HerbDried leaf
Nettle
Urtica dioica
A mineral-green infusion. Dried, it has no sting.
Dried stinging nettle is a pantry leaf. The sting is gone. A long steep makes a deep green-gold liquor; peppermint keeps it from tasting only like the garden.
Traditional uses
- A long morning infusion
- Cooked like spinach when you have fresh young tops (gloves)
- A green note in soup stock
How to prepare
- 1
Infusion: 2 tbsp dried leaf per 500 ml, at least 10–15 minutes, covered. Strain.
- 2
Never put raw fresh leaves in a cup.
- 3
Fresh young tops: blanch, then cook as greens.
Kitchen & home
- Buy dried culinary nettle; do not forage unless you know the plant well.
- A little peppermint in the pot is kindness.
- The liquor should look like weak green tea, not dishwater.
Go gently
- Use dried culinary leaf only.
- Nettle can sit poorly with some medicines — ask if you take diuretics or blood-pressure drugs.