Purple Dead Nettle Butter
- jessgera
- May 5
- 2 min read
There is a common "weed" that pops up in your backyard at the end of winter, it has purple flowers, triangle (or heart-like) shaped leaves, and leaves that descend from small to large down the stem. If you're looking to get a hand in learning how to identify medicinal plants and use them in your kitchen, backyard "weeds" are a good way to start! I find it fascinating that plants in our backyards that we consider to be a nuisance (well, because they pop up where we don't want them too) can actually help our bodies and create some new flavors in our kitchens!
I am learning with you and usually triple-check
my sources to ensure any plant is safe to eat!
I developed this recipe just for fun, and it added a fresh, earthy taste to steak. I believe it would also taste great on mushrooms!
Ingredients:
1/2 stick softened salted butter
1/2 teaspoon garlic powder
1 teaspoon maple syrup
5 purple dead nettles
Wash purple dead nettles, pat dry and then finely chop whole picked plant (stem, leaves and flowers, yes) into small pieces.
Add softened butter, garlic powder, maple syrup and finely chopped purple dead nettle into a bowl. Use a fork to mash ingredients together until evenly mixed in.
If you're not feeling like doing extra work today, go ahead and just throw it into the fridge to sit for a minimum of 30 min-1 hour before putting on top of meat or veggies.
If you're feeling fancy, grab some parchment paper, about a 5x5 square, spoon the butter into the center and roll it up like a purple dead nettle butter tootsie roll. Place in the fridge for 30 min-1 hour and slice your fancy shaped butter into circle pieces onto meat or veggies!
Great job harvesting something from your backyard and turning it into something tasty! (or you found out it wasn't to your liking and now you know, and good job anyways! haha!)
Finely chopped. 
Mash. 
I was feeling fancy that day. 
yum!
