All About Nettle: Herbal Monograph + Recipe

Nettle is a mineral powerhouse that provides benefit to multiple body systems.

HERBAL MEDICINERECIPESNUTRITION

3/15/20242 min read

Herbal Actions: Alterative, diuretic, antioxidant, anti-inflammatory, antihistamine, tonic
Constituents: High in minerals like calcium, magnesium, potassium and iron.
Energetics and Taste: Drying, stimulating
Parts Used: Leaves highlighted here (roots and seeds are also used) [1] [2]

This mineral powerhouse nourishes the entire body. It is a beneficial spring tonic and rejuvenator. It has a supportive effect on the immune system, circulation, the urinary tract, nervous system, respiratory tract, digestive system and endocrine system. It is best used long-term for chronic illness or deficiencies.[2]

Nettle is considered to be blood building. As an iron rich herb, supplementing iron contributes to creating the protein hemoglobin which is the protein molecule in red blood cells. Nettles have more iron than spinach, providing a vital plant base support for anemia. [1]

Nettle leaf provides an important function of stabilizing mast cells which are the initial alarm bells for the body to mount an immune response. Matthew Wood points to nettle’s ability to support the liver in its function to digest blood proteins which makes it an indispensable tonic for food/protein based allergies. [1]

Cautions and Contraindications: Use gloves when handling the fresh plant as they will sting and cause temporary discomfort. Do not use large doses if pregnant. [1] [2]

Dosage and Method of Delivery: Nettle leaf is best used as an herbal tea, as minerals are best extracted in water. It can be cooked with as long as it is blanched to get rid of the leaf’s stinging hairs. Use freeze-dried Nettle capsules for the highest quercetin anti-histamine content. Safe to take at high doses. [1] [2]

Sources:

https://www.herbrally.com/monographs/nettle
Herbal Medicine from the Heart of the Earth - Dr. Sharol Marie Tilgner

Ingredients

2 cups packed greens (kale, spinach, basil and / or dandelion greens) OR fresh young Nettle leaf*
2 cloves fresh garlic, peeled
1/3 cup toasted sunflower or pumpkin seeds
2/3 cup cold pressed extra-virgin olive oil
2 tbsp lemon juice
1/3 cup parmesian cheese
sea salt and pepper to taste

*Please ensure that you can properly identify the Nettle plant before foraging and eating.

Instructions

If using fresh nettle, with kitchen gloves de-stem the leaves from the nettle stalk and blanch to get rid of the stinging hairs.
Combine the nettle or greens, garlic bulbs, toasted seeds, salt/pepper, lemon juice, cheese, and oil and blend on high.
Blend roughly 1 minute or until thoroughly smooth.
Add more salt or lemon to taste.