At the farmer’s market this weekend I came across this year’s first batch of Stinging Nettles, or Urtica dioica. Nettles are one of those plants that remind me how miraculous the planet is. Just when everyone is suffering from allergic rhinitis (stuffy nose) the plant that treats that symptom is ready for harvest. Nettles have many uses, but allergic rhinitis is what they are famous for. In Chinese Medicine we say that Nettles clear heat and leach dampness, making them suitable for treating phlegm-damp obstructing the nasal passages. Dry them and add them to your Chrysanthemum infusion for a great allergy treatment. They should be used with caution, however, in those with a yin deficient presentation, as they are diuretic (make you pee) and can be quite drying. Another use of the herb is Wind-Damp Impediment, such as arthritis, and historically they were applied topically as a counter-irritant for this purpose. Taken internally, they also treat arthritic conditions or painful, stiff joints.
The whole arial parts can also be cooked as a delicious spring vegetable. They have a very high mineral content making them an ideal food for those with anemia or for those concerned about developing osteoporosis. Here is a recipe for sauteed stinging nettles that I found on Chow.com:
- 1 pound stinging nettles
- 2 tablespoons olive oil
- 1 large shallot, sliced lengthwise and thinly sliced
- 1 teaspoon kosher salt
- 4 medium garlic cloves, minced
- 1/2 cup water
- Zest of 1 medium lemon
- Juice of 1/2 medium lemon
- Wearing thick rubber gloves, clean the nettles by soaking them several times under cold running water, then drain. (Do not touch raw nettles with your bare hands. If you do not have rubber gloves, use tongs to handle the nettles.) Separate the tender leaves from the tough stems, discarding the stems. (Use scissors for this process if you don’t have protective rubber gloves.)
- Heat the oil in a large frying pan over medium heat until shimmering. Add the shallots and salt and cook, stirring occasionally, for about 2 minutes. Add the garlic and cook until the shallots have softened, about 2 minutes more.
- Using tongs, add half of the nettles and the water to the pan. Cook, stirring often, until the nettles have begun to wilt, about 2 minutes. Add the remaining nettles and cook, stirring often, until wilted, about 3 minutes more. (Add more water a tablespoon at a time if the pan becomes too dry.)
- Remove the pan from heat. Stir in the lemon zest and juice. Season with salt and freshly ground black pepper and serve.