Nettle as an Herb

(Urtica dioica)

a.k.a Common nettle, Stinging Nettle

Stinging nettle has a long medicinal history.

Nettle is a very high source of digestible iron.

Medicinal Uses for Nettle

In medieval Europe, it was used as a diuretic (to rid the body of excess water) and to treat joint pain.

While the hairs, or spines, of the stinging nettle are normally very painful to the touch, when they come into contact with a painful area of the body, they can actually decrease the original pain. Scientists think nettle does this by reducing levels of inflammatory chemicals in the body, and by interfering with the way the body transmits pain signals.

The plant is used for treating high blood pressure, gout, PMS, rheumatism, diarrhea, scurvy, liver, prostate problems, anemia, fatigue, edema, menstrual difficulties, eczema, hay fever and allergies.

Today, many people still use nettle to treat urinary problems during the early stages of an enlarged prostate, for urinary tract infections, for hay fever (allergic rhinitis), or in compresses or creams for treating joint pain, sprains and strains, tendonitis, and insect bites.

Externally, Nettle is used as a compress to treat neuralgia and arthritis.

Use the infusion as a hair rinse to treat dandruff and to stimulate hair growth. Soak 2 handfuls of roots in 2 quarts of cold water overnight; next day bring mix to a boil and then simmer for 10 to 15 minutes; strain roots; use remaining liquid as a hair rinse.

Some doctors recommend taking a freeze-dried preparation of stinging nettle well before hay fever season starts. More studies are needed to confirm nettle's antihistamine properties.

Taking Nettle

1. Tea: Prepare a cup by pouring 2/3 cup of boiling water over 3 to 4 teaspoons of dried leaves or dried root and steeping for 3 to 5 minutes. Drink 3 to 4 cups per day. You can also make an infusion with fresh nettle leaves. Always drink additional water along with the tea.
2. Dried leaf: 2 to 4 grams, 3 times a day
3. Fluid extract (root,1:1): 1.5 mL, 3 to 4 times daily
4. Fluid extract (leaf, 1:1): 2 to 5 mL 3 times daily
5. Tincture (root, 1:5): 1 to 4 mL 3 to 4 times daily
6. Creams: Use as directed

Culinary

The juice cooked out of the leaves can be used as a rennet to curdle milk for cheese or junket puddings. A strong decoction of the leaves is also a substitute for rennet.

Used as an ingredient in beer making and soups.

Major commercial source of chlorophyll for coloring fats, oils, soaps, and foodstuffs.

Also used in wine making, cooked as a vegetablecasseroles, puddings, teas and incorporated into cheeses.

As a vegetable: harvest young tops with newest leaves; cover with water and stir with spoon til thoroughly washed; drain and drop into dry kettle; cook 5-10 minutes and do not overcook; drain well; add butter to skillet which has been rubbed with garlic; stir-fry till well coated.

Good salt substitute when dried.

Cautions

Always wear gloves when harvesting nettle. The sting of nettle can be mitigated by rubbing the rash with leaves of yellow dock. The irritant is formic acid which is borne in hollow little hairs with swollen bases - boiling the plant eliminates the irritant. Infusions of the plant should be well strained. Mature leaves are coarse, bitter and mildly laxative.

Stinging nettle may affect the blood's ability to clot, and could interfere with blood-thinning drugs.

Best to avoid if you have high blood pressure.

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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Some plants are extremely toxic and should be used only by licensed professionals. Some plants used for illness in the past have proven to be ineffective for the problems to which they were applied.