Nettles ~ Put Some Sting In Your Spring!

Today my daughter and I harvested our first batch of nettles of the spring! It was so exciting for me because I crave them all year.
We've been harvesting nettles each spring since she was a toddler. She's now 13 and still an expert! In fact, unlike myself, she doesn't even wear gloves. She squeezes the outer leaves and rubs them between her fingers and pops them in her mouth! (I don't suggest trying this unless you are prepared to get stung - or unless, like I suspect of her, you've made some enchanted pact with the forest nymphs!)


I harvest the tender tops from the time they first appear in spring through mid-summer when they begin to set flowers.
I use gloves and scissors and snip of the new tops into a paper bag.

What Do I Do With Stinging Nettles?

I enjoy fresh nettle infusions during the spring. The taste is decidely different than from dried nettle. I love it!

I steam them and eat then drizzle with chopped garlic, olive oil and apple cider vinegar. SWOON!!!!


I dry some for storing so I have nettle infusions all year long.

I also make up a big batch of Nettle Infused Vinegar

Nettles ~ The Nutritional Powerhouse

Stinging Nettles are a rich source of calcium, magnesium, zinc, iron, cobalt, copper, potassium, trace minerals, chlorophyll, the B-complex vitamins, and more.
Because of their dense concentration of minerals and amino acids, Nettles help to build healthy bones, hair, skin, and teeth, as well as being an excellent tonic for pregnant, lactating, and menopausal women.
Nettles are a tonic for the kidney, adrenal, and thyroid glands, so they can help increase and stabilize energy levels. Used regularly for several months, they can prevent hay fever and other allergies.

If you should get stung while harvesting nettle look for some yellow dock leaves (pictured below)- they always grow near nettle. Simply crush the leaves and rub on the sting.



I'd love to hear how you use spring nettles!

Just Say No to Synthetic Vitamins and Processed Foods

For some time now there has been a sort of gross reductionism going on in the field of health and nutrition. Part of it is due to the type of research being done, and the way that it is interpreted to serve the corporations sponsoring it. Specific nutrients that are shown to be beneficial in clinical studies are isolated, often in synthetic form, and heralded as new weapon against cancer, heart disease, old age, etc.

There are some rather disturbing marketing trends are geared towards women and children. Television and print advertisments show smiling, athletic women racing from one place to the next while nibbling on a "just for women" candy bar that has been "fortified with a bunch of synthetic vitamins and minerals as well as a whole host of other artificial addditives and preservatives. Children have 'fortified juices, cereals, ceral bars, and even flouridated 'nursery water'.

What these ad campaigns don't show is no matter how fancy these products are dressed up and displayed, they are still dead, processed foods that may contain harmful ingredients like hydrogenated oils, preservatives, and neurotoxins.

Even in the field of "alternative health" we find this same sort of reductionism going on. Herbal compounds are isolated, extracted and ingested in inappropriate quantities, without the synergy that the whole plant provides.

We've all heard the alarming research showing that a specific herb has been found to be toxic - comfrey, ephedra, kava, etc. Yet somehow Native peoples managed to use these herbs very successfully for many generations. Many of us still do.

There is something to be said for using plants and foods in their whole forms and for cultivating a relationship with the different energies offered by the plants around us. It's very hard to improve on a diet of wild foods and herbs. Well-nourished bodies and minds enjoy balnaced hormones and hearty immune systems.

I realize that with depleted soils and other environmental and individual concerns that supplementation is sometimes unavoidable. Many of us commonly turn to herbs in times of imbalance - but the use of herbs can also be a wonderful preventative ally. Daily infusions of nourishing herbs such as nettle, raspberry leaf, oatstraw,and lemon balm are a wonderful way to add extra nutrients to your diet.

I say we trade in the food labels showing the isolated synthetic ingredients provided in the de-natured, processed products for a diet rich in wild foods and nourishing herbs.

Unlike synthetic pills, daily herbal infusions provide essential nutrients in a highly assimilable form.

Vitamins & minerals are abundant in many common herbs:

~VITAMINS~


VITAMIN A
Enhances immunity, prevents eye problems and skin disorders. Important in bone and teeth formation. Protects against colds and infection. Slows aging process.

HERBAL SOURCES: Alfalfa, borage leaves, burdock root, cayenne, chickweed, eyebright, fennel seed, hops, horsetail, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaves, red clover, rose hips, sage, uva ursi, violet leaves, watercress, yellow dock.

VITAMIN B1 (Thiamine)
Promotes growth, improves mental attitude, aids digestion, helps strengthen nervous system and prevent stress.

HERBAL SOURCES: Alfalfa, bladder wrack, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, fenugreek, hops, nettle, oat straw, parsley, peppermint, raspberry leaves, red clover, rose hips, sage, yarrow, and yellow dock.

VITAMIN B2 (Riboflavin)
Needed for red blood cell formation, aids growth and reproduction, promotes hair, skin and nail growth. Important in the prevention and treatment of cataracts.

HERBAL SOURCES: Alfalfa, bladder wrack, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, fenugreek, ginseng, hops, horsetail, mullein, nettle, oat straw, parsley, peppermint, raspberry leaves, red clover, rose hips, sage, yellow dock.

VITAMIN B3(Niacin)
Essential for proper circulation and healthy skin. Increases energy, aids digestion, helps prevent migranes.

HERBAL SOURCES: Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, hops, licorice, mullein, nettle, oat straw, parsley, peppermint, raspberry leaf, red clover, rose hips, slippery elm, yellow dock.

VITAMIN B5 (Panothenic Acid)
Enhances stamina, prevents anemia, helps wounds heal, fights infection, strengthens immune system.

HERBAL SOURCES: Alfalfa, burdock root, nettle, yellow dock.

VITAMIN B6 (Pyridoxine)
Needed to produce hydrochloric acid. Aids in absorption of fats, and protein. Mildly diuretic, helps prevent kidney stones. Helpful in treating allergies, arthritis, and asthma.

HERBAL SOURCES: Alfalfa, catnip, oat straw.

VITAMIN B12 (cyanocobalamin)
Helps prevent anemia. Protects nervous system, improves concentration, aids digestion.

HERBAL SOURCES: Alfalfa, bladder wrack, hops.

VITAMIN C (ascorbic acid)
Helps calcium and iron formation. Enhances immunity. Helps prevent cancer. Aids in production of anti-stress hormones. Antioxidant required for proper tissue growth and repair, and adrenal gland function.

HERBAL SOURCES: Alfalfa, burdock root, cayenne, chickweed, eyebright, fennel seed, fenugreek, hops, horsetail, kelp, peppermint, mullein, nettle, oat straw, paprika, parsley, pine needle, plantain, raspberry leaf, red clover, rose hips, skullcap, violet leaves, yarrow, yellow dock.

VITAMIN D
Essential for calcium and phosphorous utilization. Prevents rickets. Needed for normal growth of bones and teeth. Helps regulate heartbeat. Prevents cancer and enhances immunity. Aids thyroid function and blood clotting.

HERBAL SOURCES: Alfalfa, horsetail, nettle, parsley.

VITAMIN E
Antioxidant which helps prevent cancer and heart disease. Prevents cell damage. Reduces blood pressure and promotes healthy skin and hair.

HERBAL SOURCES: Alfalfa, bladder wrack, dandelion, dong quai, flaxseed, nettle, oat straw, raspberry leaf, rose hips.

VITAMIN K
Promotes healthy liver function. Helps bone formation and repair. Increases longevity.
HERBAL SOURCES: Alfalfa, green tea, kelp, nettle, oat straw, shepherds purse.

~MINERALS~


CALCIUM
Builds and protects bones and teeth. Helps maintain regular heartbeat. Prevents muscle cramping.

HERBAL SOURCES: Alfalfa, burdock root, cayenne, chamomile, chickweed, chicory, dandelion, eyebright, fennel seed, fenugreek, flaxseed, hops, horsetail, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaf, red clover, rose hips, shepherd's purse, violet leaves, yarrow, yellow dock.

CHROMIUM
Vital in the synthesis of glucose and the metabolism of cholesterol, fats and proteins. Maintains blood pressure and blood sugar levels.

HERBAL SOURCES: Catnip, horsetail, licorice, nettle, oat straw, red clover, sarsaparilla, wild yam, yarrow.

COPPER
Converts iron to hemoglobin. Protects against anemia. Needed for healthy bones and joints.

HERBAL SOURCES: Sheep sorrel.

GERMANIUM
Helps fight pain, detoxify the body, and keep immune system functioning properly.

HERBAL SOURCES: Aloe vera, comfrey, ginseng, suma.

IODINE
Needed in trace amounts for a healthy thyroid gland , and to help metabolize excess fat.

HERBAL SOURCES: Calendula, tarragon leaves, turkey rhubarb, seaweeds.

IRON
Essential for metabolism, and the production of hemoglobin.

HERBAL SOURCES: Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, chicory, dandelion, dong quai, eyebright, fennel seed, fenugreek, horsetail, kelp, lemongrass, licorice, milk thistle seed, mullein, nettle, oatstraw, paprika, parsley, peppermint, plantain, raspberry leaf, rose hips, sarsaparilla, shepherd's purse, uva ursi, yellow dock.

MAGNESIUM
Prevents calcification of soft tissue. Helps reduce and dissolve calcium phosphate kidney stones. Helps prevent birth defects. Improves cardiovascular system.

HERBAL SOURCES: Alfalfa, bladder wrack, catnip, cayenne, chamomile, chickweed, dandelion, eyebright, fennel, fenugreek, hops, horsetail, lemongrass, licorice, mullein, nettle, oat straw, paprika, parsley, peppermint, raspberry leaf, red clover, sage, shepherd's purse, yarrow, yellow dock.

MANGANESE
Minute quantities of this mineral are needed for healthy nerves, blood sugar regulation, normal bone growth, and thyroid hormone production.

HERBAL SOURCES: Alfalfa, burdock root, catnip, chamomile, chickweed, dandelion, eyebright, fennel seed, fenugreek, ginseng, hops, horsetail, lemongrass, mullein, parsley, peppermint, raspberry leaf, red clover, rose hip, wild yam, yarrow, yellow dock.

MOLYBDENUM
Small amounts of this mineral are required for nitrogen metabolism. Supports bone growth, and strengthens teeth.

HERBAL SOURCES: Red clover blossoms.

PHOSPHOROUS
Needed for teeth and bone formation, nerve impulse transfer, normal heart rhythm, and kidney function.

HERBAL SOURCES: Burdock root, turkey rhubarb, slippery elm bark.

POTASSIUM
Regulates water balance, and muscle function. Important for health nervous system and regular heart rhythm.

HERBAL SOURCES: Catnip, hops, horsetail, nettle, plantain, red clover, sage, skullcap.

SELENIUM
Provides an important trace element for prostrate gland in males. Protects immune system and helps regulate thyroid hormones.

HERBAL SOURCES: Alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, fennel seed, ginseng, garlic, hawthorn berry, hops, horsetail, lemongrass, milk thistle nettle, oat straw, parsley, peppermint, raspberry leaf, rose hips, sarsaparilla, uva ursi, yarrow, yellow dock.

SULFUR
This mineral helps skin and hair. Fights bacterial infection. Aids liver function. Disinfects blood. Protects against toxic substances.

HERBAL SOURCES: Horsetail.

VANADIUM
Needed for cellular metabolism and formation of bones and teeth. Improves insulin utilization.

HERBAL SOURCES: Dill.

ZINC
Promotes growth and mental alertness. Accelerates healing. Regulates oil glands. Promotes healthy immune system, and healing of wounds.

HERBAL SOURCES: Alfalfa, burdock root, cayenne, chamomile, chickweed, dandelion, eyebright, fennel seed, hops, milk thistle, mullein, nettle, parsley, rose hips, sage, sarsaparilla, skullcap, wild yam.


Eat Your Herbs
I incorporate herbs into our family's diet by using them liberally when I prepare meals. I also add extra nutritional herbs like parsley and chickweed to my pesto. You can pretty much add anything green (in moderation of course) to a batch of pesto and it will still taste delicious!

We grow most of our own herbs and dry them for use all year long. We also get a great deal on amazing organic bulk herbs from Mt. Rose Herbs.

Nourishing Daily Brews

Daily infusions of nourishing herbs such as nettle, raspberry leaf, oatstraw,and lemon balm are a wonderful way to add extra nutrients to your diet. Children and toddlers can benefit from them as a healthy alternative to sugary juice drinks. Herbs that help tame stress and anxiety can also play a huge part in keeping our systems in balance. A convenient way to prepare your daily brews is to make them in the evening and let them steep overnight. In the morning you can strain out the plant material and refrigerate your infusion if desired, or carry it with you to drink throughout the day.

Nutritional Riches of Seaweed

I crave seaweed. I always have. Something about the salt, the rich flavors, the bright colors and textures. My family loves it too. We put dulse flakes on popcorn (delicious!)and add it to soups and salads. We also munch on sheets of nori and use it for seaweed wraps. I even put powdered kelp in capsules for times when I need some extra energy.
Harvested from the abundant depths of the ocean, sewaeeds offer a big dose of minerals, including iodine and lots of fiber. A little dried seaweed each day in food provides a simple and economical way for people to enjoy the numerous benefits Seaweed provides.
Seaweed comes in quite a few different varieties, all with their own unique properties.
Here's the nutritional lowdown on some of the most popular types of seaweed...

KELP

Kelp is also known as Bull Kelp or Giant Kelp. Charles Darwin once described the Kelp beds off the coast of South America as “giant aquatic forests”. Coastal and island populations have used Kelp for food, crafting and medicine for generations. Today however, the popularity of Kelp is growing as both a gourmet food and as a possible cancer fighting substance. Japanese studies have shown that the high Iodine value in Kelp assists with healthy thyroid function, and in the 1990’s scientists isolated constituents in Kelp that have potent anti-tumor properties. The alginates in Kelp (complex polysaccharides have a soothing and cleansing effect on the digestive tract and are known to prevent the absorption of toxic metals like mercury, cadmium, plutonium and cesium. Kelp alginates are effective in treating habitual constipation and gastric bloating because they swell in intestinal juices rather than water or gastric juices and are non-irritating. Kelp’s naturally salty flavor comes from potassium rather than sodium, making it a great substitute for salty snacks. Dried Kelp fronds are delicious, and may be used in entrees, soups, salads, encapsulated, or in extract form. In addition, powdered Kelp can be added to smoothies, juices, or teas.

KOMBU

Kombu is one of the several edible species of kelp found in Japan and is an important ingredient in Japanese cuisine used to flavor broths and stews. Kombu is a well-known dark, green, long thick sea vegetable from the Kelp family. It is used extensively as one of the three main ingredients needed to make dashi, a soup stock. Kombu is usually sold dried or in a dried shred called "Oboro kombu" but may also be eaten fresh as sashimi. Kombu may be pickled with sweet and sour flavoring and cut into small strips and eaten as a snack with green tea. Kombu can also be sprinkled and crushed into practically any dish which requires a salty taste.

WAKAME

Wakame is seaweed that looks and tastes like a slippery spinach. Wakame can be used in the same ways as Kombu in soups and as an addition to green or fruit salads. When dried Wakame is soaked in water it expands to at least 10 times its dried size. Recent research has found that some of the fibers in Wakame help prevent colon cancer by providing antioxidants in addition to preventing the "fermentation" and oxidation of food as it passes through the large intestine. The fucoidan sugars in Wakame are antiviral against cytomegalovirus and herpes. A study published in BMC Complementary and Alternative Medicine reported that taking an extract of Wakame prevented and reduced the severity of recurrent herpes outbreaks. Daily consumption of small amounts of the reconstituted seaweed (a tablespoon of reconstituted seaweed prepared by soaking one-quarter teaspoon of dried seaweed) may lower blood pressure. The Japanese Journal of Cancer Research reports preliminary findings that daily consumption of small amounts of Wakame may be more beneficial in treating certain kinds of breast cancer in women than chemotherapy. The extract made from Wakame has most recently been touted as a breakthrough in weight loss, specifically targeting abdominal fat accumulation.

NORI

Nori or Porphyra is red seaweed that grows off the coast of Japan. One of the oldest descriptions about Nori is dated to the 8th century in the Utsubo Story written around 987 where it was recognized as a common food. In Wales and other parts of Europe Nori is called laver. Nori is perhaps best known in the U.S. as a wrap for sushi but it has a long history of use in traditional Chinese Medicine (TCM). It is used to promote healthy circulation, combat thyroid problems, treat soft swellings such as goiters and lung conditions, kidney disease, fatty cysts, painful urination, hypertension, nervous disorders, edema, warts, and indigestion. Much of the beneficial effect comes from its diuretic effect and from high mineral and iodine content. In addition, Nori may help the body break down fatty foods, and it has some antibiotic properties. Like all seaweed, Nori is excellent for Vegans as it provides up to ten times more calcium and iron by weight than milk. It is easy to incorporate into culinary items, and it may be added to soups, salads, entrees, or sushi.

DULSE

Dulse is red seaweed harvested in the cool waters along the Atlantic coast of Canada and along the shores of Ireland and Norway. Its fronds grow in tidal areas on rocks, shells, and on larger seaweeds. Dulse is a good source of minerals and vitamins compared with other vegetables and it contains all trace elements needed for proper growth, development, and physiology. In several traditions of European herbal medicine, Dulse was used to remove parasites, to relieve constipation, and as a treatment for scurvy. It is a superior source of phytochemicals the body needs to make thyroid hormones that affect weight and metabolic rate. Dulse is a gentle alternative to Psyllium or Senna for the treatment of constipation. There are many culinary uses for Dulse. Sun-dried, it can be eaten as is or ground to flakes or powder. It can also be pan fried quickly (garlic butter optional) into tasty chips, baked in the oven covered with cheese then add salsa, or microwaved briefly for a crispy treat. Dulse can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. To get the benefits of Dulse it can also be used in tea, encapsulated, or tinctured.

BLADDERWRACK


Bladderwrack is seaweed found on the coasts of the North Sea, the western Baltic Sea, and the Atlantic and Pacific Oceans It was the original source of iodine, discovered in the early 1800’s, and was used extensively to treat goiter. In the 1860s, it was claimed that Bladderwrack could counter obesity by increasing the metabolic rate. Recently, it has been featured in numerous weight-loss remedies. A common food in Japan, Bladderwrack is used as an additive and flavoring in various food products. Bladderwrack is commonly found as a component of kelp tablets or powders used as nutritional supplements in connection with constipation, diarrhea, gastritis, gastro esophageal reflux disease (GERD), heartburn, hypothyroidism, indigestion, iodine deficiency, wound healing (topical). Modern research reveals Bladderwrack can be an alternative to soy in supporting women's health. A study published in BMC Complementary and Alternative Medicine in 2004 reported that women who consume Bladderwrack can experience normalization of short menstrual cycles and relief from severe PMS.


IRISH MOSS

Irish Moss is a tough, stringy red, yellow, or purple seaweed growing up to 6 inches (250 mm) high on rocks in tidal pools along the northern Atlantic. It is harvested at low tide and dried in the sun to make carrageenans, a thickening agent for jellies, puddings, and soups. As a traditional herbal remedy in Ireland, the powder is appropriate for making herbal combinations for coughs and colds, but the whole plant is best for treating indigestion and constipation. Like many of the other seaweeds, Irish Moss is used as a filler, stabilizer and emulsifier in pharmaceuticals, cosmetics and a wide array of body care products.

Here are some wonderful seaweed recipes
excerpted from Healing Wise, A Wise Woman's Herbal by Susun Weed.

Mother Earth Ocean Soup

Ingredients: 3 onions, chopped, 3 tablespoons olive oil, 6 potatoes, cubed, 2 carrots sliced, 2 parsnips, 1 cup sliced dried or fresh wild greens, 1 cup dried seaweed of your choice, 12 cups pure water. Method of Preparation: Saute onions in oil until brown. Add all the remaining ingredients and cook until vegetables are done. Adjust seasonings adding sea salt as needed and let mellow overnight or serve immediately.

Green and Purple Salad

Ingredients: 4 cups of watercress, 1 cup dulse pieces, 1 cup goat cheese. Olive oil and lemon at table for dressing. Method of Preparation: Tear watercress and dulse into pieces. Arrange on 4 plates of brilliant hue. Sprinkle with crumbled goat cheese. Dress with oil and lemon. Voila!

Carrot/Onion/Hijiki

Ingredients: 1 cup dried hijiki, 1 cup warm water, 2 tablespoons olive oil, 2 onions crescent cut, 2 carrots diagonal cut, 1 tablespoon tamari. Method of Preparation: Soak hijiki in water about 20 to 30 minutes. Cut onions in half from top to bottom, then cut into slices. Cook onions in oil until very brown. Put the carrots in an even layer over the onions. Top with a layer of hijiki. Add tamari and about half of the soaking water and cover pan tightly. Cook until the carrots are tender.



What's your favorite way to enjoy seaweed? Share your favorite seaweed recipe with us!

RESOURCES

Bulk Seaweed