Stinging nettle, aka Uritica Dioica, grows along roadsides and in the forests almost throughout the US and Canada. It is best known for its ability to “sting” you with its prickers, causing an uncomfortable urticaria or itchy rash that may last up to 12 hours. Although not a commonly known herb now, nettles has a rich history of medicinal uses and its leaves and roots have been used for everything including bladder issues, allergies and even hair-regrowth. Once boiled, the stinging nettle can also be added to soups and salads, adding a multitude of vitamins and minerals as well as a delicious taste to your meal.
Today the herb is frequently used in the springtime to deal with the most common seasonal condition, allergies. It has been tested to be a potent anti-histamine when taken either in teas or in its whole form in capsules. Taking nettles will help with all of those nasty allergy symptoms, such as sneezing, sniffling and runny nose. And best of all, it won’t make you drowsy. Although the tea literally tastes like you are drinking grass, it may become appealing once you realize the strength of this potent herb. Damon has also been knowns to sprinkle the herb in his cereal, on his eggs, in a smoothie – the possibilities are endless.
As this herb is a mild diuretic, it should not be used if you have congestive heart failure or kidney problems. Also, if you are pregnant, diabetic or have a prostate condition, please consult with a naturopathic physician before taking this herb. Please also be careful if you are harvesting stinging nettles yourself. Gloves are recommended.
Sages’ Favorite Nettle Soup:
In Portland, you can buy already harvested nettles at the co-op and farmer’s markets. Or if you are brave, you can harvest them yourself.
Ingredients:
2 TB vegetable oil or butter
2 TB flour (gluten-free works great)
1 onion, roughly chopped
2 cloves garlic, chopped
Several handfuls of freshly picked and washed young nettles
2 cups milk (cow, soy, rice – it all works)
1 cup vegetable stock
Salt and pepper to taste
Fry the onion and garlic in the oil/butter for a few minutes then stir in nettles (don’t worry about removing the stalks) until they are soft. Stir in the flour and gradually add the milk and stock, stirring all the time. Add seasonings. Blend half if you desire a creamier soup. Enjoy!
~Kathryn Sage, ND ~ 