Nettle leaf is rich in minerals, chlorophyll, amino acids, lecithin, carotenoids, flavonoids, sterols, tannins and vitamins (especially vitamin C).
The young leaves can be cooked like spinach, made into a soup or incorporated into risottos, pasta, and frittatas. Leaves should not be picked in autumn because the crystals causing the sting are then at their most abundant, and ingesting it can damage the kidneys. For the same reason older leaves are to be avoided (they also tend to taste bitter).
Cooked nettle leaves are good with poached eggs and were used to make nettle pudding and nettle beer. In fact, nettle pudding was declared Britain's oldest recipe, dating from 6000 BC (Daily Mail, Sept 2007).
Nettle tea is mostly imbibed for medicinal benefits but also to enjoy as a drink, combined with honey and cinnamon.
The young leaves can be cooked like spinach, made into a soup or incorporated into risottos, pasta, and frittatas. Leaves should not be picked in autumn because the crystals causing the sting are then at their most abundant, and ingesting it can damage the kidneys. For the same reason older leaves are to be avoided (they also tend to taste bitter).
Cooked nettle leaves are good with poached eggs and were used to make nettle pudding and nettle beer. In fact, nettle pudding was declared Britain's oldest recipe, dating from 6000 BC (Daily Mail, Sept 2007).
Nettle tea is mostly imbibed for medicinal benefits but also to enjoy as a drink, combined with honey and cinnamon.
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