Stinging the praises of these humble weeds
The cause of many an ‘ouch’ no doubt, but these plants deserve our respect and preservation, says Sue Wilkinson. Be Nice to Nettles Week runs until May 25.
Nettles play a critical role in preserving wildlife and are also beneficial to humans.
The plant has been used as food for many centuries and was relished as a springtime treat.
Nettles are often substituted for spinach and can be used to make pesto, soups, stews, tea, and even beer! A dairy company has even come up with nettle cheese. Nettle contains high levels of calcium, magnesium, iron, and vitamins and is truly a superfood.
Its use has been recorded as far back as the Bronze Age and it is still in use today.
Aside from its use in herbal supplements, nettle has also been used as a textile. It can be made into different textures, from silky to coarse. Nettle fabric can be dyed or bleached. It was a common household textile in the 16th and 17th centuries. During the First and Second World Wars, nettle fibre was used as a substitute for cotton yarns.
The plant is an incredibly versatile herb that can also be consumed. It has high nutritional content and low calories, making it popular in the kitchen.
A cup of nettle contains 37 calories, two grams of protein, and six grams of dietary fibre. In addition, they also contain vitamin A, iron, and calcium. The leaves taste a lot like spinach and are simple to steam. They become bright green and lose their sting when cooked.
Nettle has a long history of medical use too. Greek doctors used theleaf in the first and second centuries to cure respiratory problems, as well as for its laxative and diuretic effects.
Nettle was used as a gargle for throat and mouth infections and to heal wounds and skin diseases by 17th century herbalists. The plant’s root has also been used to promote good prostate function and regulate male hormones. Nettle can help maintain sinus health and treat upper respiratory conditions. What an incredible weed this is. Nettle soup, and dessert - Garden rhubarb pavlova, nettle and white chocolate cremo, nettle maringue , white chocolate tuile and candied nettle