ingredient
Urtiga
By Silva E. Olhão
A wild plant used in traditional Portuguese cooking for soups, infusions, and artisanal cheese production.
The nettle, despite its stinging reputation, is a valued ingredient in rural Portuguese gastronomy. Rich in iron and vitamins, it was consumed in soups and caldos verdes as a nutritious alternative in times of scarcity.
In artisanal cheese production, nettle serves as a natural coagulant. Contemporary Portuguese cuisine has rediscovered the nettle, incorporating it into risottos, fresh pastas, and even gelatos.