Here in the UK, the arrival of Spring mean’s it’s Nettle season! With hedgerows, woodland and clearings covered in the spiky leaves.
They may seem prickly when you first meet them, be if you dive a little deeper, you’ll come to learn that on the inside, nettles have SO much goodness to give. Nettles are high in vitamins C, A, and K, B vitamins, iron, calcium, magnesium, potassium & silica. They help naturally boost energy levels, treat eczema and other skin issues, can soothe headaches, and are anti-inflammatory. Nettles even contain quercetin, which can help calm allergies such as hay fever, and are particularly brilliant for bone health, nourishing the reproductive system, reducing stress supporting detoxification.
With this abundance of benefits, it’s easy to see why people have been using nettles for thousands of years, with recorded use as far back as the Bronze age (3000BCE-1200BCE). Nettle fabric was even used in Scottish household linens in the 16th and 17th century,. Let’s hope they remembered to properly treat the nettle beforehand to remove the sting!
Whether added to soups, stews, curries or made into a tea, you can forage these valuable greens (with the guidance of an expert!) and make them a super nutrient-dense part of your diet to obtain all the wonderful benefits.
Start with this Nourishing Nettle Latte & experiment with dried nettle if you aren’t able to source fresh plants just yet. The addition of good quality honey to this recipe brings an extra element of allergy and hayfever -fighting goodness.
- 1 cup fresh nettles or 1/2 cup dried nettle leaves
- 2 cups water
- 1 cup milk
- 2 tsp honey
- Add the nettles & water to a large pot
- Bring to a boil, then simmer for 10 mins
- Turn off the heat & leave to infuse for at least 10 mins (or overnight / throughout the day)
- When you’re ready to drink, strain the nettle leaves, pour the liquid into another pan & heat
- In a separate pan, heat the milk & whisk to froth
- Divide the nettle tea & milk into 2 mugs, then stir through the honey