Urzici: Romania's Stinging Nettle Dish and How to Cook It

Each spring, as the snow melts and the first green shoots appear, Romanians head to fields, forest edges and riverbanks with gloves and baskets. Their prize is urzici — stinging nettles (Urtica dioica). Though the plant is often seen as a weed elsewhere, in Romania it is a cherished ingredient, transformed into comforting soups, creamy purées and savoury pies.

What are urzici and why are they special?

Urzici are young nettle tops, picked in early spring before the plants flower. They have a vibrant green colour, a mild spinach-like flavour and a slightly earthy, mineral note. Rich in iron, vitamins A and C, and other nutrients, nettles have been used in Romanian folk cooking for centuries as a tonic after the long winter.

Because nettles sting when touched raw, they must be handled with care. But once blanched or cooked, the stinging hairs are neutralised, leaving a tender, versatile green.

How to forage for urzici

If you are foraging, look for young plants in clean areas away from roads, pesticides and animal waste. The best time is March to May, before the plants reach about 30 cm in height. Wear thick rubber gloves, long sleeves and trousers. Use scissors to cut the top four to six leaves of each stem, leaving the rest of the plant to regrow.

Never eat nettles raw. Once home, rinse them well in cold water while still wearing gloves, then blanch in boiling salted water for two to three minutes. Drain, squeeze out excess water and use immediately, or freeze for later use.

Traditional Romanian nettle dishes

Urzici appear in many classic Romanian recipes. Here are the most common ways to enjoy them:

• Ciorbă de urzici – a sour soup made with nettles, rice or potatoes, and borș (fermented wheat bran liquid) or lemon juice. Often enriched with a beaten egg and sour cream.
• Urzici cu usturoi – blanched nettles puréed or finely chopped, then sautéed with garlic and oil. Served as a side dish or spread on bread.
• Mâncare de urzici – a thicker stew of nettles simmered with onions, tomato paste and sometimes meat, served with mămăligă (polenta).
• Plăcintă cu urzici – nettles mixed with cheese and eggs, baked inside flaky pastry or pie crust.

A simple recipe to try at home

To make a basic urzici cu usturoi, you will need:

• 500 g fresh nettle tops (or 300 g frozen blanched nettles)
• 3–4 cloves of garlic, minced
• 3–4 tablespoons sunflower or olive oil
• Salt and pepper to taste
• Optional: a squeeze of lemon juice

Blanch the nettles as described above, then drain well and roughly chop. Heat the oil in a pan, add the garlic and cook for 30 seconds until fragrant. Add the nettles, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the nettles are tender and any excess liquid has evaporated. Finish with a squeeze of lemon if desired. Serve warm with mămăligă and a fried egg, or spread on toasted bread.

Where to find urzici in Romania

In spring, fresh urzici are sold at local markets and sometimes in supermarkets. Outside the season, frozen nettles are available in some larger shops. For visitors, many traditional Romanian restaurants feature nettle soup or nettle purée on their seasonal menus. If you are unsure, simply ask for mâncare cu urzici – the staff will be happy to explain.

Urzici are more than just a wild green; they are a taste of Romanian spring and a reminder of the country's deep connection to foraging and seasonal eating. Whether you gather your own or order them in a restaurant, they offer a uniquely Romanian culinary experience.