Stinging Nettle
January 4, 2009
Stinging nettle has a distinct flavor that one can truly learn to appreciate. One of the sweetest childhood memories I have, is that of my grandmother putting gloves on and gathering fresh stinging nettle in her garden in the spring, pressing it raw and mixing it with honey and walnuts for me to so I could keep growing and stay healthy. She then would cook nettle soup with angel hair and yogurt; a spring treat the whole family looked forward to.
As far back as history dates, stinging nettles have been praised as a cure-all for everything from the common cold and sore throat to scurvy and cancer. Today, research is looking at nettle preparations as possible treatment for various conditions including prostate cancer, hepatitis and urinary disorders.
Nettles are rich in calcium, magnesium, iron, potassium, phosphorous, silica, iodine, sodium, sulfur and other elements including tannin, beta-carotene and amino acids. Nettles are also a good source of vitamins C and B complex and it’s fascinating to note that they are said to dish up more protein than any other vegetable.
Fresh nettle tea is another spring tonic that is good to the last drop and rich in minerals and vitamins. Put a handful of fresh washed leaves into heated tea pot. Cover with boiling water and steep for five minutes, or until desired strength is reached. Strain before serving and add honey to taste.
Nettle can be used instead of spinach and Swiss chard in quiches, pies and soups. Here is a recipe that is simply a culinary marvel:
Aunt Nettie’s Nettle Quiche
10-inch unbaked pie shell
1 cup grated sharp cheddar cheese
2 cups cooked nettles, drained
1/4 cup minced onion
4 eggs
3/4 cup light cream or milk
salt, pepper, cayenne to taste
Sprinkle cheese in bottom of chilled pie shell. Spread prepared nettles over cheese. Beat remaining ingredients and pour over nettles. Bake in 400oF oven for 10 minutes. Reduce heat to 350oF and bake another 20 minutes or until custard is set: when a knife inserted comes out clean.
Enjoy!
Recipe Source: article
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