Stinging nettles...More useful than you think!

Stinging nettles are now starting to show up everywhere, and if you read my last blog post on cleavers, you'll know they often can be seen growing together. Both these herbs incidentally can be used for skin conditions - yet whilst cleavers are cooling and moistening, nettles are heating and drying. So even in nature, opposites attract!

Nettles - Benefits, uses, medicinal overview...

Botanical name: Urtica dioica
Family: Urticaceae
Parts used: Leaf, seeds

Medicinal actions: Anti-oxidant, nutritive, styptic (stems blood flow), depurative (blood cleanser), anti-allergic, anti-rheumatic, anti-microbial, diruetic.

Medicinal uses: Nettles have a high nutritional content so are beneficial during recovery from illness, and conditions requiring convalescence. They boost and build the blood - helping to clear and remove toxins; and nettles are particularly good for women who experience heavy periods.
What may seem strange is the leaves can be used topically, straight onto the skin. When picked fresh, leave them to wilt for an hour or so, the tiny hook-like  hairs droop along with the leaf itself and therefore cannot 'sting'. Rubbing the skin with nettle leaves boosts circulation, it gives it a healthy glow! Apparently Romans used to do so in order to keep warm during cold English winters.
For those less brave, quickly blanche the fresh leaves in boiling water, drain well, pat dry with paper towels, and apply as a poultice.

• Eczema, burns, wounds - placing nettle leaves onto a cut can stem bleeding.
• Internal blood loss - hemorrhage, menorrhagia.
• Joint pain - Arthritis (osteo and rheumatoid), rheumatism, sciatica.
• Cystitis, inflammatory conditions of the urinary tract, kidney stones - nettles cleanse and tone the urinary system, helping to 'flush out' any waste, and clearing infections. (As a diuretic, and a drying herb - be sure to drink plenty of water also)

Nutritional profile: Vitamins - A, B2, C and E. Minerals - High in calcium, magnesium, potassium, iron, selenium, and zinc.

Nettle seeds: These are particularly good for the adrenal glands, and are thought of as adaptogenic - balancing the body's response to stress. They are also highly nutritious so too can boost and nourish those who feel depleated. They can be added to smoothies, porridge, cereal, salads etc, use as you would any other seed.

Nettle habitat, cultivation & harvesting...

Nettles are native to the United Kingdom, but can be found worldwide. They can also be found anywhere, and are often unwanted in the garden. They are thought of as a painful weed!
They grow easily, in any soil, and can be propagated by seed, and root division (in autumn). They are frost resistant and drought tender and are extremely hardy.
Nettles are well known and easy to identify (often by mistake if you you have walked through some and they have stung your ankles/legs!). The stems are square, the leaves have toothy, raggedy edges, and they are covered in tiny fine hairs (the stings). They produce small white flowers throughout summer and autumn.

When harvesting - *Wear thick gloves*! Try to pick before they have flowered for more potency, but they can be harvested after. Pick the top 1/3 of the plant - the youngest, smallest, freshest leaves. Nettles can be harvested many times, as long as it still looks vibrant and healthy.
Harvest the seeds in autumn when they have turned a light brown colour. Dry them for a day or so ( I line a fine sieve with paper towels), store in an airtight jar.

*Always be mindful of where you harvest a herb - don't pick along a busy roadside (exhaust fumes), or  agricultural land (pesticides), or if next to something else wild you may not know. Always wash thoroughly before use.*

How to make nettle pesto...

Ingredients:

• 2-4 big handfuls of fresh nettle leaves
• Olive oil
• 1 large handful of nut! (I like walnuts as they match the earthiness of nettle, pine nuts are an obvious but expensive choice). Optional - dry toast them in a frying pan first - they can turn quick so keep an eye, and keep them moving.
• 1 good sized garlic clove
• Parmasan/Strong cheddar (I like a lot - add in as you go, to taste)
• A couple of wedges of lemon
• Bowl of icy water

*Note - Pesto really is something to make to taste, so my ingredients are for reference only, I've purposely been vague - you can add in more of whatever you like more of, and make it to the consistency you like!*

Method:

• Whilst wearing gloves - rinse nettle leaves thoroughly
• Bring a large pan of water to the boil, add leaves so they are fully immersed, for about a minute.
• Drain water over another bowl/pan *This can be drunk as a herby nutritious infusion - nothing is wasted*
• Plunge nettle leaves into the bowl of icy water, drain again, squeeze out as much water as you can, and dry further by pressing them between paper towels.
  
• Add to food processor, along with the choice of nut, grated cheese, and garlic.
  
• Blitz - slowly adding in the olive oil until it's the consistency you like
• Add more cheese/nut accordingly
• Add a squeeze of lemon to finish and blitz again
• Store in an airtight container/jar in fridge and use within 3 days