Nettle for Spring Health

A common weed found throughout much of the world, Stinging Nettle is a powerhouse plant. In a time when so many of us are overworked, undernourished, stressed, and depleted, this plant comes to the rescue in all of its bright green glory. 

Nettle leaf is a supreme nourisher, providing the body with a bioavailable form of iron, protein, calcium, vitamins A, D, C, and K, and chlorophyll, as well as trace minerals such as selenium, sulfur, zinc, chromium, and boron. These vitamins and minerals are available when we eat nettle leaf and when we allow it to steep for long periods of time in either water or vinegar. 

The rich mineral content of nettle, including silica, lends to nettle's reputation of promoting the growth of long, strong hair. Drinking nettle leaf infusions regularly, eating the leaves, and using preparations as hair rinses all can contribute to glowing hair and skin. 

As an anti-histamine, nettle has long been used to treat allergies and hay fever, not only relieving the symptoms but supporting the body in its entire allergic response, specifically when taken over a period of time. 

The presence of vitamin K makes nettle an anti-hemorrhagic plant, supporting the healthy clotting of blood. This is especially relevant for pregnant people. Nettle infusions, when drunk regularly in the third trimester, can support healthy levels of vitamin K in the body and help prevent postpartum hemorrhage while also deeply supporting the pregnant body's supply of iron and other necessary minerals. Nettle also strengthens blood vessels which can help prevent hemorrhoids. In the postpartum period, nettle nourishes breast milk and continues to support both the birthing person and baby through the milk. Nettle supports recovery from birth by providing vitamins and minerals necessary for tissue recovery, for healthy energy levels, and for taking on the great and profound task of caring for your new baby and yourself. 

Nettle helps us feel stable and nourished in times of stress, overwork, and depletion. As the late herbalist Michael Moore said, “[Nettle] is green food your body recognizes and can help build blood, tissue, and self-empowerment.” 

As spring is upon us, nettle leaves are sprouting up all over the bay area, including in farmer’s markets where they are available freshly bundled from local farms. Nettle is a wonderful spring green to incorporate into meals this season. Nettle pesto anyone?

“Nettle is like green mother's milk and the salty ocean of life. She imparts a green so rich it turns red inside us and becomes blood itself.”

- Robin Rose Bennet

A classic recipe for Spring in the herbalist’s kitchen is Nettle pesto. It is as delicious as it is healthy and is a great way to incorporate this Spring green this season.

Nettle Pesto Recipe
By herbalist Rosemary Gladstar

• 1-2 cups olive oil

• 1/2 cup pine nuts, walnuts, or cashews

• 2-3 cloves garlic

• Several handfuls of fresh nettles

• 1/4 cup grated parmesan cheese

• A few sprigs of basil (optional)

To Make:

Combine the olive oil, nuts, and garlic in a blender or food processor and blend until creamy. Add in the nettles and basil if using, one small handful at a time (be careful of the stingers!) Blend thoroughly until the pesto becomes a paste. Make sure to blend WELL to ensure no stingers are lingering. Add in the parmesan cheese.

Nettle infusion is a strong ally in helping to restore and replenish the body. It can be mixed with Red Raspberry leaf, Alfalfa, or Oatstraw during pregnancy or postpartum for a mineral-rich tonic beverage. 

Recipe: 

• 1 ounce dried Nettle leaf or 1 cup

• 1 quart-sized mason jar with lid

• Hot water

• Strainer

To Make:

Measure out about 1 cup of dried Nettle leaf and put it in your quart-sized mason jar. Boil 1 quart of water and pour over the herb in your jar so it is filled to the top and so the water covers all of the plant material. Stir to mix and screw on the lid of the jar. Let steep for 4 hours. Strain out the herb, squeezing all of the liquid from the plant material. The infusion should be dark green, almost black. Keep in the fridge to store and drink within 2-3 days. Drink 1-2 cups daily, making sure to also drink enough water as Nettle can be a diuretic.

Check out this recipe for a delicious Nettle tart in Edible East Bay written by my friend and fellow herbalist Anna Marie Beauchemin.

The information in this article is for educational purposes and does not substitute for medical care. Please see your physician, midwife, or a knowledgeable care provider before self-treating with any herbs or supplements, especially when pregnant, nursing, or on any medications. 

Written by: Whitney Staeb CPD of Birth Realm

Photo by: Summer Staeb