Nettle |
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| Common Name | Nettle |
| Scientific Name | Urtica dioica |
| This plant is also called Common Nettle, Stinging Nettle, Great Stinging Nettle, Indian Spinach, Bad Man's Playthings, and Hoky-Poky. Native to the Northern Hemisphere, it is now found all over the world in waste places and roadsides. In Scandinavian mythology, nettles were sacred to the god Thor, so families threw these plants on the fire during thunderstorms to keep their homes from being destroyed by his lightning. Despite the hazards involved in harvesting it, the rich iron, protein, and vitamin content of the nettle makes the effort worthwhile. The tea is believed to stimulate the digestive system and increase lactation in nursing mothers. Its astringent qualities are said to relieve urinary disorders, rheumatic problems, and colds. CAUTION: When handling or harvesting nettle plants, be sure to wear gloves in order to prevent severe stinging, itching, and blistering where the plant touches the skin. Once the greens are cooked or dried they lose their poisonous quality, but never use old leaves uncooked, for they induce symptoms of poisoning and can cause kidney damage. | |
| Plant | Perennial. Nettle's stout stem is densely covered with stinging hairs that contain a venom of formic acid. Serrated, opposite, grey-green leaves are heart shaped and downy underneath. Small, greenish flowers appear in branched clusters from July to September. |
| Height | 1 to 8 feet. |
| Soil | Rich, moist, full of organic matter. |
| Exposure | Sun. |
| Propagation | Seeds planted during the third lunar phase, or new shoots taken in spring. |
| Care | |
| Part used for Tea | Young leaves, dried. |
| Taste | Bland, but good with a little mint or other sweetener. The tea is light green. |
| How to Brew | BY INFUSION: Use 2 teaspoons of dried, crumbled nettle leaves per cup of water. Steep 5 to 10 minutes. |
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