2lb young nettle tops (above) 1 gallon water 6oz honey 1oz ground-ivy (‘ale hoof’)
Place nettles and ground-ivy in a large saucepan with the water. Boil for 15 minutes. Add honey, stir. Strain and cover with a layer of muslin. Leave outside for 24 hours so wild yeasts of the air can slip through liquid. Bring inside, cover with an additional layer of cloth and leave in a warm place—about 21˚C/70˚f—for at least three days. Strain into sterile wine bottles and cork loosely or you can use old plastic mineral-water bottles, which work well. Store in a cool, dark place. The nettle beer will be ready in a week. Serve chilled.