Some experts call the Nettle (Urtica Dionica) the most valuable plant in the world, because its outstanding composition is cure for many diseases. Although it irritates the skin, dark green leaves of nettle by cooking become soft and very healing, and the root and seed have similar properties.
Nettle is used as a remedy for blood cleansing and anti-ischemic, anti-hair loss, rheumatism and diseases of the joints, fever, ulcers, insomnia and nervousness. It stimulates liver and pancreas, it is an excellent diuretic, raises the defensive power of the immune system, restores strength and energy, prevents inflammation, promotes discharge of harmful substances from the body. Due to the enviable chlorophyll content, it helps repair of damaged cells and affects the longer retention of oxygen in the brain.
This plant is very widespread and growing like weeds in the abandoned areas, along the roads. It is important to know how and when to harvest it and experts suggest collecting the leaves in the spring, roots in autumn and complete plant throughout the year. Only the seed is collected exclusively in August, which is very important for preparation of medicine.
Due to vitamin and nutritional value, nettle is considered very healthy and useful. It contains a lot of protein, carbohydrates and fats. It contains calcium, phosphorus, iron, magnesium, vitamin C, A, B2, B5, K, carotene, pantothene acid, lecithin and tannin. It is richer source of vitamin C and A than the most cultivated plants, but it is not sufficiently represented on our tables.
Fresh nettle leaves have similar taste as spinach. But they contain five times more calcium and six times more vitamin C than spinach. The seed has a flavor of nuts, which becomes more intense when the seeds are fried. The flowers are also edible and very aromatic.
Nettle leaves are best cooked as spinach and dried as tea or spice. Fibers that sting are destroyed by blanching. If the leaves are put in boiling water before preparation of meal, they will become completely harmless for hands and stomach.
Due to the exceptional quality Viennese doctor Bankhofer recommended nettle soup, pasta verde and nettle tea. The leaves can be added to soup or salad with some other plants and leaves, but first they should be prepared in hot water. Nettle soup is excellent for patients with kidney stone.
For pasta verde, leaves sheets should be thoroughly washed, finely chopped, briefly boiled, mixed in blender with some olive oil and garlic cloves. You can add this sauce on cooked pasta.
Nettle tea is prepared using one full tablespoon of carefully washed and finely chopped nettle, poured in boiling water and allowed to sit for a minute to a minute and a half. You can drink it moderately warm and in small sips.This tea is beneficial for gall bladder, kidneys and liver.
Due to the large amounts of potassium, nettle acts as diuretic, and is used in the treatment of inflammation of the urinary tract and prevention of formation of kidney stones.
Iron in nettle tea contributes to creation of red blood cells, which facilitates the body oxygen supply and protects against anemia. As blood purifier, nettle tea is beneficial for acne and pimples. It is also recommended for treating mouth infections and ulcers and inflammation of the gums. It encourages cell regeneration, and is recommended for the worn cartilage.
As a remedy for stomach and liver problems nettle tea should be prepared from the whole plant. It is prepared in 2 liters of water with 3 tablespoons of chopped nettles settling for 10 to 12 hours. After that, the mixture is cooked, covered for half an hour, and when cooled strain it and drink one cup three times a day before meals. This remedy separates the mucus from the lungs, cleanses the intestines, liver and stomach.
Ingredients: Half a kilogram of young fresh nettles, two tablespoons of oil and oatmeal, 1 spoon of flour, 1 dl sour cream or milk, 1 garlic clove, salt, pepper, 1 tablespoon chopped dill.
Preparation: wash the nettle, put in a pot of boiling water and cook, drain and chop as spinach.
Prepare light fried flour and garlic cloves, add sliced nettle, all a little stew, and pour first cold and then hot water. Allow to cook for a while, and then add the oatmeal. Stir, let it boil and immediately remove from heat.
If you wish you can add some salt and pepper then add the sour cream topped up with milk. Leave the prepared soup for ten minutes before serving and then sprinkle it with chopped dill.