Stinging nettle, or Urtica Dioica, is a perennial flowering plant that has been used medicinally through the ages, dating back as far as Ancient Greece. Today, it can be found all over the world, but its origins are in the colder regions of Europe and Asia.

While best known for the stinging reaction that occurs when the skin encounters the fine stinging hairs (also known as trichomes) located on its leaves and stems, when processed and used as tea, stinging nettle is nutrient dense and has a number of wellness benefits. Traditionally the whole plant can be used but it is favourable to use only the leaves in tea. The herb has anti-inflammatory qualities, as well as being a great detox.

How to Use:

Dried stinging nettle has a robust, earthy flavour that is less herbaceous than the fresh leaves. Steep 1 teaspoon of tea per cup of freshly boiled water in a teapot or infuser for up to 10 minutes. Take care not to over brew nettle, as this can result in a bitter taste. Add honey or another sweetener, if desired. Nettle can be blended with other teas and herbs. It is delicious with rooibos, peppermint, lemongrass or dandelion.

Nettle tea can be enjoyed iced in summer, served with fresh lemon.

You can also use this organic nettle leaf in soups and stews. You can even blend nettle into homemade pesto or add it to your next spinach pie.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Images for illustrative purposes only.