GILO nature. Recipe with wild plant: biscuits or biscuits with nettle

Nettle is a false enemy.
Nettle is a false enemy. (©AdobeStock – montypeter)

Stinging, invasive, unattractive…nettles have a bad reputation. Must say she hides her assets well…

Corentin Sauvaget, nature animator, reveals for GILO the properties of this wild plant in the kitchen.

We offer a recipe to make in spring with nettle shoots, when they are tender and rich in vitamins.


  • On each nettle plant, it is advisable to pick the top four leaves with gloves. Raw and cut, nettles cannot be stored, so they must be cooked immediately after harvesting.
  • Mix eggs and sugar
  • In another container, mix flour and baking powder
  • Add the melted butter to the bowl with the eggs and sugar, then the flour and baking powder (and chocolate chips).
  • Mix everything well before stirring the nettle
  • Grease a baking sheet with butter or cover it with a silicone sheet or a baking sheet
  • Make several small mounds of the mixture and place in the oven
  • Cook for 8 to 10 minutes at 180°C (thermostat 6). They should be removed as soon as the contours begin to turn brown.
And have you tried nettle cakes?
And have you tried nettle cakes? (©AdobeStock – bilderhexchen)

And of course, after cooking, the nettle no longer sneers.

Enjoy your lunch!

With GILO, relax yourself in nature!

GILO, a meeting place for nature lovers, is a special four-page booklet published once a month, on the first Thursday of every month, in the newsprint editions. Republican 47 and Republican 33 (or in the digital edition here:

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