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Stinging nettle for arthritis and allergies: neopeasant medicine food series

Patrick speaks to just a few of the virtues of Urtica dioica – the common stinging nettle – and how we use this generous and powerful plant as food, tea and medicine in our home.

2 comments

  1. Kenny Hoste says:

    Interesting to hear the 20 minute seeping time. What temperature would you start with? For example, I hear vitamin C is very heat sensitive, so I imagine using boiling water instantly destroys that. Maybe water that has cooled to the point of just being able to hold your finger in without the heat hurting?
    As I tend to have severe hay fever reactions, I’ll take this one for a walk, see what she can offer.

    I can’t add anything. I’ve been enjoying nettle for much the same. It’s one of the few foods that when I eat it (blanched / cooked) deeply activates my mouth, and I get this very clear “yes” signal from my taste buds. I’m actually feeling that craving as I write this… I also dry it for tea and such, but also to have a simple local offering for the land with me in a pouch, as it is a plant I have a good relation with and is local, compared to tobacco or other far-from-home not-so-authentic options.

    1. Hello Kenny! Welcome here, brother. The steeping begins at boiling point like any hot brewed tea. Cold brewing is fermentation. Yes vit C is heat sensitive but minerals are not. For vitamin C we eat things like chick weed direct from the garden. Pesto! Salads! Smoothies! We’ll scorch the leaves of nettle just very briefly if we’re making nettle pesto. But for medicinal infusions steeping in boiling water is common practice. Drinking stinging nettle tea after a long steep is a good source of iron and is used as a blood tonic. Go well Kenny. I look forward to seeing you again at the lodge.

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