Another one of nature’s plentiful seasonal treasures.
NETTLES
I can’t get enough of them and have been eating nettles daily for weeks. If you google nettles on the internet, there are so many elaborate recipes, but I prefer mine sautéed in a hot skillet with a little ghee and a sprinkling of salt. I have enjoyed them as a comforting breakfast, but mostly, I love making this healing golden soup with a big spoon of vibrant green sautéed nettles dolloped in the middle, then mixed through. The idea of a nettle pesto risotto intrigues me. You can substitute any recipe with greens, such as spinach or kale. Then, replace those greens with nettles. It’s that easy.
benefits
- They are full of Vitamins C and A, iron, fibre, and other goodies, for this reason, they’ve often been called a ‘superfood’.
- Stinging nettle has been used for hundreds of years to treat painful muscles and joints, eczema, arthritis, gout, and anaemia.
- It is also used for urinary tract infections, hay fever (allergic rhinitis), or in compresses or creams for treating joint pain, sprains and strains, tendonitis, and insect bites.
- They are unusually high in protein for a green plant.
- Nettles are a great blood tonic and cleanser.
- And make your hair brighter, thicker, and shinier and your skin clearer and healthier.
Stinging nettle has fine hairs on the leaves and stems that contain irritating chemicals released when the plant comes in contact with the skin. The hairs, or spines, of the stinging nettle are normally very painful to the touch. However, when they come into contact with a painful area of the body, they can actually decrease the original pain. Scientists think nettles does this by reducing levels of inflammatory chemicals in the body and by interfering with the way the body transmits pain signals.
harvesting & tips
- Take care when harvesting as they will sting! Always use gloves to transport the nettles to your pot or pan. As soon as they begin to cook, the sting goes away.
- I like to use the younger nettles around 10 inches in height, as I find the flavour richly deeper and oozes their vibrant, green plant essence. I cut them just where the first leaves start on their stem. This can be done when using the younger plant. If using older plants, pick the tips off the plant.
SAUTÉED NETTLES
ingredients
A big, big bunch of freshly, field-picked nettles (remember, they will disappear down like spinach)
2 tsp ghee/olive oil
sprinkling rock salt
preparation
- In a large skillet, melt half the ghee. Add the nettles, being careful not to come in contact with them. Use two wooden spoons to toss them about, drizzling the remainder of the ghee. Ensure the pan is quite hot, and move them about quickly, making sure they wilt right down, as in the photo below. This happens surprisingly fast.
- Sprinkle with salt and toss to mix. Because I use the stems and leaves, I use my kitchen scissors to cut them into smaller-sized pieces. Otherwise, you will feel like a cow, forever chewing to break them up.
nettle tea
Pour boiling water over fresh nettles. Steep, strain and enjoy.
or
Bring water and nettles to a boil. Simmer for a couple of minutes. Remove from heat. Strain, enjoy.
The tea is also good as a compress for wounds, cuts, stings, and burns, as well as for facial steams and rinses.
Goodness shared from Stacey
