Nettle

About this tea

Stinging nettle (Urtica dioica), despite its fearsome reputation, has nourished and healed humans since the Bronze Age. Ancient Romans flogged themselves with nettles to treat arthritis, while medieval Europeans ate it as a spring tonic after winter's deprivations. The plant's stinging hairs contain formic acid and histamines - nature's injection system. Once dried or cooked, the sting disappears, revealing one of nature's most nutritious plants.

Young spring nettles offer the best flavor and nutrition. Harvesting requires gloves but rewards with incredibly mineral-rich greens. The leaves contain more iron than spinach, plus calcium, magnesium, and vitamins A, C, and K. Proper drying preserves nutrients while eliminating the sting. Quality dried nettle shows dark green color - brown indicates age or poor processing.

The flavor profile surprises with its pleasantness: earthy and green like spinach but with deeper, mineral notes. There's a subtle sweetness and full body unusual in leafy herbs. No bitterness when properly prepared, just clean, nourishing flavor. Some detect notes of cucumber or seaweed. The deep green liquor has substantial body, almost broth-like, reflecting its nutritional density.

Brewing recommendations: Use 1-2 teaspoons (3g) dried leaf per 250ml cup with boiling water (100°C/212°F). Steep 12 minutes for full mineral extraction. For maximum nutrition, steep 4+ hours or overnight - this creates deeply nourishing 'nettle infusion.' Can be re-steeped once. Pleasant alone but also takes honey well.

Excellent daily tonic for overall nutrition, especially for vegetarians needing iron. Traditional spring cleanser supporting kidney function and reducing allergies. The anti-inflammatory properties may help arthritis. Best in morning for energy without caffeine. Pairs with mint for flavor or other nutritive herbs like red clover. Safe for most people including children. Avoid during pregnancy without consultation. Fresh nettles can be substituted for spinach in cooking.