Nutty but nutty nettle - the unrecognized healing power

Nettle in the kitchen: Vitamin C from nature
For many gardeners, the nettle is an annoying weed that defends itself with unpleasant weapons. The wild plant is extremely tasty and has unimaginable culinary qualities. Its fine-sour to nutty aroma enriches spreads, pesto, pancakes and risotto. In salads and wild herb smoothies, the stinging nettle is often combined with dandelions, wild garlic or sorrel. For a vegetable garnish, the tender leaves are briefly blanched, steamed with onions and refined with a dash of cream. The dish goes well with potatoes, fish or meat. However, those who have never tasted the intense aroma should dose the stinging nettle sparingly.

Stinging nettles regulate the fat formation of the skin and are therefore very well suited for a hair conditioner. (Image: womue / fotolia.com)

The nettle (Urtica dioica) is native to Central Europe and grows in groups on nutrient-rich soil. It is up to a meter high and is very well recognized by the serrated leaves, which are covered to protect against predators with small stinging hairs. When touched, they break off and empty their nettle venom, which consists mainly of formic acid. To avoid the unpleasant burning, the washed leaves are beaten before preparation in a cloth and rolled with a rolling pin.

The nettle is a medicinal plant, which is used among other things for purification, in urinary tract infections, rheumatism and gout. For a wholesome tea, a tablespoon of fresh leaves is poured over a quarter liter of boiling water and allowed to steep for five to ten minutes. The wild plant is rich in phytochemicals, iron, potassium and calcium, soluble silicic acid and vitamins. The nettle contains three times as much vitamin C as broccoli and can be a valuable source of protein especially for vegetarians.

It is best to collect the leaves in sheltered locations such as your own garden or at the edge of the forest. Solid gloves protect the skin from burning. The young, about 20 cm tall plants are particularly delicate and aromatic, but also the shoot tips of older plants can be used well in the kitchen. Heike Kreutz, bzfe