A perfect snack when harvesting these nutrition-packed leaves that grow at the edge of the forest. Be sure to wear gloves (dish washing gloves work best!) when harvesting the leaves.
Preheat oven to 325° F. Line a large cookie sheet with parchment paper. Boil a large pot of water. In a separate bowl, fill with ice water and place beside the boiled water.
With gloves on, rinse leaves in a colander.
Plunge a handful of leaves in boiling water for 30 seconds. Remove leaves with a slotted spoon and place immediately in ice water for 2 minutes.
Spin cooled leaves in a salad spinner to remove excess water.
Place spun leaves on parchment paper, making sure not to overlap. This is a bit tedious as the leaves are delicate.
Spray with olive oil and bake for a 3 minutes, or until leaves are crisp.
Mix Sencha or Matcha with sea salt and sprinkle over baked leaves.
Keyword Edible Green Sencha, Matcha, Stinging Nettle