Eat Green – Stinging Nettles (Urtica dioica )
Fresh green is all around us, on the ground, in the trees and in the pollen that is currently coating everything. To eat a meal that embodies the qualities of spring incorporate the vibrant color of fresh spring green. Asparagus, microgreens, kale, spinach, and dandelion greens are some delicious green veggies to munch on this season.
Stinging nettles is another powerhouse spring leafy green worth eating. Nettles truly embody the food as medicine mentality. This perfect springtime tonic consists of blood building and blood cleansing nutrients of iron and chlorophyll. It is also high in calcium which helps to strengthen bones, teeth, and hair. This deep nourishing herb bolsters the entire body working to reduce overall inflammation. Consuming stinging nettles regularly is said to sharpen the mind and increase energy levels.
Nettles can be consumed in large quantities and used in place of kale or spinach. To prepare stinging nettles for a meal, handle them with a glove. Once dried or when heat is applied the stingers are eliminated. Simply blanch young nettle leaves quickly in boiling water before using them in stir-fry, pesto, or any other dish.
Simple Nettle Tea:
*This herbal infusion is to really get to know the quality and taste of nettles while obtaining its nutritional benefits. If you find them too drying you can incorporate marshmallow, mint, or oat straw/milky oats to add in moisture.
- 1 oz fresh or dried nettles
- 32 oz water
- Put the nettles into a French press or a mason jar.
- Heat water in a kettle, once the kettle shuts off pour over the herbs.
- Cover and let sit for 4 hours – overnight.
- Strain and enjoy, can be reheated or poured over a small amount of ice on a hot day.