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Nettle spread

Nettle spread


100g butter

some olive oil

1 teaspoon salt

1 clove of garlic

1/2 lemon

150 g of young shoot tips of nettle




The butter is slightly melted in a pot, then removed from the heat and mixed in a bowl with a little olive oil. The garlic clove is then peeled, half the lemon is juiced and the tips of the nettle shoots are chopped very finely. The lightly pressed garlic clove is now added to the bowl with the salt, the juice of the lemon and the chopped shoot tips. Stir everything well until the butter has cooled completely.


Store in the refrigerator and process quickly. The spread tastes best on fresh bread, decorated with flowers such as borage, daisies, dead nettle or violets. The butter also tastes delicious on toasted white bread.

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