RAW Stinging Nettle!

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Permalink Reply by Rae on May 2, 2008 at 8:11pm

i have seen some pesto recipies online that use nettle in place of basil....the olive oil serves to neutralize the stinging! so, if you have a favorite pesto recipie, you can try replacing the basil with nettle. good luck!

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Permalink Reply by yardsnacker on May 2, 2008 at 9:17pm

You can go to youtube.com and type in yardsnacker. I have a nettle smoothie video. Although I prefer it juiced!

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Permalink Reply by yardsnacker on May 3, 2008 at 12:11am

yep!

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Permalink Reply by Lucy Purr on May 3, 2008 at 4:42am

Their nutty taste is kinda nice in a nut-milk based green smoothie from my experience... Though it cannot sit for more than a few minutes, so drink it up! It tastes absolutely disgusting after sitting in the fridge for an hour (though in my opinion green smoothies can't wait anyway).

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Permalink Reply by MangoAfrica on May 5, 2008 at 2:09am

Thank You !!! I have got a lot more ideas what to do with Nettle.
I do agree than they taste BAD if you keep them to long.
It’s always exiting to make new experiments!

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Permalink Reply by Anabrese on May 5, 2008 at 5:55am

Hi, my partner collect them and keeps them in the fridge, then he adds them carefully to his smoothie, makes for an interesting flavour. I just like to eat them whole if I am out walking.


www.rawlifestyle.co.uk
Recipes, diary, ebook

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Permalink Reply by Paddy on May 5, 2008 at 4:46pm

I had a nettle green smoothie tonight.

Ingredients:
Plastic carrier bag full of nettle tops(roughly 3 big handfulls)
2 royal gala apples
Water to desired consistency
Blend, bless and enjoy :)

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Permalink Reply by Paddy on May 5, 2008 at 4:53pm

From another forum I post on

Stinging Nettles - Mineral, Protein and Vitamin content

In micro-grams/100g of edible plant:

Vitamin C = 333 (Brussle Sprouts 114)
Protein = 5.9 (Curly Kale 3.0)
Vitamin A = 740 (Carrot 2000)
Water % = 84.8 (Chinese Cabbage 95.4)
Potassium = 410 (Curly Kale 490)
Phosphorus = 105 (Brussle Sprouts 83)
Magnesium = 71 (Spinach 58 )
Calcium = 630 (Curly Kale 212)
Iron = 7.8 (Spinach 4.1)

Fresh nettle, specifically Urtica Dioica, is used in folk remedies to stop all types of bleeding, due to its high Vitamin K content. Meanwhile, in dry Urtica Dioica, the Vitamin K is practically non-existent, and so is used as a blood thinner.

Benefits of Nettles
If the nettle plant has ever stung you, try not to hold a grudge, because its virtues far outweigh its offenses. Wherever nettles grow, they have been used by the local folk as a food and in herbal remedies.

Uses of Nettles

Throughout early Europe, nettles were credited with nourishing and immune-stimulating properties.

Nettle tea was used for intestinal weakness, diarrhoea, and malnutrition -- uses that persist to the present time. Nettles also act as a diuretic and are useful in treating kidney weakness and bladder infections. As a diuretic, nettles can help rid the body of excess fluid (edema) in persons with weakened hearts and poor circulation.

Nettles also have been used topically to treat eczema and skin rashes and soothe arthritic and rheumatic joints. In fact, the plant has been most widely studied for its value in the treatment of arthritis and gout. When uric acid, a product of protein digestion, accumulates in the joints and tissues, a very painful inflammatory condition known as gout can result. One tablespoon of fresh nettle juice several times a day has been shown to help clear uric acid from the tissues and enhance its elimination from the body.

Fresh nettle preparations sting a bit, and it is this sting that seems to have a healing effect: The reddening and stinging of the skin appear to reduce the inflammatory processes of dermatologic conditions (such as eczema) and rheumatic conditions (such as arthritis and gout). The tiny, stinging hairs contain formic acid and a bit of histamine. (Mosquitoes and biting ants also secrete formic acid, which is responsible for the familiar stinging and itching of their bites.) Nettles also are high in anti-inflammatory flavonoids, and they contain small amounts of plant sterols. They are extremely rich in vital nutrients, including vitamin D, which is rare in plants; vitamins C and A; and minerals, including iron, calcium, phosphorus, and magnesium.




REF:

BOOK: "Cooking Weeds" by Vivien Weise
http://www.amazon.co.uk/Cooking-Weeds-Vegetarian-Vivien-Weise/dp/19...

Auswertungs und informationsdienst fur ernahrung landwirtchaft und forsten e.V.(AID):Wildgemuse, Broschure Nr.1182 des AID~Verbraucher-dienstes, Bonn. 1987, s.8.

http://health.howstuffworks.com/nettles-herbal-remedies.htm

http://en.wikipedia.org/wiki/Nettle
Please note, although no boardcode and smiley buttons are shown, they are still useable

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Permalink Reply by MangoAfrica on May 6, 2008 at 2:41am

Thanks for knowledge sharing !

I knew Nettle was like a nutrition bomb but not how GOOD they are!
They are free and quite good tasting!
There is different kind as well! It’s grate when a new world of greens open in front of you!

My mouth gets soured after eating them raw. Do you recognise it?

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Permalink Reply by Paddy on May 6, 2008 at 5:52am

Your welcome guys :)
Someone shared this knowledge with me and im sharing it with you.
'Sharings Caring' as the saying goes.
Mango Africa what variety are you eating, is it stinging nettle, or dead nettle?
How are you eating them?

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Permalink Reply by MangoAfrica on May 6, 2008 at 9:26am

Sorry, I didn’t really get your question. What is dead nettle?

I have done some pesto with nettle, nut, oil, garlic and olives – that’s it.
I don’t know if it was Urtica Dioica (normal ones) or Urtica urens – a cousin.
I think the look very similar.

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