I consider our common weeds to be America's most vital healing plants. They are powerful and abundant, and the more you try to run over them and dig them out, the happier they are. When I teach classes on longevity, I stress many of these plants, such as dandelion, nettle, burdock and oats, not only because they offer chemical benefits, but also because they embody a tremendous determination to survive.

                     -- Rosemary Gladstar, Rosemary Gladstar's Family Herbal: A Guide to Living Life with Energy,                                                                                                              Health and Vitality

 

Common Name:      nettles, stinging nettles. big string nettle

Botanical Name:      Urtica dioica

Parts Used:               leaves, less often, the seeds      

 

Once you have considered all the powerful plant healers on our 20 Herbs to Love list, I am sure you'll agree with Rosemary Gladstar, if you don't already. Nettles is a prolific plant that can be found most anywhere in the world, and is a nutritional and medicinal powerhouse. So much so that many herbalists recommend drinking nettles tea every day as a general health tonic. It provides energy, strengthens and supports the whole body, and cleanses the blood (alterative). It is an anti-inflammatory, expectorant, galactagogue, diuretic, and much more!

 

Fresh nettles makes a wonderful addition to a healthy diet. The tender young leaves can be harvested (see CAUTION below) and steamed or cooked as a regular green, and they make a delicious pickle as well. Nettles are rich in iron, calcium, potassium, silicon, chlorophyll, vitamins A and C, and many other minerals typically lacking in our modern diet—all in forms the body can readily assimilate. The high iron content is very helpful for anemia.

 

Nettles will treat any condition where excess mucous is produced in the lungs or the intestines. It is an excellent treatment for asthma when taken long term, especially when combined with equal parts comfrey, mullein and a pinch of lobelia. An ounce of this formula steeped in a pint of boiling water, taken 3 or 4 times a day in 1 cup doses thins and moves the mucous in the respiratory system (expectorant). The antispasmodic effects calm the contraction of the respiratory passages so often associated with asthma. Allergies and hay fever respond well to the powdered capsule form of nettles.

 

Nettles can be used as an anti-inflammatory and antiseptic both internally and externally. Taken internally in the form of nettle tea, it treats bladder and kidney infections, diarrhea, arthritis, rheumatism, and even dysentery. It is also very helpful for eczema, especially when combined with figwort and burdock.

 

Externally, the leaves can be rubbed over the skin as a rubefacient to reduce the pain of arthritis and rheumatism. It is also hemostatic for both internal and external bleeding. The tea is taken internally, and the powder form can be sprinkled over an external wound to stop bleeding.

 

Nettle seeds are also very powerful medicine; a nettle seed tincture helps low thyroid function and relieves the often-associated excess weight.

​

YOU MIGHT LIKE TO TRY:

 

How about locating, harvesting and cooking up some super nutritious and tasty nettles? Harvest the top tender leaves, following the the instructions below, or pickle them raw as you would cucumbers, and enjoy with toast, feta and olives.

 

CAUTION: As the name implies, the "mother" or mature nettle leaf has stinging spines. Here's all you need to know about harvesting them.

 

Prepare by wearing gardening gloves and a long-sleeved shirt. Take a large paper bag with you. Pull off the tops of the plants (or cut them with scissors), place them in the bag and take home. Start a large pot of water heating, and wearing the gloves, place the whole nettle tops in the water. The heated water instantly tames the stinger.

 

 At this point, you may choose to boil them for 10 minutes and eat as you would any other green, or blend them with other vital greens like spinach, Swiss chard or kale. Dorsey, favorite is to use them in quiche as you would spinach. In general, you may simply substitute them cup for cup in your favorite recipe.

 

When you feel like having something supremely delicious AND nutritious, try this mouthwatering recipe. You can leave out the rice, or eggs, or anything but the herbs, but this makes a robust and delicious main dish as is.

 

Nettle Spanakopita (from Rosemary Gladstar, Family Herbal: A Guide to Living Life with Energy, Health and Vitality)

 

 2 cups water

 1 cup brown rice

 3 quarts fresh nettle tops

 Extra Virgin olive oil

 3 large onions, chopped

 1 fulI head of garlic (YES, one FULL head), chopped

 basil, marjoram, oregano and thyme

 1 cup ricotta cheese

 1/2 cup grated provolone or cheddar

 2 eggs

 1/2 cup butter

 1 package phyllo dough at room temperature

 1/2 pound feta cheese, crumbled

 

 1. Preheat oven to 350°. Boil water, add rice, cover and simmer on low for 45 minutes, or until done. Steam the nettle tops for about 20 minutes; they should be steamed thoroughly until completely wilted.

 

 2. In a skillet, heat a few drops of olive oil and sauté the onion and garlic until transparent. Add basil, marjoram, oregano and thyme to taste. Suggested quantities are 2 T of each herb if fresh; 1 t of each if dried.

 

 3. Combine rice, nettles, onions and garlic in a large bowl. Add the grated cheese, ricotta and eggs. Mix well.

 

 4. Melt butter in small saucepan. Put damp towel over phyllo to prevent drying and work quickly as it will become unworkable when dry.

 

 5. Butter the bottom and sides of a 9 x 13 baking dish. Place a layer of phyllo on the bottom and brush lightly with butter, using a pastry brush. Repeat this with additional layers until you have used half the package of phyllo.

 

 6. Pour the filling over the phyllo and sprinkle the feta on top. Place a layer of phyllo on top and butter lightly. Repeat until you have used all the phyllo, or you get tired of layering and buttering. If you wish, cut the spanakopita into diamond-shaped pieces before baking.

 

 7. Bake for about 1 hour until lightly browned. Delicious with a wild herb salad, French bread, and a hearty red wine.

​

 Contraindications, if any: None known.