Present as a food and in herbal tradition since ancient times, nettle represents a natural resource for our body and as an aromatic herb. Although it is known for the stinging power of the fresh leaves, once collected and dried these parts become easily usable: in recipes and for infusions.
What are the properties and benefits of nettle?
This herbaceous plant is not always known for its recognized qualities in herbal medicine, where it is considered an effective medicinal plant.
Among the beneficial properties that make it, there are detoxifying and diuretic ones. Nettle leaves represent a detox food useful for stimulating the physiological purifying functions of the body, and the correct drainage of excess body fluids. By promoting diuresis, nettle also helps the well-being of the urinary tract. Furthermore, by helping the body to eliminate excess salt and water, it could be useful for temporarily regulating blood pressure. Thanks to its purifying action, taking nettle is also recommended to promote intestinal regularity.
Another point in favor of using nettle leaves is due to its properties that are useful for the well-being of joint function. Several studies focus on the ability to reduce irritation and pain from arthritis, collaborating naturally with other remedies to increase anti-rheumatic efficacy. The infusion has a calming effect on muscle tissue and joints.
An important element of nettle is given by its concentration of vitamins and mineral salts. The plant is particularly rich in potassium, phosphorus, iron, calcium, magnesium, potassium; as well as beneficial nutrients such as carotenoids, folic acid, vitamins A, C and K and some B vitamins. In addition, it contains compounds useful to our body such as fatty acids (linoleic, palmitic, oleic, etc.), and polyphenols (quercetin, caffeic acid, coumarins and other flavonoids). Various nutrients contained in nettle leaves act as antioxidants, protecting our cells from damage by free radicals and the aging process. The consumption of nettle is considered a panacea for women and for those who suffer from iron deficiencies.
As a true natural supplement, nettle facilitates the intake of these substances in the body and helps the well-being of skin, nails and hair. You can also use an infusion to rub topically, for the well-being of the scalp. It helps soothe scalp irritation, cleanse dandruff, donate antioxidants and vitamins to this very delicate skin area. Nettle infusion has a rebalancing and purifying effect even on greasy hair, and to rub the skin that tends to excessive sebum production.
Nettle leaves promote the functionality of the upper respiratory tract; the plant has been used in folk medicine to relieve the discomfort of seasonal allergies and mild colds.
Usually, the consumption of dried nettle is safe, with respect to possible side effects. It is important, however, to evaluate the diuretic effect for those taking blood pressure medications or diuretic drugs - it can increase the risk of dehydration.
Nettle is easy to add to the kitchen and to the daily routine: just buy dried nettle leaves in their best quality. On the online spice sales site Natura d'Oriente, you can buy dried nettle leaves at a convenient price, choosing the quantity through packs of 25 g up to 500 grams.
How are nettle leaves used for an infusion or a decoction?
The version of dried nettle leaves is useful for spreading nutrients in boiling water, handling them safely. For the infusion, you must insert a teaspoon of dried leaves into a cup of boiling water, at a temperature of 100 °C. Leave to infuse for about 10 minutes. For application on the scalp, put 2 generous tablespoons of dried nettle leaves in 500 ml of boiling water, leaving them to infuse for about 15 minutes.
The decoction, used to combat dandruff and purify the hair, is prepared with 100 g of nettle leaves, brought to the boil in 500 ml of water. After boiling, lower the heat and boil everything for about 30 minutes. Filter for use before shampooing, with a friction on the scalp
How to use nettle leaves in the kitchen?
Even if dried leaves are usually preferred for infusions, we must not forget cthey can be used in the kitchen to prepare tasty dishes. The slightly bitter taste, similar to rocket and spinach, makes nettles special in soups and with eggs. Nettles are very versatile, and have been known since Roman times as an aromatic food and a purifying spice. You can add the leaves to cooking or add them raw to finish stews, soups, fried foods and even smoothies. Often in recipes, 1-2 teaspoons of dried leaves, finely chopped, are used to add flavor and promote intestinal cleansing.
Savory recipes: among the most common uses of the plant are recipes for nettle risotto and nettle omelette. The flavor of nettle leaves is excellent in soups and to give an earthy touch to pasta or pizza sauces. You can add a pinch of dried nettle to bread dough and savory pies.
Sauces: Nettle leaves can be used to flavour sauces and fillings for pasta, rice and gnocchi. Try the dried version in a nettle pesto and for a Chutney (a sweet and sour sauce of Indian origin) with oil, red chillies, cumin and dried nettle leaves.
Drinks: Nettle leaves can be added to smoothies and other herbal tea ingredients – it pairs well with rosemary, lemon peel, peppermint leaves, pepper.
The Recipe: Nettle Risotto
Ingredients
200 g risotto rice - 1 shallot - 1 liter vegetable stock - 200 g nettle (20 g dried nettle) - 1 teaspoon chopped rosemary - 1 teaspoon chopped oregano - extra virgin olive oil to taste - salt to taste - black pepper to taste - white wine (optional)
Preparation
Prepare 1 liter of vegetable stock, according to your recipe, and bring it to the boil. In the meantime, chop a shallot and heat two tablespoons of extra virgin olive oil in a pan. Add and brown the shallot briefly in the pan.
Then pour the rice into the pan and toast it lightly, following the normal risotto preparation. Lower the heat and stir with a wooden spoon to prevent it from sticking; pour in two ladles of vegetable stock and continue stirring.
If you want to add a little white wine to the risotto preparation, add it to the pan now to evaporate. Gradually add the stock and leave to cook, also adding the aromatic herbs in the meantime: the chopped nettles, rosemary and oregano.
As it is absorbed, cook the risotto for about 20 minutes (or following the product instructions) continuing to stir every now and then with the wooden spoon. Once cooked, season with salt and pepper, season with a tablespoon of extra virgin olive oil. Leave the risotto to rest with the lid on for a couple of minutes, to spread the aromas. Serve hot with grated Parmesan cheese on the table for those who want a tasty finishing touch.
The Origin and History of Nettles
The main plant is Urtica dioica, of the Urticaceae family. It is distributed throughout most of the world, particularly widespread in Europe, North America, North Africa and some parts of Asia. Its scientific name comes from the Latin word uro, which means "to burn", given the irritating power of the hairs that cover its leaves and stems. These parts are known for the burning sensation on contact (stinging). The word dioica comes from the Greek "oikia", and means two houses: nettles often bear male and female flowers on separate plants. It grows up to about 2 meters in height, spreading quickly and widely. The serrated leaves show a structure with trichomes (hairs) that sting, causing itching, redness and swelling on contact. However, once transformed by drying, freeze-dried or cooked, nettle leaves can be safely handled and consumed. Often considered a weed in fields and gardens, nettle has recently been re-evaluated by those who practice organic farming for its ability to increase the scent of aromatic herbs in the garden.
Known since ancient times, it was used by the ancient Egyptians to treat arthritis or pain such as lumbago and backache, stimulating circulation to bring heat to the joints. The Romans used it in military camps, where the troops rubbed the leaves on themselves to keep warm. In this way, according to some sources, they brought the seeds of the Roman variety of nettle (U. pilulifera) all the way to England. Even Petronius, a Roman writer and politician of the first century, recommended whipping the kidneys and buttocks with nettles to stimulate health and virility. This practice called urtication or rubefaction became known in folk medicine, and for centuries the nettle was used fortreat rheumatism and arthritis - remained in vogue until the nineteenth century.
It was also popularly known as orticone, "burning grass" or "mother-in-law's revenge" - since it punishes couples who secretly throw themselves into the grass. To exploit the nettle for its anti-rheumatic properties, in peasant civilization a decoction of the leaves was used to warm the hands, counteracting arthrosis. The decoction was also used to slow hair loss and for its purifying and diuretic properties. A fiber like hemp was also obtained from the plant for fabrics, and paper. Today the plant is often transformed into a supplement, as well as into dried nettle leaves, convenient for food use, like those we offer for sale on Natura d'Oriente.
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