What do I do with my wildcrafted nettles?

Wow - what a great lunchtime lecture yesterday, Health and Culinary Benefits of Nettle, with expert ACHS instructor Scott Stuart! We were thrilled to fill the American College Apothecary Shoppe with more than thirty community members eager to learn more about the herbal, health, and culinary benefits of nettle (Urtica urens).

Did you know that nettle has a dry, slightly sweet and slightly salty taste, which comes from its enriching minerals? Nettle is also high in protein, which makes it a healthy and flavorful addition to your favorite recipes!

Nettle is a lot like spinach. For example, you can steam or sauté nettle and serve it plain or with a little sea salt as a healthy vegetable side dish. You can also add nettle into omelets, salads, pastas, soups, and stews, and use the herb to make teas and tinctures.

In fact, we posted a delicious nettle pesto recipe to ACHS Facebook you can download at facebook.com/ACHSedu. This recipe is part of the PowerPoint presentation Scott has shared with us for everyone who was unable to attend the live event. Download a PDF of the presentation here, including information about traditional and medicinal uses for nettle, and be sure to leave a comment!

How will you use nettles? Will you make a delicious meal? A body care product? A tincture? Tell us about it!

Interested in learning more about herbal medicine classes for health and wellness? American College accelerated online classes start March 19: Herb 101 Basics of Herbalism and Aroma 101 Introduction to Aromatherapy. >> Click here to request more information today.


Image: Health and Culinary Benefits of Nettle Lunchtime Lecture participants in the ACHS Apothecary Shoppe. Image © Dorene Petersen 2012.

*This information has not been evaluated by the FDA. This information is presented for educational purposes only and is not intended to treat, diagnose, cure, or prevent disease.

How to Cook with Nettles and Make Nettle Pesto

If you ever played in the woods as a kid you probably got stung by nettles. It itched and burned for a few hours and then faded away. That’s because nettles have stinging hairs like tiny hypodermic needles. The toxic juice in the nettle hairs is a combination of acid and antigenic protein under pressure. When the needle penetrates the skin the tip breaks and the juice is injected.

But did you know that nettle is not only one of the most useful medicinal herbs, it can be eaten as a vegetable, like spinach! This “noxious weed” strengthens and supports the entire body. The fresh leaves may be steamed, sautéed, even added to soups, stews, and sauces. It can be lightly sautéed and layered in lasagna like spinach, or even steamed or blanched and then substituted for basil in pesto, called Pesto d’ Ortica in Italian. Don’t worry—drying or cooking neutralizes nettle’s stinging properties.

To read the full-text article "Don't Fear the Nettles," by ACHS Instructor Scott Stuart, which appeared in the May 2010 edition of the ACHS Reporter, click HERE.

Nettle Pesto Recipe

• 6-cups course chopped nettle leaves (harvest the top few leaves)
  
• 6 mint leaves 1-2 cloves garlic
• 1⁄3-cup pine nuts (or try walnuts)
  
• 1⁄2- cup Parmesan
  
• 1⁄2- cup extra virgin olive oil
  
• salt and pepper to taste

Pick nettle leaves from the stems wearing rubber gloves. Then rinse the nettles in a colander or salad spinner to remove any dirt and insects.

Bring a pan of water to boil and blanch nettles in boiling water for one minute – this will remove the sting. Drain well and squeeze out any excess moisture. You can also steam the nettles. Save the leftover liquid for soup stock or just drink as a tea.

Place all dry ingredients in a food processor and pulse until chopped up. Slowly add the oil while blending until the desired consistency is reached.

Taste and season as desired. It can be used right away over pasta, gnocchi, or pour just a little olive oil over the top in a sterilized jar and store in the fridge for up to a month.