Introduction:
While the green herb is considered a weed by many, the plant has long been regarded as a medicinal plant in naturopathy due to its health-promoting ingredients. Young nettles score points in terms of taste due to their herb-like and fresh aroma.
Use/Preparation:
The herbaceous and fresh aroma of nettle is popular in salads, tea, soup or even dried as a powder in smoothies. The leaves are also used to colour food.
Health:
Nettles contain minerals such as calcium, magnesium, potassium and iron as well as vitamins A and E. The herb is also an excellent source of protein. Stinging nettle is considered to stimulate the metabolism, to be diuretic and to promote blood circulation. Laboratory tests have shown that nettle extract can inhibit the inflammatory processes associated with hay fever. Nettle seeds contain the omega-6 fatty acid linoleic acid and vitamin E, they give strength and are good for exhaustion.
Alternatives:
Spinach or other wild herbs such as ribwort, goutweed or dandelion can replace nettle in many dishes and preparations.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 42/175 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 7,5 g |
| Sugar | 0,3 g |
| Protein | 7,4 g |
| Salt | 0 g |
