Nettle: properties and benefits:
Nettle (Urtica dioica) is a herbaceous plant particularly rich in potassium, phosphorus, iron, vitamin A, vitamin C, calcium and potassium. Widespread in both the East and the West, it is known for the irritating power of the hairs that cover its leaves and stems.
However, its beneficial and healing properties are less well known, making it an effective medicinal plant, particularly used in herbal medicine. It should also not be forgotten that nettle can be used in the kitchen to prepare tasty dishes.
It is considered a real panacea for women who are going through menopause and a consequent reduction in bone mass, due to calcium loss.
The consumption of nettle is also useful for all those who suffer from anemia or iron deficiency, with particular reference to women of childbearing age. Nettle is attributed with haemostatic and antidiabetic properties.
The intake of nettle is recommended to promote intestinal regularity and in case of episodes of dysentery.
Origins and historical notes:
Often considered a weed of fields and gardens, nettle has been revalued by those who practice organic farming also for its ability to make aromatic herbs in the garden more fragrant. Petronius and his contemporaries recommended flogging the kidneys and buttocks of those who lacked health and virility, and this practice remained in vogue until the end of the nineteenth century.
Also known as “burning grass” or “mother-in-law’s revenge” (because it pierces fiancés who furtively throw themselves into the grass), nettle has diuretic, purifying, anti-hemorrhagic and anti-rheumatic properties. In peasant civilization it was used: to make a decoction against hair loss, to immerse hands in it to counteract the effects of arthrosis, and to obtain both paper and hemp-type fibre (used instead of cotton).
Use in cooking: nettle risotto ingredients nettle risotto ingredients: 180 g of rice for risotto 1 shallot 1 liter of vegetable broth 200 g of nettle (10 g of dried nettle) 1 teaspoon of chopped rosemary 1 teaspoon of chopped oregano extra virgin olive oil to taste salt to taste black pepper to taste.
PREPARATION: You will first need to have 1 liter of vegetable broth, preferably made by yourself according to your habits, and bring it to the boil. In the meantime, heat two tablespoons of extra virgin olive oil in a pot or pan. Chop a shallot or a piece of leek (about 30 grams) and brown briefly in a pan. Then add the rice and toast it lightly as in the normal preparation of risotto. Lower the heat and stir with a wooden spoon. Pour in two ladles of vegetable broth and continue stirring.
If you want, you can also add a little white wine to the risotto preparation. Gradually add the broth while the risotto is cooking and also add the chopped nettles, rosemary and oregano. Even in the case of aromatic herbs, you can decide to choose fresh or dried ones, depending on what you have available. Cook the risotto for about 20 minutes, continuing to stir from time to time with a wooden spoon. Season with salt and pepper. Season with a spoonful of extra virgin olive oil (or other seasonings of your choice, according to your habits) and let the risotto rest with the lid on for a couple of minutes before serving.
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