Hey there, Herbology Faeries! Since spring is almost here, I thought I’d share a new herb profile today about the herb I most associate with early spring: nettle.
Nettle, or stinging nettle, is a sign of early spring because in many places it flourishes during this time. Nettle is also a beneficial spring ally in aiding with seasonal allergies, nourishing and toning body systems after the winter, fighting inflammation, and much more. Folk traditions see nettle as a protective ally, helping with not only healing but also courage and banishing, and it’s not hard to see why when you encounter its prickles!
I know there are many who forage fresh nettles in the spring. There are many benefits to consuming local, fresh nettles. That said, not everyone has local nettles available or are not able to get out there and brave the stings to collect them fresh. That’s okay—high quality dried nettle can be purchased from small online apothecaries or Mountain Rose Herbs.
Nettle is a salty, slightly bitter, cooling and drying herb. It is nutrient dense, full of fiber, iron, calcium, and magnesium. Not only is nettle used to support allergies and to nourish the body, but it’s said to aid menstrual issues, eczema, fatigue, arthritis, and more. It’s a wonderful herb to consume daily as a holistic health aid for maintaining energy and health. The main safety considerations with nettles are the stings if you are working with fresh nettles (use gloves and blanch the leaves before consumption), and the diuretic effect the herb has—you might need to adjust your intake based on how strongly this affects you.
I do drink nettle in tea—it goes well combined with herbs like mint and rose. I am also intrigued with the idea of using nettle as food! You see many instances of this online: nettle pesto, nettle soup, even dried nettle used in baking. I am experimenting with using nettle in homemade ramen recipes for a salty, mineral-y kick and added nutrition!
Here is a simple springtime tea recipe featuring nettle, to get you started with this wonderful ally!
Daily Nettle Boost:
• 1 part nettle
• 1 part tulsi
• 1 part peppermint
• 1/2 part rosemary
This can be hot-brewed by the cup if you prefer it in small doses. You can also hot or cold brew it in a larger batch in a glass jar. If cold brewing, the longer you let it brew, the more helpful constituents will be infused into your tea. I’ve run across some sources that say you should hot brew nettle and let it infuse for 4+ hours to reap the full benefits, but I prefer my nettle a bit weaker and more palatable than that—to keep me coming back to it!
Have you tried nettles? How do you like to prepare them, or how do you think you would like to if you’re new to them?
• Rosalee de la Foret, Alchemy of Herbs
• Herb Mentor’s Stinging Nettle monographs
• Sarah Farr, Healing Herbal Teas