a kayak - Wavelength Paddling Magazine

Paddle Meals
by Hilary Masson
Recipes with a sting
Natural plants can
add flare to your
cooking, with a
surprising option
being a good-old
patch of nettles
ONE MEMORABLE
springtime kayak trip I
discovered some good
stinging nettle habitat in and around
the Flat Top Islands south of
Gabriola Island. My good friend is
an endangered species biologist, and
we set off in our kayaks to explore
around the Gulf Islands looking for
great blue heron nests. Paddling to a
known heron rookery we got out of
our boats for a closer look with the
spotting scope in order to count the
number of fluffy squawking chicks.
Herons typically nest inland from their
shoreline feeding habitat in large Douglas fir
or broadleaf maple trees, seeking protection
from their main predator, bald eagles. Upon
nearing a big fir tree we found a phenomenal
patch of nettle thriving on nitrogen-enriched
soil from the heron poop. This meant that
we couldn’t approach too close to the nests
in fear of being stung by the big patch of
nettle. Most of the nest sites we visited
around the Gulf Islands had similar patches
of nettle growing underneath the large trees.
Great protection!
The spring is an ideal time to not only
get out on the water to enjoy the wildlife
but also to harvest edible plants. When
paddling this spring, try collecting some
native plants to add local flair to your
camp cooking. This is the best season
for collecting many edible plants such as
dandelion, fiddleheads and nettle. These
can all add nutrition and flavor to your
meals, but our local nettle has to be my
An exploration of the Flat Top Islands near
Gabriola can be made more interesting if you
keep your eyes open for edibles.
personal favorite. Stinging nettle is a
‘super food’ providing the highest plant
source of iron. Nettle also contains other
minerals such as calcium, magnesium,
silicon, sulphur, copper, chromium, zinc,
cobalt, potassium and phosphorus as well
as high amounts of vitamins A, C, D, E,
and K. This ‘super food’ was previously
used to prevent and treat scurvy (which
I’m sure is a big concern for all you sea
kayakers during long expeditions). Some
may be surprised to learn that nettle is
not only nutritious but also flavorful. First
Nations had many uses for our common
nettle, including drying and processing the
strong and silky fibers to make twine, rope
and fishing nets. Nettle can be dried and
stored for a flavorful tea, picked fresh and
substituted in any recipe that calls for
greens such as spinach, Swiss chard
or kale.
Nettle thrives in the rich moist
soils of shaded fields, clearings,
along streams and, as noted, under
great blue heron nests. The young
shoots spring up in early April,
and the leaves can be collected
throughout the summer. To identify
this plant look at the stems. They
are ribbed with fine spines and can
grow up to 1.8 meters tall. The
leaves are coarsely toothed and grow
in opposite pairs, covered with fine
stinging hairs. Each leaf can grow to
be an average of 10 cm long.
Another way to identify this
plant is to look for the tassels of
very small greenish flowers that
hang from the leaf nodes. When
the hairs on nettle leaves contact
your skin, a small amount of formic
acid is injected, creating a powerful
stinging sensation which can last
several hours; hence the name.
Avoid stinging by wearing gloves,
or cover your hands with a plastic bag
while harvesting the leaves. Once dried or
blanched in boiling water for one minute,
the sting is completely removed.
Kayakers Camp Tip:
A small and flexible cooler on a trip
is a benefit, even if its effectiveness
only lasts the first few days. It is great
for providing fresh food menu options.
Frozen meats, frozen seafood, frozen
sauces (like the pesto, page 50) and
dairy products can be kept for use in
the early days of an expedition. After
the freezer pack thaws, normally by day
three, and the items in the cooler have
been eaten, simply collapse the cooler
and store it in your hatch. Enjoy more
creative and elaborate meals. Go for
it, be the gourmet on your next kayak
adventure.
48 COAST&KAYAK MAGAZINE SPRING 2011