Medicinal and Culinary Herbs

A local herbalist, Alicia, has begun offering a weekly herb class that I am excited to be attending! Thus a lot of the information here will come from her classes, and the rest from my own research. 

Nettle (Urtica dioica)

Basically, nettle is a magical herb and deserves a place in everyone’s garden.

Nettle contains a wealth of minerals, including calcium, iron, magnesium, potassium, phosphorus, sodium, and 10% protein (more than most other vegetables). There is also chlorophyll, vitamin C, beta-carotene and high levels of easily absorbable amino acids.  These properties help make it an everyday tonic herb, which means it tones, fortifies, and strengthens our organs, and that we can safely consume it in large quantities. Other tonic herbs include dandelion and chickweed.

The iron in nettle makes it anti-anemic, and also beneficial to drink after blood loss, during a period (moon time), pregnancy, and menopause.

Nettle is also diuretic, and thus the signature herb for the kidneys and urinary system: it strengthens the kidneys, and prevents and removes stones.

For the digestive system, nettle prevents stomachaches and relieves constipation.

Nettle strengthens the heart, lungs, arteries, and passageways. It fights fatigue and exhaustion, and chronic headaches.

Stressed and busy? Nettle restores the adrenals and balances hormones.

Eating and drinking nettle will make your hair thicker and shinier, and your skin clearer, making it especially useful for people with eczema.

Spiritually, nettle clears auras and energy pathways, and when carried on a person, nettle combined with yarrow prevents fear and worry.

Nettle in the garden provides nitrogen to other plants when it’s added to compost or used as mulch.

Using Nettle

In order to reap the benefits of nettle, do not drink it as a tea. (This was an eye-opener!) A tea will release the essential oils and chlorophyll – basically, the flavor – but not the minerals, which is what we want from the nettle.

            *Teas are great for other herbs when we actually want the essential oils, like chamomile!

The easiest way is to make it into an infusion, which means steeping 1 ounce of dried nettle in 1 quart of boiled water, for 4 hours.

It is important that the nettle is dried because the cell walls are cracked and the hot water can release all of the minerals.  

An infusion of nettle is wonderful to drink hot or cold (I love it cold), but it can also be used for a plethora of other bodily ailments:

A foot-soak for fungus or athletes feet,

A wash for facial hair (think beards),

A sit bath for hemorrhoids,

A healthy mouth and gum wash when combined with dandelion, comfrey, and mint.

A nettle tincture can be made by packing fresh nettles in a jar 3/4 full, with 100 proof alcohol poured over them, and steeped for 6 weeks. Nettle tincture is good for colds, flu, bronchitis, and pneumonia.

Nettle is also wonderful in herbal vinegars. Apple cider vinegar and fresh nettle is best for this. Vinegar (and lemon) break down the cells walls, which makes fresh nettle usable here!

Fill a jar with nettle, fairly tight but not crushing, and pour pasteurized apple cider vinegar on top. (If vinegar is unpasteurized, it can be boiled to pasteurize it.) Make sure nettle is completely covered by the vinegar, otherwise the stuff poking out will mold. Put a layer of parchment paper between the vinegar and the lid so the metal doesn’t corrode, date the jar, and allow the vinegar to steep for 6 weeks. After this time the herb may be strained out.

Nettle vinegars are awesome for salads because nettle metabolizes the nutrients in all other foods. The apple cider vinegar can also be used as a hair rinse for dandruff.

Cooking with nettle is wonderful and easy too. Fresh nettle should be used, and like spinach, it can be lightly sautéed to wilt it and kill the sting. It can also be added to soups, or pureed to make it’s own soup. (Uh, yes to this one.) You can also make nettle pesto without cooking it!

Pureed Nettle Soup: (From Alicia’s class)

            Onion

            Cauliflower or potatoes to thicken

            Fresh nettles (about ½ pound – 1 pound)

Sautee onions and cauliflower in oil, then add fresh nettles to slightly wilt them. Combine everything into a blender with broth and puree, adding more broth to reach desired consistency. Add desired spices, then return to pan to heat. Serve and drizzle on olive oil.  This is seriously delicious and worth trying if you have a source of nettles.

Drying nettle for an infusion

*When harvesting nettle, cut the top but leave the rest of the stalk to continue producing leaves!

References:
Alicia's herbalist class
Steve Brill's book "Edible and Medicinal Plants"