OVERVIEW:
Nettle, also known as stinging nettle, is part of the rose family and as the common name implies, is armed with hair-like stingers that fall off in hot water. It has a faint yet herbaceous aroma and a flavor that is similar to spinach mixed with cucumber which is pleasant, slightly bitter and has a salty taste. Nettle leaf has a long history of use as food and today we know that the herb is highly nutritious.
The dried leaf is commonly used as a nutrient-dense herbal tea and is often used in tea blends, although it is also frequently encapsulated or tinctured. There are a variety of vitamins, including A and K, that are found in stinging nettle tea and besides the minerals and other healthy properties, many of these also act as antioxidants, anti-inflammatory, and astringent agents inside the body. The herb has been used as a diuretic supporting urinary health, a common natural allergy relief, and joint pain remedy.
LATIN:
Urtica dioica
ORIGIN:
Chile
CULTIVATION:
Organic
PARTS USED:
Dried Leaf / Cut & Sifted
CATEGORY:
Culinary and Medicinal Herb
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Nettle and Green Garlic Soup
Nettle Pesto Pasta with Bacon
Stinging Nettle and Sour Sorrel Soup
Vegan Greens and Sunchoke Ravioli
Wild Green Potatoes
Nettle Leaf
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
