Stinging nettles abound at this time of year and are the bane of many gardeners (they shouldn’t be — they make a lovely liquid fertiliser). Nettles also make up part of the wonderful resource of free foods available in our gardens, or the hedgerows. They are best when they are young, and the leaves are not yet coarse, so early spring is the ideal time to harvest them, but nettles are so prolific, and seed themselves so readily, that you should be able to find some tender leaves to put in some soup, nettle tea, or this nettle and thyme bread. Nettles have a subtle, earthy flavour, and are perfectly matched by fresh thyme in this half white/half wholemeal loaf.
Now, there is an obvious hazard when using nettles. You can avoid getting stung by wearing gloves to pick them, and then remove the sting by scalding them before use. Only use the younger leaves, and avoid any that already have flowers (tiny green bobbly things).