Ingredient

Nettle

Also called Stinging Nettle

Stinging nettle leaf — deep green, mineral-rich and grounding, the backbone of a nourishing brew.

Choosing and storing

Nettle tastes green and earthy, a little like spinach. It gives a blend body and pairs well with oatstraw and tulsi. It appears in Moon Time Brew.

In the kitchen

Steep 1–2 teaspoons dried leaf per cup for 10–15 minutes. It tastes green and earthy.

For a mineral-rich brew, steep a large handful in a quart of hot water for 4–8 hours.

Do not eat raw — fresh nettle stings. Drying, blending or cooking removes the sting completely.

Blanch young tops for a minute, then use like spinach in soups, pesto, risotto, pasta or eggs.

Steep dried nettle in apple cider vinegar for 2–4 weeks for a mineral-rich salad dressing.

Wear gloves to harvest. Check with your practitioner if you take blood pressure, diabetes or blood-thinning medicines.

Garden & lore

Spring

Sow or divide roots in early spring in moist, rich soil. Give it its own corner — it spreads.

Summer

Harvest the top leaves before flowering, wearing gloves. Cut back hard for a second flush.

Fall

Take a final light harvest, then let stalks stand for wildlife.

Winter

Dried leaf keeps its sting-free goodness in a dark jar. Plants rest underground until spring.

Prickly and protective, nettle belongs to Mars — strength, boundaries and steady vitality.

Nourishes the bloodClears heatSupports the Kidneys

Traditional associations, shared for interest and reflection — not medical advice.

Used in

A homegrown herbal tea for the menstrual and luteal phases — inner winter and fall, roughly cycle days 16 to 5.