Even the stinging nettle has tassles of flowers at this time of year. They change from cream to red/brown as they age.
According to the recipe created by an Irish monk which appears at page 68 of Flora Brittanica (R. Mabey. Sinclair- Stevenson, London 1996) the young leaves of nettles should be picked before the end of June. Boil them. Drain and chop. Reheat with water and milk. Add oats or oatmeal and thicken. Serve with toast, grated cheese or a soft-boiled egg.
It sounds quite tasty.