Stinging Nettle, and why we should eat it

Stinging Nettle, and why we should eat it

We first heard about Stinging Nettle from RawSatya‘s Rosemary Walmsley last year during my Raw Food challenge, and honestly wondered why on earth anyone would want to eat it! Rosemary recommended adding it to green smoothies and we’ve have since seen it on menus in restaurants who are using it in risottos etc.

So – here’s the lowdown on the lowly stinging nettle which most of us think of as a weed – that hurts!

First, it’s important to know that as soon as you process the nettle (either raw blending or cooking), it loses its sting!

Stinging Nettle – or Urtica dioica – is a European plant which grows in cooler, rural parts of Australia.  According to Hilda Hemmes – a renowned Australian Herbalist, stinging nettle is a highly nutritive herb rich in iron, calcium, magnesium, sodium, potassium and other vitamins.

Hilda Hemmes goes on to say:

“Stinging Nettle’s high iron-content makes it the best blood-building herb for people with anaemia and other blood disorders. This herb is also an excellent blood cleanser and is strongly recommended for treating acne and eczema. If used regularly over the long-term, stinging nettle can be extremely helpful in managing rheumatism and arthritis. It’s a good remedy for the urinary tract and may also be taken for allergies such as hayfever – and it a good hair tonic.”


Our delicious stinging nettle green smoothie is made with using oranges, mandarines, stinging nettle and celery, and we have frozen nettle smoothie blocks available too!








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