We use the top 3 inches of both plants, mixed with other greens. If you are going to use a longer length of deadnettle stems, it begins to taste musty. This can be countered with something spicey... mustard, or peppers, whatever. We use it in soups, salads, or as wilted greens sautéed with onions.
To do a great right, do a little wrong - shakespeare. twisted little ad:
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