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Nettle Love! Nourish-Me Tea + Herbal Infusion Tips
Join me in the kitchen and learn to make this nutrient dense, blood building beverage.
This fiery, wild edible, scientifically referred to as Urtica dioica, is a perennial of the Urticaceae family. It is a delicious wild food and potent herbal medicine-a prime example of where food and medicine meet.
Nettle leaf has a rich, hearty (meaty), deep-green flavor. It makes an excellent blood-building, vitamin- and mineral-rich tonic, especially high in calcium, magnesium and iron. Use it to support circulation and resolve wet cold conditions in the respiratory system. It supports kidney and adrenal function and is used for improving skin, hair, joints, allergies and arthritic conditions.
Enjoy its rich flavor alone as a tea, or combine it with mint, lemon balm or other aromatic herbs.
Note: contraindicated for irritated folks, high pitta conditions, rash-y folks, ulcers, etc; someone who already has too much heat.
Here in NY harvesting for tea usually starts around mid spring. Harvest the leaf with tender stem before it starts to flower. You can do a few harvests in one growing season depending on how well nourished and watered the nettle patch is.
What you’ll need: Quart glass canning jar or equivalent. Handful of dried nettle leaves (½-1oz), okay to include tender stem too. Quart of boiling water. Tight fitting lid. Metal implement.
Steep for 4 hours. Can start drinking after 1 hour. I do sometimes leave the herbs in for 8 hours. Strain and drink hot, warm or cold (more diuretic). Store nettle infusion in the fridge after it steeps to prevent it from fermenting and rotting.
Drink 1-3 cups daily.
This is one of my favorite wild edibles, filled with over-the-top nutrient density plus powerful plant chemistry that makes me happy and tingly!
Look for nettle in full sun to part shade in moist, fertile, well drained soil in meadows, riverbanks, woodland openings, edges, compost piles, gardens. Hardiness Zones (USDA): 4-8
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