Nettle is one of my favourite cleansing Spring herbs. Traditionally it was used as a blood purifier, to help the efficiency of the kidneys and liver, and as a mild laxative and diuretic.
It's a great remedy to use in the Spring when the young leaves are tasty and packed with nutrients. It has antihistamine properties to relieve symptoms of allergies such as sneezing and itchy, watery eyes and to clear up excessive mucus caused by allergy-induced lung irritations. Nettle has also been used to help relieve arthritis and reduce inflammation and heat from the body. It's also supportive for anaemia, as it's high in iron. It is a gentle yet energizing remedy and useful for nourishing the adrenal glands and improving natural energy levels.
Nettle leaf can be taken as an infusion or tincture, or cooked (as in this recipe). Nettles add a boost of vitamins, minerals, and protein to any meal (think of anything you may add spinach to).
Make sure you always add boiled water to the plant to remove the sting!
Sara's Super Green Nettle Soup Recipe
Young fresh green nettles: rich in vitamins A and C and calcium and iron- an indigenous super food and free!
🌿 Pick young tips with gloves, you will need at least a large pan full
🌿 Wash the nettles then blanch in boiling water (make sure all is covered)
🌿 Put 1 tablespoon of coconut oil on the heat in a large pan
🌿 Add 3 sticks of celery diced, 2 garlic cloves finely chopped, 1 chopped leek, and 2 chopped sweet potatoes. Saute
🌿 Add 1 natural low-salt veggie stock cube and 200mls water.
🌿 Add 3 bay leaves.
🌿 Add strained nettles (then add the water that you blanched the nettles in: this is full of nutrients). Simmer for 20 minutes then add pepper and Himalayan salt to taste. (You can add cayenne pepper for an extra boost).
🌿 Whizz up in a blender
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