Urtica dioica 'Stinging Nettle'
HOUGHALL, CO. DURHAM
Urtica dioica 'Stinging Nettle'
The young leaves can be cooked as a potherb and added to soups, they can also be dried for winter use. Nettles are a very valuable addition to the diet, they are a very nutritious food that is easily digested and is high in minerals (especially iron) and vitamins (especially A and C). Only use young leaves and wear stout gloves when harvesting them to prevent being stung. Cooking the leaves, or thoroughly drying them, neutralizes the sting, rendering the leaf safe to eat. The young shoots, harvested in the spring when 15-20cm long complete with the underground stem are very nice. Old leaves can be laxative. The plants are harvested commercially for extraction of the chlorophyll, which is used as a green colouring agent (E140) in foods and medicines. A tea is made from the dried leaves, it is warming on a winter’s day. A bland flavour, it can be added as a tonic to China tea. The juice of the leaves, or a decoction of the herb, can be used as a rennet substitute in curdling plant milks. Nettle beer is brewed from the young shoots.
Nettles have a long history of use in the home as an herbal remedy and nutritious addition to the diet. A tea made from the leaves has traditionally been used as a cleansing tonic and blood purifier so the plant is often used in the treatment of hay fever, arthritis, anaemia. The whole plant has antiasthmatic, antidandruff, astringent, depurative, diuretic, galactogogue, haemostatic, hypoglycaemic and a stimulating tonic properties. An infusion of the plant is very valuable in stemming internal bleeding, it is also used to treat anaemia, excessive menstruation, haemorrhoids, and arthritis, rheumatism and skin complaints, especially eczema. Externally, the plant is used to treat skin complaints, arthritic pain, gout, sciatica, neuralgia, haemorrhoids, and hair problems. The fresh leaves of nettles have been rubbed or beaten onto the skin in the treatment of rheumatism.
Urtica dioica 'Stinging Nettle'
HOUGHALL, CO. DURHAM
Urtica dioica 'Stinging Nettle'
The young leaves can be cooked as a potherb and added to soups, they can also be dried for winter use. Nettles are a very valuable addition to the diet, they are a very nutritious food that is easily digested and is high in minerals (especially iron) and vitamins (especially A and C). Only use young leaves and wear stout gloves when harvesting them to prevent being stung. Cooking the leaves, or thoroughly drying them, neutralizes the sting, rendering the leaf safe to eat. The young shoots, harvested in the spring when 15-20cm long complete with the underground stem are very nice. Old leaves can be laxative. The plants are harvested commercially for extraction of the chlorophyll, which is used as a green colouring agent (E140) in foods and medicines. A tea is made from the dried leaves, it is warming on a winter’s day. A bland flavour, it can be added as a tonic to China tea. The juice of the leaves, or a decoction of the herb, can be used as a rennet substitute in curdling plant milks. Nettle beer is brewed from the young shoots.
Nettles have a long history of use in the home as an herbal remedy and nutritious addition to the diet. A tea made from the leaves has traditionally been used as a cleansing tonic and blood purifier so the plant is often used in the treatment of hay fever, arthritis, anaemia. The whole plant has antiasthmatic, antidandruff, astringent, depurative, diuretic, galactogogue, haemostatic, hypoglycaemic and a stimulating tonic properties. An infusion of the plant is very valuable in stemming internal bleeding, it is also used to treat anaemia, excessive menstruation, haemorrhoids, and arthritis, rheumatism and skin complaints, especially eczema. Externally, the plant is used to treat skin complaints, arthritic pain, gout, sciatica, neuralgia, haemorrhoids, and hair problems. The fresh leaves of nettles have been rubbed or beaten onto the skin in the treatment of rheumatism.