If you are feeling run down, nettles will give you a fantastic boost to wellbeing, here are some facts that you might never guess of this humble plant.
Susun Weed says;
Nettle is amazingly rich in protein, vitamins, and minerals, especially the critical trace minerals: anti-cancer selenium, immune-enhancing sulphur, memory-enhancing zinc, diabetes-chasing chromium, and bone-building boron. A quart of nettle infusion contains more than 1000 milligrams of calcium, 15000 IU of vitamin A, 760 milligrams of vitamin K, 10% protein, and lavish amounts of most B vitamins.
Vitamins A, C, D and K, calcium, potassium, phosphorous, iron and sulphur are particularly abundant in nettles.
From Nutritional Herbology by Mark Pedersen
Per 100g dry weight:
Calcium – 2900mg
Magnesium – 860mg
Potassium – 1750mg
Selenium – .22mg
Zinc – .47mg
Thiamine – .54mg
Riboflavin (B2) – .43mg
To make a nettle infusion: Measure out one ounce of the dried herb. Boil a quart of water. Put the dried herb into a quart jar and fill to the top with the boiling water. Stir with a wooden spoon and add water until the jar is full to the top. Lid tightly and set aside to brew for at least four hours, or overnight, whichever is easier for you.
To use: Strain and squeeze the liquid out of the herb. Be sure to refrigerate your infusion, as it will go bad at room temperature once it is done brewing. (If that happens, I use it as plant food. And you should see how my roses adore it!)
Nettle infusion is delicious over ice. Its rich green taste is not at its best when served hot. Adding honey can make it taste quite strange. Some folks like to add a little apple juice to sweeten it. Or stir in some miso, for a salty drink. However you consume it, do drink it up within a few days, as nettle infusion doesn’t last.
Green blessings surround us, even in the middle of winter.
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