Nettle Infusion (Urtica dioca)
(Very nourishing tonic for fatigue and allergies when taken daily for a few weeks)
1 oz. dried nettle tops or leaves
1 quart boiling water
In heat proof quart jar, pour boiling water over nettle leaves and let infuse for 4-8 hours, or overnight. Strain and drink within 24-36 hours.
Steamed Nettle and Garlic
Basket of freshly picked Nettle tops (stems and leaves)
Garlic cloves (crushed)
Sea Salt to taste
Olive oil
Bring pot of water to a boil. Rinse nettles if needed. Chop nettles and place in steamer or strainer with lid. Steam for 5 minutes or until soft and bright green. Remove from water bath and drizzle olive oil, freshly pressed garlic and salt to taste. This is a delicious on it own with eggs and goat cheese or as a side to any meal. This is also the base for many other dishes.
Nettle Quiche (for 2 quiches)
2 previously prepared whole wheat crusts
1 large Onion chopped
4-6 Garlic cloves
Basket of Nettle tops or leaves, cut in small pieces (2-3 cups)
Sun dried tomatoes, cut in slivers
Mushrooms (freshly harvested Oyster, Lion’s Mane or Wine Cap, or whatever you have) tear, slice or cut (Rehydrate mushrooms if using them dried and pat dry)
8 oz Grated Cheese of your choice (we use combination of Gouda and Goat cheese)
12-14 eggs depending on size
1/2 cup good quality cream
Olive oil
Herbs of your choice (Cayenne, Basil, Oregano, Rosemary, Parsley)
Prepare whole wheat crust ahead of time. Preheat oven to 400 degrees F. Bake crusts for 8 minutes so that crust is partially cooked (and will not be soggy when adding egg and veggie mixture).
Saute onions in olive oil until transluscent. Add chopped nettles, garlic, mushrooms, and herbs. Cook until nettles are soft and wilted. Meanwhile beat eggs, and cream together in large bowl with spout. Grate cheese and sprinkle some on bottom of crusts. Spread nettle mixture in each crust. Pour egg mixture over nettles and sprinkle the rest of the cheese. Garnish with sun dried tomatoes and any other herbs.
Place quiches in oven at 400 degrees F for 10- 15 minutes and then lower temperature to 325 degrees F for another 20-30 minutes (until quiche has set). Let quiches rest for 10-15 minutes before slicing into them.
We serve this with Garlic-Herbed Potatoes and Vegetable- Herb Soup or a Green Salad of freshly picked in season greens:Arugula, Spinach, Dandelion, Violet, Plantain, and Lambs Quarter leaves. Yum!
Note: This can be made as a crustless quiche. Prepare in well oiled iron skillet following the directions above.
Easy Nettle and Potato Soup
Freshly picked Nettle tops (cleaned and chopped) 6cups
12 medium potatoes (quartered)
2 onions or leeks (diced)
4 carrots chopped
4-6 Chopped Garlic cloves
Salt and pepper to taste
8 cups water or broth of your choice (can be a mixture of water and broth)
1-2 cups milk of your choice (or more if you like)
Olive oil
Herbs of your choice (parsley or chives)
Quarter potatoes and place in pot with 8 cups of water or broth. Bring to a boil and add nettles tops. When potatoes begin soften, lower heat and let simmer. Meanwhile, saute onions in olive oil until soft. Add carrots and garlic and cook for another few minutes. Now smash potatoes and nettles in the liquid with a potato masher, making a chunky, thick soup. Add the onion and carrot mixture and stir. Add milk or cream and season to taste. Let simmer for another 10-20 minutes with lid off.
Nettle Chai (1-2 servings)
We love this delicious and spicy herbal brew on a cold afternoon in spring or as a dessert on a blustery wintery evening! Even those who do not really like the taste of nettle will be delighted by this home brew.
2 cups filtered water
1/2-1 cup organic whole milk or milk substitute
6-8 green pods (cracked)
5-6 organic cloves
1 inch piece of Cinnamon stick/bark
10-12 Black peppercorns
2-3 slices of fresh peeled ginger
3-4 heaping Tablespoons dried nettle leaves
Local Honey or cane sugar (optional) to taste
1/2 teaspoons black tea (optional)
Bring all ingredients (except milk, black tea and sweetener) to a boil in a non aluminum pot over medium heat. When this liquid comes to a boil, turn down heat and steep for 20-40 minutes with lid slightly ajar. Turn off heat and add black tea (if desired) to steep for five minutes. Add milk and bring solution to a gentle simmer to warm milk. Turn off heat. Pour tea through mesh strainer. This recipe makes one to two cups of Chai. Enjoy with loved ones or relish in some time to nurture yourself!