NETTLES FOR TEA

Stinging nettle (Urtica dioica) has been a staple in herbal medicine since ancient times, from the Egyptians to the Romans.

Its scientific name, Urtica dioica, comes from the Latin word uro, which means “to burn,” because its tiny, stiff hairy leaves can cause a temporary stinging sensation upon contact, releasing a cocktail of chemicals, producing swelling and itchiness. This common shrub can cause so much drama!

Despite its name, once dried, brewed in a tea, or cooked, stinging nettles can be safely consumed.

This overlooked wild green is chlorophyl-rich, full of nutrients, antioxidants and vitamins and linked to numerous potential health benefits. Historically it has been used to treat muscular pain, eczema, arthritis, gout, and anaemia. Also research shows it could help UTIs, lower blood sugar and is high in polyphenols.

Harvest young stinging nettle leaves, toward the top of the plant, before it flowers. We decided to sauté them with some onion, garlic and ginger to have with our dinner.

My family has a tendency to cook any old green foliage, and this has clearly been passed on to me! As a child, if I asked my parents what this leafy stuff was on my plate, they would just reply 'GREENS..., JUST EAT THE THING, IT'S GOOD FOR YOU' (But of course, identify what you are eating before consumption!) If you are vitamin deficient or low in iron like me, munching on a few cooked nettles or sipping on hot tea nettle can help you out. It's a great source of nourishment.

Nettle has a punchier taste compared to the well known spinach. It's earthy, slightly grassy-tasting, with a bit of a peppery bite. The only way to describe the texture is that it is a little furry!

PRESERVING PLANT POWER

With the remaining leaves, we made a stinging nettle tincture. 

To prolong the goodness of our homegrown mint and locally grown nettle, we made a couple of tinctures a few weeks ago. They are a great way to preserve herbs for use throughout the seasons.

Nettles contain nutrients that act as antioxidants inside your body, while mint soothes and calms the digestive system.

The magic of tinctures is that even after the last harvest, the plant's medicinal qualities, spirit and powerful properties live on through the traditional ways of preservation. They have an amazing shelf life. Throughout the cycles of all the seasons, we will still be able to taste the freshness of our harvested herbs.

Note to self: remember to always label and date your tinctures!

Nettle’s fierce exterior is just a front, and underneath is an underrated but super, nourishing herb.

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Moni Dajee, founder of The London Alchemists - artist, creator, explorer, beekeeper and avid practitioner of natural alchemy.