Stinging Nettle is one of the most misunderstood herbs but it has been a staple in herbal medicine since ancient times.
Its leaves and roots provide a wide variety of nutrients, including:
- Vitamins: Vitamins A, C and K, as well as several B vitamins
- Minerals: Calcium, iron, magnesium, phosphorus, potassium, and sodium
- Fats: Linoleic, linolenic, palmitic, stearic and oleic acid
- Amino acids: All of the essential amino acids
- Polyphenols: Kaempferol, quercetin, caffeic acid, coumarins and other flavonoids
- Pigments: Beta-carotene, lutein, luteoxanthin and other carotenoids
Springtime is the best time to enjoy this herb. Over winter, the plant stores nutrients and goodness in its roots. In spring, these are readily available for various uses, including drinking (teas, infused water), eating (soups, stews, spreads, pesto), soaking, and even hair washes. It’s also great for wildlife.
Stinging nettle leaves are best collected in springtime, specifically the young, tender leaves. Once the plant begins to flower, it redirects its energy into producing seeds. At this point, the leaves develop higher levels of oxalates, making them less desirable for consumption. Instead, you can shift your focus to collecting the nettle seeds for their beneficial properties.
Springtime is also the best time to collect and dry the leaves and stems for tasty teas during cold, rainy days in autumn and winter.
You may have a little patch in your garden or gather it in nature away from traffic and other pollution.
Delicious Garden Pea Soup with Nettles recipe:
Ingredients:
garden peas
stinging nettles
potato
onion/leek
garlic
salt, pepper, lemon
vegetable bouillon (optional)
vegan or dairy cream
1. Chop some leek or/and onion, light fry with olive oil, or just steam it in a bit of water.
2. Add cut potato, water and bouillon (optional)
3. Cook until the potato is soft.
4. Wash the nettles, chop them lightly, and add them to the pot along with the chopped garlic and about two-thirds of the garden peas.
5. Reduce heat and simmer lightly for only a minute or two, to preserve the goodness from the nettles and garlic and keep the peas vibrant green. Blend the soup until smooth, adding water if needed, and season with salt, pepper, and lemon to your liking.
6. Add the remaining one-third of peas to give the soup some texture. Serve with vegan or dairy cream if you like.
Enjoy
Source:
personal experience and recipe
www.eatweeds.co.uk/stinging-nettle-urtica-dioica
www.healthline.com/nutrition/stinging-nettle
