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Nettle, Stinging [Urtica Dioica]:

Source of Recipe

Unknown


Recipe Introduction

Companion Plant for: Broccoli, tomato, Valarian, mint, fennel. Attracts/hosts: Bees.

Recipe Link: http://www.care2.com/greenliving/weeds-worth-growing.html#ixzz2JKMWgyFh

List of Ingredients

Shoots eaten raw (Just as they first appear.) Up to 14 inches tall.
Young stems, leaves and tops, cook 15 seconds to remove sting. Cream them, use in pudding, soup etc.... Make juice of them. Dry for tea.
Use juice on the hair.


Recipe

Edibility: Despite its “sting”, much of the plant is edible, when blanched, steamed or dried. Stinging nettles are an excellent source of vitamins A, B and C, as well as minerals like calcium, magnesium and zinc. They have been used to treat conditions like arthritis and seasonal allergies for many years.

Advisory: It is best to carefully dig this weed out of the garden (with gloves on) and keep it in a pot. Although this plant is worth having around, its sting is still painful.


Nettle Beer;
4 quarts of fresh nettle tops to 2 gallons water. Add 2 lemons, thinly sliced, rind and all. Add 2 ounces crushed ginger. Boil gently for 40 minutes. Strain. Add 2 C brown sugar. Cool to just lukewarm. dissolve 1 cake yeast in 1 C liquid and stir in. Bottle and cap. wait a few days. Must be served cold or it will foam out of control. (Near beer,or non alcoholic).