The nettles are out!

I will confess an affinity for weeds that are nutritious, healing and free!  It may seem radical to tromp through the forest harvesting stinging nettles (Urtica dioica) to eat, but this practice is based on traditional wisdom.  I have developed an intimate relationship with nettles during these last few years in the Pacific Northwest and try to drink a nettle infusion daily.  Nettles are a powerhouse of nutrition and contain more minerals (especially calcium, magnesium and iron) than the greenest kale.  Nettles are rich sources of carotenoids, vitamin C, vitamin K and amino acids.  Besides providing an abundance of vitamins, minerals and bioactive compounds, stinging nettles are known to stabilize blood sugar, support the kidneys and adrenal glands, regulate digestion and decrease allergy symptoms.  

Harvesting: 

Nettles are native to Europe, but can be found throughout North America in rich, wet soil.  Although there is a way to hold a nettle plant from the underside of the leaves in order to harvest without getting stung (and without the subsequent red welts), I usually harvest with gardening gloves and scissors.  Harvest the top six inches (first two or three nodes) of young plants, before they go to seed.  Cooking or drying the nettles will denature the compounds (including formic acid) responsible for the sting.  

Garden uses:

Because of their high nitrogen content, nettles are an indicator of rich soil.  As gardeners, we can use this to our advantage by adding nettles to the compost pile or making a liquid fertilizer.  Dried nettle makes an excellent addition to the diet of chickens, goats and other livestock.  The fiber from mature plants can even be made into rope.  

Food as medicine:

Nettles can be added to soups, stews, stir fries and quiches.  Substitute them for any dark leafy green in your favorite recipe.  This weekend I made nettle pesto by blanching nettles and combining them in a food processor with cilantro, garlic, roasted walnuts, sea salt, lemon juice, cayenne pepper and a generous amount of extra virgin olive oil.  I love eating nettle pesto with my eggs for breakfast.  Yum.