Nettle is not just for tea.
I have been a fan of Stinging Nettle's health benefits and slightly sweet taste as a tea for years. I drink it plain, put a little in my green tea in the morning, and most of the tea blends I make have nettle as a base. I truly love nettle and have jokingly thought I should sport a t-shirt that says I heart nettle.
I could go on and on about the health benefits of
nettle - it is something you cannot take too much of as it does not create some
of the toxicity problems or conflicts that some other herbs can cause. I use it
as a general health tonic and also because I like the taste. However, Nettle is
good for easing allergy symptoms. I have found it is also useful for little
intestinal issues that sometimes occur when I am fighting a bug or have eaten
something that does not sit right with me.
I have only used dried nettle in leaf and powder form and also nettle
tincture. The most common use for me is dried in different teas. I have a
pantry full of herbs and a garden with some as well and I like to experiment
with various combinations for tea. I make teas that are soothing, some that are
immune boosting, and I like to combine herbs and plants that compliment each
other for a satisfying cup of hot or iced tea. One of my favorite blends to
make is nettle with lemon verbena and red rose petal - it tastes romantic and
delicious with or without a bit of honey.
I frequent my local neighborhood farmer's market
each Saturday and have gotten to know many of the vendors. I am lucky that one
of those vendors is Greg at Ventura Native Plant and Seed, with whom I have
many interesting conversations about teas and recipes. I also pick up plants
for my garden when I can find a space; as a result my garden is becoming more
native a bit at a time and many of the plants are also ingredients for tea.
Greg and I regularly discuss the benefits and great taste of nettle and
he also cooks with it and has shared his enthusiasm for how great nettle tastes
in its freshly cooked form.
This morning he surprised me with some fresh nettle
and shared with me that it is best when picked early in the morning. He showed
me which part of the plant to be careful of (the stem with little stingers) and
explained how to clean it and to use gloves. I was initially excited and
then worried about how I was going to clean it.
I found a recipe in the New York Times online a few weeks ago that I had
saved - you can do a search on NewYorkTimes.com of the term Nettle and you will
see the recipe. I will give you my version as I followed the recipe but changed
a few things. I went to the hardware store and got some gloves and pulled out a
bowl for the cleaned leaves and stem - I kept the thinnest stems and leaves and
discarded the thick stems and leaves that were brown. It was not as bad as I
thought it would be and I did not get stung. Cooking the fresh nettle (even
just boiling for 2-3 minutes) takes away its sting.
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| cleaned nettle |
Here is my version of the recipe using different
pasta and sausage, less garlic, and a different kind of cheese.
Measurements are approximate. *Note if you do not have nettle you can
substitute kale or spinach.
3 tablespoons olive oil
2 cloves fresh garlic - finely chopped
1 large onion - chopped
1 generous tablespoon tomato paste (I use the one
that comes in the tube but the canned is fine)
Large bunch (1/2-1 pound) fresh nettle cleaned and
set aside
Fresh goat feta crumbled
Bring a large pot of water to boil for the pasta
Meanwhile in a large frying pan heat the olive oil
and add the onion and a bit of salt and cook a few minutes. Add the sausage
breaking up with a wooden spoon. Cook them both until the onions are softened
and the sausage is browned. Turn off heat and add the garlic and tomato paste
and stir to combine the garlic and tomato paste into the sausage/onion mixture.
Set aside.
When the water boils follow package directions and
cook the pasta just until done. A few minutes before it is done, put the pan
with the sausage/onion mixture on the stove on medium high heat for a couple of
minutes. Add 1/4 cup of the water from the pasta and the nettle and cook a few
minutes mixing all ingredients together until the nettle is wilted.
Drain the pasta and mix the pasta and
nettle/onion/sausage mixture together in a large warm bowl. Add the cheese and
serve in pasta bowls. I enjoyed this with a glass of white wine.
This recipe is not simple because of the extra work to carefully clean
and prepare the nettle for cooking but it was worth it because it is delish!
Romantic Tea Blend
Combine 2 teaspoons organic dried nettle leaf, 1/2 teaspoon organic dried lemon verbena, and 1 teaspoon organic dried red rose petals.
Heat water until it is just about to boil. Remove from heat and steep tea in the hot water 4 or 5 minutes. Drink as is or sweeten with a bit of honey or agave.
*I accidentally let the tea steep for about 20 minutes this week - still delicious!
Methods for making tea:
Put ingredients in a bag and pour water over bag in a cup or mug
Steep in a strainer in individual tea pot or cup
put tea mixture in heat-proof glass measuring cup, pour water over tea and steep and then pour through a small strainer directly into your cup.
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| Romantic Tea Blend |
Until next time… may you find enjoyment in food and nature,
Marla
