Nettle is an herb that improves just about everything. Herbalists often say, "When in doubt, use nettles". Nettle improves the body's resistance to pollens, molds and environmental pollutants. It stabilizes mast cell walls, which stops the cycle of mucous membrane hyperactivity, and it nourishes and tones the veins' elasticity, reduces inflammation and helps prevent blood clots. It also helps curb the appetite, cleanses toxins from the body and energizes, making it a motivating ally for those who seek to stay on a healthy diet.
Drinking nettle tea before and after surgery helps build the blood, promotes healthy clotting, speeds recovery and helps the patient reclaim his or her energy. Nettle leaf and root are known to tone and firm tissues, muscles, arteries and skin. Taken internally, they decrease uric acid buildup and increase circulation to the skin's surface.
Topically, nettle can be used as a hair rinse to treat dandruff and hair loss, a cleanser for oily skin, a sitz bath for hemorrhoids or a wash for hemorrhoids. Compresses prepared with nettle tea can be used to treat arthritic joints, burns, eczema, insect bites, sciatica and wounds.
Nettle could be described as a superfood, being extremely nutritive, even more so than spinach. When stored with fruit, dried nettles can make the fruits last longer, be more resistant to mold and maintain their flavor better.
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Garlicky Nettle Pesto
1/2 pound fresh nettles
4 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese
Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.) Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.
In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.
