The journey this week was exploring areas of Olympia, Washington and to my surprise I came across Purple Dead Nettles. The text that I use to reference wild plants of North America is titled, Botany In A Day, The Pattern Method of Plant Identification, written, By Thomas J. Elpel. This resource gives me the scientific name such as for Dead Nettles would be Lamium. While reading from the above text I acknowledge the one who has paved a path for my safe journey of change and going where the wind carries me. Dead Nettles contain tannin, iron, vitamin c, fiber, and the whole plant is edible, so I a made pesto. The process of harvesting the Dead Nettles was by soaking the whole plant in salt water for two hours, dried the plant in layers of paper towels and continued the drying process in the oven at *250 degrees for 7 to 15 minutes. This journey begins with the taste of place, the Pacific Northwest. As I create the recipe for this dish I taste the pretty, purple flower and I taste rain and a slight peppery, nutty flavors. The pesto was delicious and I highly suggest using Dead Nettles in your kitchen.

• 16 oz of Purple Dead Nettles
• garlic oil
• hazelnuts
• fresh squeezed lemon
• salt
• pepper
• chili powder
• 7 cloves of garlic
• olive juice
• Parmesan cheese
• a food processor is necessary…
• warm the pesto with butter
• use on a toasted banquette or on your preferred pasta
• enjoy
• All recipes and photos are owned by: Yola