Stinging nettle tops. Harvested in the style used for fresh restaurant sales. These are the most sustainable green things that we have access to. Stinging nettle also happens to be some of the most nutrient dense greens. They are definitely in a nutritional league of their own compared to farmed greens. Since I only harvest the top they reproduce every day for a month and then go to seed. Hundreds of pounds of food are produced and the natural cycle is uninterrupted. The flavour is earthy and can be used thousands of different ways. My first taste was in gnocchi at the #1 restaurant in Vancouver at the time