Herb Blurb

Nettle
Urtica dioca

Nettle is high in multiple nutrients including potassium, calcium, magnesium, and chlorophyll. Vitamin C and protein are also found in this plant.

Nettle leaves may be steamed and eaten in salad or brewed as a tea. Using the young shoots of the plants is best because they have the highest nutritional content.

Traditionally, nettle has been used as a nourishing spring tonic, for hay fever and allergies, and as a urinary tract tonic. Nettle has also been used to stop bleeding and for skin conditions including eczema.

The root contains anti-inflammatory and immune stimulating compounds. Nettles are very common and grow all over the country. They should be harvested before flowers appear to avoid possible urinary tract irritation.

Dose: 1TBS dried leaves per cup of water. Steep the leaves for 15 minutes or alternatively you can make a sun tea. For increased mineral content decoct the tea for 15– 20 minutes.

Contraindications: Do not consume the raw plant due to the irritating substance secreted by nettle. High doses in pregnancy are contraindicated due to emenagogue and abortifacient effects.