PeriLTD Nature Company

Nettle is the one plant everybody recognizes — and reviles. It’s often the first plant we learn to identify as children. You don’t quickly forget the pain that comes with grabbing a handful of stinging nettle. You soon learn too that the quickest way to relieve your misery is to pick a dock leaf and rub it on the sting.

It is this early lesson to keep well away from nettle that makes many people wary of using it as a herbal remedy. Don’t hesitate. Nettle is a wonderful strengthening tonic for the blood — great for mild anaemia. It also strengthens the stomach against digestive disturbances. And nothing stems heavy bleeding like stinging nettle. Doctors have used it for at least two centuries to keep wounded soldiers from bleeding to death. Nettle‘s ability to sting is negated by drying or cooking.

Nettle is a plant that strengthens the liver, cleanses the blood and may even help you lose resistant excess fat from your body at the same time. Nettle loves rich soil and as a result is rich in vitamin C, calcium, magnesium, iron and potassium. This richness makes it a good tonic for the whole system drunk as a tea three times a day. Gather your nettle leaves in early summer before the plant flowers. Don’t try to use nettle that has already flowered because it can be so strong by then that it irritates rather than helps.

Nettle soup

1 litres (3 pints) vegetable boillon or broth

3 potatoes, diced in their skins

1 medium-sized onion, chopped

6 cloves garlic

several handfuls fresh nettles

powdered kelp

Bring the vegetable bouillon or broth to the boil in a large saucepan and then add the potatoes, onion and garlic and boil for 15 minutes. Toss several handfuls of the fresh nettles into the soup and simmer for another 10 minutes. Remove from the heat and pour into a food processor or blender to liquidize. Add powdered kelp to taste.

Nettle tea

1 litre (2 pints) water

Handful nettle leaves

Bring the water to the boil. Take it off the stove and toss in a large handful of the nettle leaves, freshly chopped. Cover the mixture and allow it to steep for an hour. Strain and chill.