,” is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables. It traditionally comprises a few sprigs of thyme, rosemary and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving. Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor, texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when left to cook for a long time, and dry herbs are not the most attractive when floating at the top of a finished dish. Bundling up the herbs—whether dried or fresh—also makes for easy removal.
