dried vs fresh stinging nettle
Hello all,
I have a Bulgarian recipe (from Traditional Bulgarian Cooking by Atanas
Slavov)that calls for 2 lb of fresh stinging nettle. At a specialty
store I managed to buy a bag of dried nettle. I'm guessing that I can
substitute the dried nettle, but I don't know how much I would have to
use. Any ideas out there? Or do you think I should go pick my own fresh
nettles?
Dale Gerdemann
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