 Nettle leaves and stalks are gentle enough for everyday nourishing in tea or foods and powerful enough to heal damaged tissue. The kidneys, lungs, intestines and arteries are tonified, strengthened and gradually altered toward optimum functioning with consistent use of Nettles. It is a nourishing, energizing drink and helps the kidney and adrenals, including the liver. It aids digestion and helps strengthen the respiratory system. Nettles feed the hair and skin and is a prompt hemostatic (stops bleeding). This is one of the most useful plants in the herbal world. Nettles strengthen and support the whole body. Because it does so much, it is a common plant to use with almost any health condition. And no matter how well one is this plant is beneficial. Below is a list of what Nettles do. Nettle is a nutritive, tonic, galactogogue, anti-anaemic, and anti-scorbutic. It is a kidney ally, diuretic, and laxative, lithotriptic, anti-purine, chi strengthener (Chinese medicine). It is an alterative, antiseptic, astringent, depurative, anti-diabetic, anti-rheumatic. It is a pectoral, anti-asthmatic, expectorant and epispastic. (NOTE: Check medical definitions for explanation of medical and scientific terms.) Nettles are widely spread over the world and include around five hundred species. Though mainly found in tropical climates our common Stinging Nettle is found widely in temperate climates. Many of the species have stinging hairs on their stems and leaves. Painful as the plant can be to harvest due to the stinging or burning properties of the hairs on the aerial part of the plant, the benefits far outweigh the pain in the Common or Stinging Nettles. Their whole body benefits are partially listed above. There are some species of Nettles that have harsher protective venoms. Some of the East Indian species can be dangerous to harvest. A burning heat follows the sensation of pricking, just as if hot irons had been applied. The pain can last for many hours or days and can be accompanied by symptoms similar to lockjaw. There is even a Java species, Urtica urentissima, that produces effects, which can last for a whole year and are said to even cause death. The species used by herbalists is the Common or Stinging Nettles (Urtica dioica). It grows in temperate regions of Europe, Asia, Japan, South Africa, Australia and the Andes. It also grows, of course, in the Americas. The plant has heart-shaped, finely toothed leaves tapering to a point. Its green flowers are in long, branched clusters springing from the axils of the leaves. The flowers are incomplete: The male or barren flowers have stamens only. The female or fertile flowers have only pistil or seed-producing organs. Sometimes these different kinds of flowers are found on one plant; but usually a plant will bear either male or female flowers. That is why the specific name of the plant is dioica, which means 'two houses'. The flowers in the male open with a spring-like release and scatter the pollen for wind-fertilization. The female seeds stay clustered. The Nettles plant reaches heights of two to three feet. Its perennial roots are creeping, so it multiplies quickly, making it difficult to destroy. The whole plant is downy and also covered with stinging hairs. Each sting is a very sharp, hollow tube with a swollen base. The venom is in the base. It is believed to be an acrid fluid, the active ingredient being ammonia, according to Mrs. Grieves. When pressed on, the sting enters the skin and immediately expresses the venom, causing irritation and inflammation. Rubbing the juice of the nettle on the area can stop the burning properties of the plant. Rubbing it with Dock, Rosemary, Mint or Sage leaves also relieves the sting. The burning properties of the plant are dissipated by heat. Boiling enables the young shoots to be eaten as a potherb. Place nettles in a quart jar and add water until full. Cap and let stand for 1 to 3 hours. Remove herb and drink throughout the day. 1 large onion 1 bell pepper 1 cup of diced celery 1 tablespoon thyme beef or chicken broth salt and pepper to taste Add to 1 1/2 gallons of water and simmer for one to two hours. Remove Nettles. Add vegetables such as carrots, beans, and/or potatoes. Cook until vegetables are done. Serve hot. Thank you for your interest. Please check with us again for the next "Herb of the Month" coming in a few weeks. |