Taking the Sting out of Nettles
“Out of this nettle, danger, we pluck this flower, safety.”
--William Shakespeare, Henry IV, part 1.
I was taken foraging on my first full day in Alaska. Looking back now, it seems obvious and f...
Gomashio (sometimes spelled gomasio) has always been one of my favorite seasonings. It’s a Japanese spice blend made with sesame seeds “goma” and salt “shio.” It’s often made with seaweed, and this version takes advantage of the fact that when dried, nettles have a subtle “seaweedy-ness.”
Ingredients
- 1 cup hulled sesame seeds
- 1 loose handful dried nettle leaves
- 3 1/2 teaspoons sea salt
Instructions
Toast the sesame seeds for 2-3 minutes in a dry pan on the stove top until they start to turn golden and smell fragrant. Allow to cool.
In food processor, mix toasted sesame seeds, nettle leaves, and sea salt.
Blend until nettle leaves are crumbled. Store in an airtight container, and freeze what you won’t use up quickly.
You can sprinkle gomashio on just about anything. I love it in stir fry, on rice, and especially on wild Alaska salmon.
First published in the Spring 2017 issue of Edible Alaska.
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