A.L.L. Student Steward’s Stinging Nettle N’ Sour Cream Dip

OMI/Excelsior Branch Living Library & Think Park’s February Meal of the Month is a Stinging Nettle N’ Sour Cream Dip.

Stinging Nettles provided our first step into identifying and creating California native plant cuisine. It’s bark is well worth it’s bite, as the leaves and stems of this plant carry high amounts of Vitamin A and C.  But beware ! 

When fresh, the plant has tiny hairs that carry a stinging agent. Once cooked however, the toxins break down, and the plant turns from a porcupine into a delicious spinach substitute.

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Please wear gloves while harvesting, as otherwise, you will sting yourself, and you will enjoy your dish much more in the end, without stinging fingers !


1 bowl of freshly harvested nettle leaves (with stems if you choose)

16 oz. lite sour cream, non-fat or regular yogurt, or cottage cheese

1 cup fresh onion and garlic greens (or minced bulbs)

1 tsp. paprika

Salt, pepper, and spices of your choice to taste

Fresh vegetables, bread, or chips to dip!


Use gloves to harvest fresh Stinging Nettle leaves from stalks. Steam or boil leaves in water for 3-5 minutes to break down the leaves’ stinging abilities. Drain well.

In a bowl, mix together the Sour Cream (or substitute), paprika, salt, pepper, and any other spices. Once spices are mixed in, add onion greens, garlic greens, and steamed nettle. Mix all ingredients and chill.

Dip, dab, and enjoy! 


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