Wildly Wonderful: Nettle Tea

Stinging Nettle, surrounded by 
Horsetail (photo via)

It's quite amazing to be able to walk outside your door and harvest food from a garden you planted and helped nurture to life, but it's a whole new level of amazing to walk in the woods and harvest food that grows in the wild.  It’s both mystical and most splendid.  I pause for a moment and close my eyes to wonder about those who have harvested here even hundreds of years before me.  There is history here and these plants know it. 

There is an even specialer (that's right) energetic quality about harvesting plants like this.  They are resilient; they thrive on their own and they fiercely endure the elements and the attempts of predators; they grow in harmony with the seasons.  These survivors have a naturally potent life force and are without question, nutritionally superior.

The Stinging Nettle, Urtica dioica, is armed with hairy-looking prickles that carry formic acid, oxalic acid and histamine, to name a few.  This is a built-in chemical defense mechanism that causes a bit of burning if stung.  Anyone who has harvested them knows this oh so well!

Dried nettle leaf

When I harvest, I go armed with my garden gloves, grocery bags and scissors.  I always assess the area and make sure I am harvesting sustainably, that I am not taking more than I need and so that it looks as if I was never there.  Be sure to only harvest plants you can identify and only healthy, vibrant ones. 

I am so captivated by seeing my food grow in the wild.  It’s worthy of taking a moment to extend my gratitude.  People do this in many ways.  Some take a moment of silence before they harvest and simply whisper, “thank you.”  A former teacher of mine said she liked to sing to the plants while she harvested.  Lord knows if I did that, they would likely uproot themselves and run or bend over and cry.  No one has really ever heard me sing (not seriously at least) and for good reason.  I like having friends.  All that to say, do what you think would honor the plant the most.  I like to give thanks for its beauty, its nourishment, its strength and its life force.  I take a moment to see it.  I smile. 

Maybe years ago I would have thought this was crazy business, but after tucking seeds in the ground with my bare hands and after watching those very seeds spring to life, there is clearly far more going on with the food I eat than I have given credit to before.  After picking fresh, wild flowers from a field or helping to butcher ducks at Quillisascut Farm, I have experienced a spectrum of life that has caused me to arrive at the conclusion that I should be both thankful and responsible for knowing where this food came from.  Too many people know what food looks like neatly packaged on the grocery store shelf, and too few know what their foods look like fully alive and thriving.  We should know.  Without which, we must be so disconnected to the very land beneath out feet.   

Gratitude is due.  This food sustains us and we must never forget that.

9 lbs of dried nettles at Herb Pharm's Farm - I'd say hugs are in order

Nettles is hands down, one of my favorite wild edibles.  They grow abundantly here in WA, so it wasn’t until about 2 years ago that I had the opportunity to fall so in love.  The sun surprised us and popped out one day a few weeks ago while at school so a couple of my classmates and I went foraging on our break.  It is preferable to use fresh nettles, but they also dry so nicely in a paper bag in the trunk of my car.  That’s the lazy way to dry your nettles, but it works, so I’m game.  The "appropriate" way to dry nettle leaves is to spread them out on drying racks indoors with circulating air.

The paper bag-trunk drying method

By consuming nettles, they offer their energetic quality of strength to our bodies that I mentioned earlier; also, nettles is:

• a diuretic – in short, it moves stuff out, causing urination and cleansing of the kidneys, a fabulous detoxifier
• anti-allergenic - it may be used for asthma and other allergic conditions
• used in treating enlarged prostate
• impressive with a nutrient profile rich in calcium, protein, iron, magnesium and potassium
• highly beneficial (because of all the minerals) and often safe during the 2nd and 3rd trimesters of pregnancy and for nursing mothers, but of course, talk with your health care professional first

Here's what I'm talking about...we know how good kale and spinach is for us, right?  Although, they are all phytochemical-rich leafy greens, they pale in comparison to nettles.

Plant Nutrients	RDA	SPINACH	KALE	NETTLES
CALCIUM	800	102	206	2900
MAGNESIUM	300	96.8	37.4	860
IRON	18	2.96	1.8	41.8
POTASSIUM	1875-5225	518	244	1750
VITAMIN A (IU)	4,000IU	8,920IU	9,130IU	15,700IU
VITAMIN C	60	56	102	83
THIAMINE	1	0.116	0.11	0.54
RIBOFLAVIN	1.2	0.22	0.2	0.43
NIACIN	13	0.6	1.8	5.2
ZINC	15	0.618	0.78	4.7
MANGANESE	2.5-5.0	96.8	37.4	860
SODIUM	1100-3300	98	47	4.9
PROTEIN	3.60%	5%	10.20%	16.50%

*Numbers indicate milligrams per 100 grams, about 1 cup fresh or 3 1/2 ounces dried.

*Data based on USDA research “The Composition of Foods” in “Nutritional Herbology”

Here’s another reason why nettles ranks high on my list. It’s not only a tasty source of food and has fabulous medicinal properties, but its fibrous stems have been used for hundreds of years for making cords and nets.  This totally appeals to my pragmatic side.

Photo via

Ok, now for the delicious part.

With freshly harvested nettles, you can pretty much cook them in the same way you would use spinach in recipes. They are fantastic in soufflés, sautéed in pasta dishes, blanched and blended into smoothies as well as for pesto-making.  

When you harvest them fresh, you can either cook them up right away or let them dry (both of which will take the sting out). The dried leaves store best in an air tight jar in a cool, dark place.

For now, I wanted to post the most simple way to incorporate nettles into your home kitchen and medicine cabinet.  Since dried nettle leaf tends to be the most accessible to folks, let's make an infusion!  My husband (who was not exactly thrilled about the idea of drinking wild-foraged greens), loves nettles cold infusions sweetened with Florida crystals and iced up just like a good old southern iced tea.  My friend DeAnn loves to add fresh lemon juice to hers to make a Nettle Lemonade.  The recipe below is the bare bones and a canvas for you to sweeten, flavor and ice up how ever you desire. 

Have you tried nettles before, fresh or dried?  What's your favorite way to enjoy them? 

Nettles Cold Infusion
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 A powerhouse of medicinal and nutritional goodness, nettles are far superior to other leafy greens and are incredibly rich sources of protein, calcium and magnesium.  This simple cold infusion can be pepped up by adding a little peppermint tea, oat pods or your favorite citrus zest.  I find that using a French press is a convenient way to press out the nettles.

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Preparation time: 2 minutes, plus 6 hours hands-off infusion time

Yields: 1 liter

¾ - 1 cup dried nettle leaf

1 liter filtered, cold water

In a liter size glass jar or larger, combine nettles and water.  Stir, place a lid on it and let it rest on the counter for 6-8 hours.  Filter the nettle leaf out and compost.  You can sweeten to taste with honey, stevia, unrefined sugar or enjoy it by itself.

Copyright 2011, S. Nester, Original recipe