Nettle belongs to the Nettle family (Urticaceae), the main feature of which is its pungency. In ancient times, nettle was used for medicinal purposes. Avicenna described this plant in his writings. But in Russia they learned about the beneficial properties of nettle much later - only in the 17th century.

Nettle in other languages:

in Latin - Urtica,
in English - nettles,
in French - ortie,
in German - Brenn-Nessel.

Appearance

Nettle is herbaceous plant, which, depending on the species, can be annual or perennial. The grass has a powerful root system, leaves with jagged edges. In some cases they have deep lobes. The entire surface of the nettle leaf is covered with stinging hairs.

The flowers of the plant are unisexual, four-membered and very small. They are found in special inflorescences that resemble spikelets in appearance. Nettle flowering usually begins in late spring and lasts throughout the summer. The fruit is a small biconvex nut, which is characterized by a yellowish-brown or light brown color.

The leaves and stems of nettle have hairs that produce a burning substance.

Kinds

Science knows about 50 types of nettle, but the most common are:

Stinging nettle (Urtica dioica L.). Other names are nettle, zhigalka, zhegala, zhaluga, strekava, zhuchka, stedalka, etc. This species has an erect stem, the height of which can reach from 50 to 150 cm. Its leaves are quite large, characterized by a heart-shaped shape with teeth at the ends. Nettle has spike-shaped inflorescences, as well as short, stinging and long, non-stinging hairs. This herb is called dioecious because the male and female flowers are located on different plants. (photo 1)
Stinging nettle (Urtica urens L.). This plant has a straight, slightly branched stem, the height of which is 15–60 cm. The leaves are relatively small, reaching only 4–5 cm, and have an elliptical or ovoid shape. This species has only very stinging hairs, which is why it got its name. (photo 2)
Gill-leaved nettle (Urtica geleopsifolia). This species has a thick, rounded stem, the height of which can be from 40 cm to 1 meter. The large leaves are lanceolate-heart-shaped, their apex is elongated, and the edges are serrated. The plant has different hairs, both stinging and non-stinging.

Where does it grow?

Although nettle grows as a weed, due to its beneficial properties it is cultivated and grown in different countries Europe. It grows most in the northern hemisphere of Europe, and is less common in the southern hemisphere. This plant prefers fertile soil with sufficient moisture content, and can also germinate in forests, vegetable gardens and even under windows.

Manufacturing method and storage

Nettle leaves are collected from May to August.
To avoid discomfort when collecting leaves, you should wear gloves.
Nettle leaves are carefully torn from the stem and then dried.
The roots of the plant can be dug up in spring or autumn. They are cleared of soil, washed and dried. Can be dried on fresh air or use heating.
You can dry nettles only in the shade or in rooms with excellent air ventilation, and the air temperature should not exceed 40 degrees.
Drying the plant in direct sunlight is strictly prohibited, because under its influence the raw material loses many useful substances.
The seeds of the plant are collected in the fall, when the fruits are already ripe. First, the shoots are cut, dried, and then threshed.
Dry leaves or roots should be stored in paper or cloth bags. The storage place should be dark and dry. Under such conditions, raw materials can be stored for two years.

For the winter, nettles can be dried or frozen.

Peculiarities

Distinctive feature nettle lies in its pungency. The stinging hairs of the plant are reliable protection from animals that eat grass. The hair is presented in the form of a cell big size, which is shaped like a medical ampoule. When a hair comes into contact with something, the tip of the hair breaks, penetrates the skin and all the components of the cell enter the body. Of course, such “burns” do not pose a threat to human life, but not always, because there are some types of nettles that can kill.

Characteristics

Nettle has the following characteristics:

widely used in medicine, it treats almost all human diseases;
used as a spice for various dishes around the world;
Nettle leaves contain twice as much ascorbic acid than berries black currant;
contains a large number of carotene, there is even more of it than in carrots, sorrel or sea buckthorn;
used in cosmetology, having a beneficial effect on the condition of the hair.

Nutritional value and calorie content

The calorie content of the plant is 24.8 kcal

Nutritional value per 100 grams of nettle:

Proteins – 1.5 g.
Carbohydrates – 5 gr.
Alimentary fiber– 0.5 gr.
Organic acids – 0.1 g.
Water – 90 gr.
Mono- and disaccharides – 4 g.
Starch – 0.5 g.
Ash – 1 gr.

You can learn more about nettles from an excerpt from the program “Live Healthy!”

Chemical composition

Nettle has a rich chemical composition, so it has a beneficial effect on the entire body. This plant contains a large number of useful substances.

The chemical composition of this plant includes:

glycoside urticin – stimulates the activity of many body systems;
tannins– exhibit astringent, hemostatic, anti-inflammatory properties, can bind and remove toxins, cleansing the intestines;
protein compounds - have nutritional value;
formic acid – exhibits antibacterial, analgesic, anti-inflammatory properties medicinal properties;
ascorbic acid– participates in metabolic processes and improves immunity;
carotenoids – natural antioxidants and immunostimulants;
chlorophyll - acts on the body like hemoglobin.

The chemical composition of nettle also contains violaxanthin, sitosterol, histamine, organic matter, represented by flavonoids, coumarins, acetylcholine, etc. 100 grams of fresh wormwood contains:

vitamins: A – 0.1 mg, PP – 0.5 mg, A (RE) – 100 mcg, B1 (thiamine) – 0.03 mg, B2 (riboflavin) – 0.03 mg, C (ascorbic acid) – 10 mg , PP (Niacin equivalent) – 0.749 mg.
macronutrients: Ca (calcium) – 40 mg, Mg (magnesium) – 30 mg, Na (sodium) – 70 mg, K (potassium) – 260 mg, P (phosphorus) – 50 mg.
microelements: Fe (iron) – 0.5 mg, I (iodine) – 9 mcg.

Nettle is a storehouse of nutrients

Beneficial features

Nettle has an anti-inflammatory effect due to its high potassium content.
This plant helps quickly remove toxic substances from the body and also improves metabolic processes.
The components of the plant have a beneficial effect on the liver and bladder.
Nettle perfectly stops bleeding due to its pungency.
This plant has antibacterial properties and also fights various microbes.
Nettle leaves are used for a general strengthening effect on all systems.
Nettle is beneficial for the female body: it contracts the uterus, increases lactation, eliminates menstrual pain, normalizes the menstrual cycle.
This plant helps increase platelets, red blood cells, hemoglobin in the blood, and also significantly reduces sugar content.

Thanks to his rich chemical composition nettle is used in folk medicine, cooking and cosmetology

Harm

Some people still need to refrain from consuming nettles so as not to harm their health. First of all, this rule applies to people who suffer from atherosclerosis, varicose veins or thrombophlebitis, because nettle produces a hemostatic effect, which can cause the formation of blood clots. During pregnancy, especially in the last months, it is strictly forbidden to take this plant, so as not to provoke a miscarriage or premature birth, because nettle promotes uterine contraction.

Contraindications

thrombophlebitis
varicose veins veins
kidney disease
hypertension
atherosclerosis
blood clotting problems
during pregnancy
for renal and heart failure
at gynecological diseases(polyps, uterine tumors)

Nettle may cause severe allergies and has a number of contraindications

Oil

Nettle oil retains all the beneficial properties of this plant, as well as for a long time can be stored. It is very convenient to use, because it can be added to face or hair masks, shampoos, gel, etc.

Even in its pure form, nettle oil helps to cope with many problems:

used against wrinkles;
helps eliminate dandruff;
prevents hair loss;
slows down the appearance of gray hair;
returns the previous hair color due to the improvement of hair follicles;
added to ointments for joint pain or wound healing.

Homemade nettle oil recipe

Nettles should be collected only in ecologically clean areas, away from roads and big cities. The plant is collected from May to July.

Making nettle oil at home:

The stems of the plant are cut off entirely along with the flowers. You should choose only fresh herbs. If the leaves are dry, then such a plant will not be suitable. Remember to use gloves to avoid discomfort.
After harvesting, the nettles should be left for a couple of hours so that the leaves wilt a little. During this time, all the acid from its hairs will evaporate, and it will stop stinging.
Cut off all the leaves from the stem; you can use the young heads of the plant.
Using a meat grinder, grind all the leaves and place them in a clean glass container, while the mass should remain loose for better contact with the oil.
Purified refined oil is poured into a container with nettles. The best option is olive oil, but you can also use regular sunflower oil. The oil should reach the neck of the jar to force out as much air as possible.
Ground nettle particles have dark color, and the oil is transparent.
When the oil is ready, the nettle will become transparent and the liquid will turn dark. This process usually takes two weeks.

It is better to store the jar in a dark, cool place. To speed up the process, you can shake it occasionally. The finished oil is filtered through double-layer gauze and poured into a clean glass container.

Juice

Nettle juice is an excellent remedy for maintaining the body in spring period when people often suffer from vitamin deficiency. Making nettle juice at home:

The juice is made from young plants, so the nettles need to be picked before flowering. The leaves are thoroughly washed or left in water for 5 minutes. Be sure to ensure that there are no insects in the leaves. You need to pick out all the curled leaves and throw them away. Leave the nettles for a while to dry a little. Place the leaves in a bowl and carefully grind the nettles using a rocking chair. Place the container on low heat and simmer for about 10 minutes until the bowl warms up. Next, the juice is squeezed out using gauze.
Another way to prepare juice is to use a meat grinder to grind the nettles, and there is no need to heat it. The resulting mass is squeezed through gauze.

You can use one of the above methods for preparing nettle juice. Although the production technologies are very similar, there are still some differences. The juice has different consistencies and shades. In the first case, the juice can be stored for up to 5 days in the refrigerator, and in the second case - no more than 3 days. You need to drink nettle juice half an hour before meals. Recommended dose for adults – 1 tbsp. spoon, for children – 1 teaspoon. You can drink it with water.

For medicinal purposes, you can use not only strained juice, but also nettle pulp.

Application

In cooking

Nettle is used as a seasoning.
Delicious sauces are prepared based on this plant.
The leaves can be used as one of the main components of second courses.
This plant is added to soups because it gives them a wonderful green color and an excellent herbal taste.
This ingredient is widely used in the preparation of soft drinks and is also a component of health tea.

How to cook nettles correctly?

When preparing dishes, nettles must be added a few minutes before they are fully cooked.
To add nettle leaves to a salad, you first need to wash it, pour boiling water over it, cook for a few minutes, rinse with cold water and start cutting.

Ingredients:

1.5 kg potatoes
300 ml 15% cream
0.5 liters of milk
1 bunch of nettles
Grated cheese, pepper and salt to taste
2 tsp. spoons of butter

Preparation:

Boil the potatoes in salted water, then drain the water and dry the potatoes. Pour olive oil into a frying pan and cook the nettle leaves for up to 10 minutes. Mash the potatoes and place on low heat. Then add butter, cream, milk and continue stirring. Next, add the prepared nettle and mix everything thoroughly. The resulting soup can be pureed in a blender. The soup is served hot along with grated cheese and sour cream.

Salad

Ingredients:

200 grams of nettle leaves
100 grams sorrel
100 grams of green onions
3 boiled eggs
Vegetable oil for dressing
Salt to taste

Preparation:

Grind the nettle leaves, sorrel and green onions using a meat grinder. Clear boiled eggs from the shell, chop finely and add to the herbs. Season the salad with vegetable oil. Add salt to taste.

To learn how to make nettle and sorrel soup, watch the following video.

In medicine

Nettle helps cope with various diseases:

to strengthen the immune system– an infusion will help: take 200 grams of chopped nettle, pour in 0.7 liters of vodka. Place the infusion on the windowsill for 24 hours, and then hide it in a dark place for another 8 days. Then strain and store in a dark glass container. It is recommended to use this product at a dose of 0.5 teaspoon. spoons half an hour before meals twice a day;
for radiculitis or muscle pain– you need to grind the nettle leaves using a meat grinder, add butter and grated horseradish. The result is an ointment for external use, which should be stored in the refrigerator;
for illnesses of cardio-vascular system – decoction: cut off only the tops of the leaves of the plant, rinse thoroughly and place in the shade to dry, then finely chop and pour half a liter of water. Bring to a boil and keep on fire for another 5 minutes. Before use, strain and add liquid honey to taste. You need to drink the decoction four times a day;
for painful periods– You should drink half a teaspoon of nettle juice. spoons per day, after dissolving it in a small amount of water;
for gastritis– you need to mix 1 table. spoon of nettle, St. John's wort, knotweed and peppermint. Pour the herb collection into 1 liter of hot water and leave to infuse for 2 hours, wrapped in a warm towel;
for constipation– you need to take nettle leaves, yarrow flowers and buckthorn in the same ratio. Pour over 1 tbsp. hot water and let it brew for half an hour. Be sure to strain before use. Drink 200 ml before going to bed;
for better metabolism– 2 table. spoons of nettle leaves pour 200 ml of hot water, leave to brew for 15 minutes, strain using a strainer or gauze. Take 400 ml three times a day before meals;
at unpleasant smell from the oral cavity– you should take 1 table. a spoonful of crushed nettle leaves, add half a glass of boiling water, leave for 10 minutes with the lid closed, and then cool to room temperature before rinsing;
for gout or rheumatism– 1 table. Pour a spoonful of nettle leaves into a glass of boiling water, wrap it in a towel and leave for one hour. Cool and strain. Apply 1 table at a time. spoon 4 times half an hour before meals;
for severe or chronic cough– you need to take nettle roots, chop them, pour them sugar syrup and put on low heat for 20 minutes. The decoction should be consumed 1 table at a time. spoon no more than five times a day. You can also use nettle flowers. Only 1 tea. Pour a spoonful of flowers into two glasses of boiling water and let it brew for 15 minutes;
at severe pain – take nettle leaves and buckthorn bark in equal proportions, add one liter of hot water, cook for a few minutes over low heat, and then let it brew for a few minutes. It is recommended to take 200 ml of the decoction once a day.

Thanks to its rich chemical composition, nettle helps in the treatment of many diseases of various body systems.

Tea

This drink is used for gout, rheumatism, liver disease or gallbladder, because it has an excellent diuretic effect.

Preparation:

You can use fresh or dried nettle leaves. The leaves are placed in a saucepan, filled with water and closed tightly with a lid. Place the pan on low heat and bring to a boil. Leave for half an hour for the tea to steep. You can drink three times a day, it is recommended 15 minutes before meals.

Tea can be prepared not only with nettle, but also with other useful herbs. For example, very tasty and healthy drink from nettle and rosehip. To prepare it you need to take 2 tables. spoons of nettle leaves and 100 grams of rose hips, pour two liters of boiling water, leave for two hours in a thermos and the tea is ready.

Infusions

On the water. You need to take 2 tables. spoons of dried nettle leaves, pour 200 ml of hot water and let it brew for half an hour. The tincture should be taken 50 ml four times a day.

On alcohol. Pour 200 grams of dried herb leaves into a bottle of vodka and leave for 14 days away from sunlight. Then strain using a strainer and drink 1 teaspoon. spoon every day. The tincture should be stored in the refrigerator.

In cosmetology

Nettle leaves help with various hair problems, giving them shine, health and beauty. Therefore, there are many recipes for healing hair with the help of this healing plant.

Hair decoctions

Decoction for hair treatment. You need to take 150 grams of nettle leaves, pour 1 liter of hot water, add 1 table. a spoonful of thick honey and let it brew for 1 hour. Then you need to strain the infusion using a strainer. On a small basin with warm water you will need 400 ml of decoction. Rinse your hair with this water.
Decoction for dandruff. You need to mix in equal parts calamus roots, nettles, coltsfoot to make 100 grams. Pour the resulting mixture with one liter of boiling water and cook for no more than 10 minutes. Then wrap the broth in a warm towel and let it brew for one hour. Cool and strain. It is necessary to rinse the scalp 3 times a week.
Infusion for hair loss. Pour 1 table. spoon of nettle leaves with one liter of boiling water and leave for an hour and a half to infuse. After cooling, strain. This tincture should be gently rubbed into the scalp 4 times a month, and for quick results you can do it more often.
Decoction for healthy hair. Take 200 grams of nettle leaves, chop and pour 500 ml of vinegar. Then add 500 ml of water and put on fire for half an hour, then cool. The decoction is used after washing the hair.

Nettle decoctions and infusions will restore beauty and health to your hair

Face masks

Nettle has a positive effect on all skin types, helps slow down the aging process and the appearance of wrinkles, fights acne, and is also used to nourish the skin of the hands and feet.

Mask for normal or dry skin types– you need to pour 1 teaspoon. spoon of nettle leaves 1 table. spoon of boiled milk, let it brew for 10 minutes and add 1 teaspoon. a spoonful of pre-beaten yolk. This mask should be applied for only 20 minutes, and then rinsed off and moisturized with a nourishing cream.
Mask for oily skin types– 1 tea. a spoonful of plant leaves is poured into 1 table. spoon of hot milk and leave for 10 minutes, then add whipped egg white. The mask should be applied for 20 minutes and rinsed off thoroughly.
Mask for dry skin types– 2 table. pour spoons of dried nettle leaves warm water until a thick paste forms. Then hold in a water bath for 10 minutes. The mask should be applied to the face for half an hour. It is recommended to use 2–3 per week.
Lotion for oily skin types– 1 table. pour 100 ml of vodka into a spoonful of nettle leaf juice. You need to wipe your face twice a day. The course of treatment is two months.
Anti-wrinkle mask– take 50 grams of nettle leaves, mince, add 1 table. a spoonful of honey. Apply the mask to the face and neck for 25 minutes. After using it, moisturize the skin with cream. It is recommended to make this mask in spring or autumn. The course consists of 10 procedures.

Baths for hands and feet

Bath to relieve fatigue– mix 1 table. a spoonful of nettle leaves and 1 table. spoon of flowers black elderberry, pour 1 cup of boiling water and leave for 15 minutes. Add the infusion to the bath and soak your hands or feet there for 20 minutes.
Bath at increased sweating legs– mix 50 grams of nettle leaves and 50 grams of sage, pour 3 liters of boiling water and leave for half an hour. Next, the infusion is poured into the bath. It is recommended to use every day before bed.

When losing weight

Nettle is widely used for weight loss, because decoctions based on it work wonders, and tea not only helps to get rid of excess weight, but also has a wonderful taste and aroma.

This plant has a diuretic property, so it helps get rid of excess fluid in the body. Eating nettle leaves helps reduce appetite, because it contains substances that dull the feeling of hunger. This plant helps cope with stressful situations, because some people tend to “eat” their problems.

Teas and decoctions with nettle will reduce appetite, remove excess fluid and toxins from the body

Seasoning

Wash fresh nettle leaves thoroughly, dip in boiling water for a few minutes and dry. Next, grind using a blender and add to food (cottage cheese, salads, soups).

Nettle seasoning can be prepared for the winter

Decoction

You will need 2 teaspoons. spoons of dried nettle leaves, 1 teaspoon. spoon of fennel seeds. The grass is poured with 500 ml of boiling water. Then hold for 20 minutes in a water bath. Allow the broth to cool and strain using a strainer. Drink 35 ml of decoction no more than 4 times a day. It is necessary to drink the decoction between meals.

Tea

You should take 2 teaspoons. spoons of dried nettle leaves, 1 table. a spoonful of mint leaves and 1 table. spoon green tea. Pour the herbs into a thermos and add a liter of boiling water, let it brew for three hours. It is recommended to drink all the tea during the day, dividing it into several doses.

At home

Even in ancient times, various items were made from nettle raw materials:

In Rus', sails made of nettle fabric were highly valued, because they were distinguished by their high density.
Nettle fabric was used to make bags, bags and chuval.
In European countries it was used in the manufacture of sieves for sifting flour.
In Japan, this plant was used to create expensive samurai armor.
Nettle is used to make a wonderful light and warm fabric called “cheviot”, which in many ways resembles linen or cotton.
Chinese nettle is used to produce fabric that is an excellent substitute for silk.
Nettle infusion is actively used by flower growers to combat aphids.
Nettle leaves are used in the production of bath brooms.
The raw materials are used as food dyes to produce yellow or green colors.
Fertilizer is prepared from nettles to increase soil fertility.

Watch the following video about feeding plants and fertilizing with nettles.

Growing

First, you need to select fertile soil with moderate moisture, because nettle does not grow well on dry, sandy soil, and also cannot withstand excessive moisture. You cannot sow the plant on land that is clogged with rhizomatous weeds. You should not plant it in the sun; it is better to choose a place in the slight shade of trees. Nettles can reproduce by seeds or rhizomes. Sometimes its seedlings are used, but this is not particularly necessary. Nettle seeds begin to germinate at a temperature of 8 degrees Celsius, so they can be planted in April. At first, nettle grows slowly, but then the stage accelerates significantly. Perennial varieties of nettle begin to germinate in mid-April. Caring for nettles involves weeding, watering and loosening the soil.

It is better to sow nettle seeds in early spring or late autumn. Between orders you need to leave a gap of 60–70 cm, the seeds should be immersed in the ground by 1–1.5 cm.

It is better to sow with fine sand, since nettle seeds are small in size. After planting, it is better to sprinkle the soil with peat or humus to a depth of 5 mm. Until the first shoots of the plant appear, it is necessary to constantly maintain moderate soil moisture. If you use it to propagate nettles root system, then the roots need to be removed in early spring, cut into small cuttings (8–10 cm) and planted in the ground to a depth of 8 cm.

Story

Nettle was used different peoples at many times. During antiquity, this plant was added to many dishes as a seasoning. IN Ancient Egypt nettle was considered a cult plant. Ancient Roman statesman Pliny described it in his writings. Thanks to him, nettle received its Latin name.

According to some sources, the seeds of this plant could have been brought to European countries by Roman legionaries, because they whipped themselves with plant shoots to survive in the cold season.

In Rus', nettle has always been valued among the population. For example, in the chronicles of the 14th century one can find descriptions of this miraculous plant. It was used for various purposes: added to food, made medicinal infusions and ointments, produced durable fiber for ropes, ropes and fabric, and were used as complementary food for domestic animals. Nettle even replaced the “refrigerator”, so if the fish was surrounded with fresh leaves of the plant, it remained fresh for a long time. And modern farmers use nettles as a guide, because they grow only in nutritious soil, which is the best for growing seedlings.

The nettle eating championship is held annually

Since 2002, the “Nettle Festival” has been held annually in the village of Krapivna, Tula region. In this village, people have long used nettles for many purposes. This plant is used on the coat of arms of an ancient village.
In Anderson's famous fairy tale "The Wild Swans", shirts made from nettles helped break the spell on the main character's brothers.
This plant is often used to produce chlorophyll, which is indispensable in pharmacology, food and perfume production.
Our ancestors believed that this herb has magical properties, so they made amulets from it and never cut it down near houses.

I've been experimenting with nettles in my kitchen all week. The fact is that this spring I decided to diversify the family’s diet with wild greens. And although I have long known about the benefits of wild plants, only now I got around to getting to know them better

It would seem that it could be simpler than nettles? However, upon first approach, it was discovered that nettle is not only cosmically useful, but also very tasty!

What are the benefits of nettle?

I will list the main useful properties:

Nettle is one of the richest plants in composition. Source of vitamins, sodium, phosphorus, potassium, copper, iron, silicon and protein.
For centuries, nettle has been used to stop internal bleeding. It's connected with high content vitamin K in the plant.
Nettle improves hematopoiesis and treats anemia, as it contains an easily digestible iron + protein complex.
Traditionally used as medicinal plant in the treatment of arthritis, rheumatism, kidney and urinary tract diseases, joint pain, gout, radiculitis, neuralgia. To relieve pain, nettle infusion is added to the bath.
Used to treat hair diseases. Rinse your hair with water in which nettles have been blanched to make it shiny and thicker.
Nettle tea eases the flow seasonal allergies and increases lactation.
Nettle decoction is an excellent remedy for the skin. When applied to the face as a toner, the decoction helps against acne and eczema, and reduces age spots.

Contraindications

Nettle can be used freely in cooking. The collection interval (1-2 months a year) is too short to saturate the body and somehow harm it. As for the decoction (infusion) of fresh nettle, it should be used with caution for the following diseases:

thrombophlevititis and high levels of prothrombin;
inflammatory kidney diseases;
hypertension and atherosclerosis.

How and when to collect?

The most useful are young nettles that have not yet begun to bloom. Therefore, the best time to collect it is from April to mid-June. Put on thick gloves, take scissors and cut off the very top, young leaves and tops. Choose low plants (10-15 centimeters). Collect nettles only in environmentally friendly places! By no means within the city limits.

How to neutralize it?

Nettles do not bite if all precautions are taken. First of all, get rid of the stems, since it is on them that the bulk of the “stinging” fibers are located. Wear gloves! Immediately before use, place the leaves in boiling salted water and blanch for 1-3 minutes. If the nettle is very young, just drain the leaves in a colander and pour boiling water over them from a kettle. And you can eat in peace.

How to store?

Store freshly picked nettles dry (unwashed) in the refrigerator - in a container or bag. Blanched - in an airtight container in the refrigerator for up to 3 days.

You can also freeze nettles to make convenient preparations for soups., For example. To do this, separate the leaves from the stems and blanch in salted boiling water for 3 minutes. Salt is also needed to remove small insects from the leaves. Then plunge into ice water for a couple of minutes to maintain the bright color. Drain the water and squeeze the nettles thoroughly with your hands. Chop the leaves (not too finely), use your palms to form dense balls the size of egg, and in this form send it to freeze.

How to use?

The best way to introduce nettles is to replace them with familiar greens such as chard, spinach or parsley. If you love spinach, you will love nettle even more, I guarantee. It is denser and more fragrant than spinach, but not slippery. The only inconvenience is that fresh nettles must be blanched before slicing.

If you eat eggs, toss chopped nettles into an omelet or fritatta. You can add nettles to the filling here. Or just boil the buckwheat, mix in finely chopped raw nettle, a little salt to taste. Add a couple quail eggs, and a hearty breakfast for the child is ready.

On the Internet you can find a lot of dishes with nettles - casseroles, rolls, pies, ravioli and even homemade pasta. This week I tested many of them and chose the healthiest, most delicious and simple recipes.

Pickled nettle

Collect young nettle shoots (top leaves) and loosely fill a 0.5 liter jar with them.
Pour Apple vinegar to half, add 1 tablespoon of honey, 3-4 cloves of garlic and fresh rosemary leaves. Fill the remaining space with olive oil.
Cover and refrigerate for 2 weeks to 1 month.

Pickled nettles are great in salads, on whole grain crackers with goat cheese, or as an everyday mineral snack.

Tea (infusion) of nettle and mint with ginger

Nettle and mint tea is especially beneficial for women. Nettle contains magnesium and calcium - minerals that the female body especially needs. Mint treats digestive disorders and has mild sedative effect. Ginger is an excellent immunostimulant, I wrote more about it.

Ingredients for 4-5 cups

1 cup coarsely chopped fresh nettles (or 1/2 cup dried nettles)
1/2 cup fresh mint (or 1/4 cup dried mint)
fresh ginger root (3 cm)
2 liters of water
organic honey or Jerusalem artichoke syrup (to taste)

Preparation

Rinse the nettle and mint, finely grate the ginger. Boil the water. Pour the herb and ginger into a thermos and pour boiling water over it. Leave for 2-4 hours. Add honey or Jerusalem artichoke syrup to taste. You can do without a thermos and just brew it in a kettle, then take smaller proportions and leave for 15 minutes. This tea, unlike infusion, can be drunk all day long.

Emerald risotto

Another good way to use nettles is to add them to risotto. Blanched, nettles retain their emerald color even after 15 minutes on the stove, giving the risotto an unusual and rich color. Instead of Arborio, you can take red (brown) unpolished rice - the dish will be more healthy, although not as beautiful.

Ingredients for 2-3 servings:

150 grams Arborio rice or red brown rice
1 cup blanched nettles
2-3 tablespoons
2-3 tablespoons grated Parmesan cheese (to taste)
1 large shallot, minced
3 cloves garlic, minced
4 cups vegetable broth or water
100 ml white wine
sea or Himalayan salt taste

Preparation

Put on rubber gloves and separate the nettle leaves from the stems. We don't need stems. Place the leaves in boiling water, stir and blanch for 2-4 minutes. Then place the nettles in ice water for a couple of minutes and drain in a colander. Dry with a paper towel.
Finely chop the nettles. Don't use a blender if you don't want a mess. The thinner the nettle is chopped, the smoother the risotto will be.
Melt the ghee over medium heat in a heavy-bottomed frying pan. Add shallots and sauté for 2-3 minutes, stirring frequently.
Add the garlic and rice and stir for one minute until the rice is thoroughly heated through.
Add the wine and stir for a couple of minutes until all the liquid has evaporated.
Add 1 teaspoon salt and a ladle of broth. Stir at least once a minute until the rice has absorbed all the broth. Similarly, add the rest of the broth, one ladle at a time.
When the risotto is almost ready, add the nettles and stir thoroughly. If you are eating cheese, add it at the very end, stir and serve immediately.

Rice soup with celery and nettles

If I had known how amazing this soup would be, I would have made more of it. I love spinach soup, but the nettle version just won me over. I didn’t add any spices, not even pepper, so as not to drown out the delicate taste of nettles. For the same reason, by the way, I didn’t like the nettle-sorrel cabbage soup - sour sorrel completely kills the nettle.

And yes, don't be afraid to put too much nettle in this soup. Keep in mind that when heated, it decreases in volume by four times!

Ingredients for 3-4 servings

Fresh nettles, large colander with a slide
1 potato
1 onion or 1 small leek
several green onions
2 stalks of celery
1 clove of garlic
3 tablespoons white long grain rice, such as basmati
2 tbsp. l. ghee
1 liter of water
sea or Himalayan salt
freshly ground pepper to taste

Preparation

Finely chop the potatoes, celery and onion. Collect the nettles, discard the tough stems, and rinse the leaves well in a colander.
Pour water into a saucepan, add potatoes and rice and turn heat to medium.
After 10 minutes of boiling, add the leeks and celery, bring to the boil and cook for another 5 minutes.
Meanwhile, melt the ghee in a large skillet over medium heat. Add the garlic and nettles, cover and let the nettles wilt (3-5 minutes), stirring once. Add nettles to soup.
Add the green onions and puree the soup using an immersion blender. Add salt and pepper to taste. Serve in warmed bowls, garnished with a dollop of natural sheep's yoghurt and a mound of green onions.

Nettle pesto

Pesto is a versatile vegan sauce that adds flavor to even the most boring pastas, rice, breads, soups, etc. There are many variations of pesto, for example I really like it. And this spring I added a chic version of nettle to my pesto recipe collection. Now you don’t have to buy a ton of expensive basil to treat yourself to your favorite sauce.

Ingredients

4-6 cloves of garlic
1/2 cup nuts (pine or walnuts would be especially good)
4-5 tablespoons olive oil
5 cups fresh dried nettles
1 cup arugula
2-3 tablespoons lemon juice
1/2 teaspoon sea or Himalayan salt
1/2 teaspoon freshly ground black pepper

Preparation

Wash the greens and place in a blender or food processor. Add nuts, oil, garlic and lemon juice. Grind at high speed. Add water or oil if necessary, and salt and pepper to taste. Place the finished pesto in an airtight container and cover with a thin layer of oil. In this form, the sauce will easily be stored in the refrigerator for 3 weeks, and can also be frozen.

Roasted beetroot, nettle and goat cheese salad

This easy-to-prepare salad is not only incredibly healthy, but also very tasty. Goat cheese is the healthiest and lightest of all cheeses, so if you are not a vegan, take the time to find goat (or sheep) soft cheese. It's worth it, believe me!

Ingredients

3 large beets
150 g soft goat cheese
5-6 cups fresh dry nettle
bunch of arugula
2 tbsp. l. pine or walnuts (ground)
2 tbsp. l. camelina oil
sea or Himalayan salt, freshly ground pepper to taste

Preparation

Wash the beets thoroughly, wrap in foil and bake in the oven for at least 2 hours.
At this time, blanch the nettles in salted water, squeeze with your hands and finely chop.
Cool the finished beets, peel, cut into cubes, sprinkle with oil. You can let it marinate like this for about half an hour.
Mix beets with goat cheese, herbs and pine nuts. Fill with oil. Salt everything together at the very end.

Bon appetit!

I hope you enjoy the recipes. Feel free to experiment and try new things. The world is so diverse and amazing! Walk through the forest, pick nettles and enjoy life to the fullest on these beautiful May days.

With love, Valentina Gorbunova

The beginning of May is the time to help the body, weakened over the long winter, replenish the lack of vitamins and nutrients; in this article we will recall forgotten recipes for nettle dishes. Let's discuss their benefits, find out who should not eat nettles, how to select and prepare raw materials for use.

Stinging nettle is a herbaceous perennial. People call it sting, sting. Distributed everywhere, growing near housing, near roads and vacant lots, in shady places and in gardens. This is not a simple weed, but a multivitamin plant that food purposes can be used from early spring until October.

This weed has been eaten since ancient times. She saved from hunger in war time and in lean years. The plant has not only healing life-giving powers, but also nutritional properties. They used it as an independent product and to enrich other dishes.

What are the benefits of nettle (Urtica dioica L.)

Nettle's content of vitamins and microelements is not inferior to berries and fruits. It surpasses many legumes in protein content. In it great content fiber, it helps normal operation intestines and creates a feeling of fullness.

Urtica dioica juice is a good aid in losing weight. Since its calorie content is only 24 kcal and almost complete absence carbohydrates, it is ideal for dietary nutrition.
To understand the benefits of nettle, let’s find out its composition. The herb is rich in vitamins:

retinol (vit A)
nicotinic acid (vit PP)
thiamine (vit B1)
ascorbic acid (vit C)
riboflavin (vit B2)

There's a lot in it minerals– Ca, Mg, K, Na, Fe, P, J, selenium. The herb drives bile well, increases resistance to bacteria and viruses, and immunity. Stimulates the metabolism of carbohydrates and proteins, accelerates the flow of energy processes.

Is not full list beneficial properties of the plant, and they are preserved in culinary products. That's why it's so popular among fans healthy image life.

Who would not be interested in recipes for nettle dishes, contraindications

Despite the obvious benefits, nettle recipes are not suitable for everyone. You should not eat it:

pregnant women
suffering from thrombophlebitis
patients with hypertension

Because it increases blood clotting, and in addition can provoke premature birth. It is also contraindicated for kidney disease. People with allergies will also have to pass by the stream.

You can start harvesting nettles for culinary purposes from May until late autumn. It is better to do this in environmentally friendly places. Away from roads and industrial facilities. Otherwise, instead of benefit, we will gain harm.

You can collect grass at the edges of forests, along river banks and in your gardens. You should choose a healthy plant:

leaves should be free of foreign inclusions, evenly colored; withered leaves will also be of no use
the stem should be strong, densely leafy
It is necessary to collect nettles at the growth stage of up to 20 cm, it contains a higher content of useful substances
The optimal collection time is morning, after rain and dew has dried.

Cut the grass with a sharp knife. A short time after cutting, the stinging sensation goes away and the leaves can be separated from the stem.

How to prepare nettles for use

Before use, sort the plant and rinse under running water. A distinctive feature of the sting is that it is covered with stinging, brittle hairs, so wear rubber gloves.

To get rid of this heat, rinse it before cooking. hot water or soak in boiling water for several minutes. Then let the water drain and lay it on a towel to dry. After this simple procedure, the stinging sensation will disappear.

Experienced housewives have long learned to use nettle in cooking. Each has its own set of delicious recipes.

These are all kinds of soups, salads, main courses. They use it as a filling for pies, dumplings, and dumplings. Pilaf and porridge are cooked and added to sauces.

They make purees and juices from it, brew it as delicious tea. It is fermented and frozen for the winter. They make butter for sandwiches from it. You can make hair oil, but that’s another, non-culinary story.

First meal

Soups made from nettles are especially tasty. It gives them a subtle sourness and delicate aroma. You can prepare soups with meat or broth. Or it can be made without meat, which will especially appeal to vegetarians.

First courses are prepared for one serving, because after heating they lose their taste and attractiveness.

Nettle soup “Spring”

We already know where and how to collect raw materials, so let’s move directly to the recipe. To prepare you will need:

bunch of string – 300 grams
3 small potatoes
onion, 1 carrot
water or broth
dill, parsley optional

Cook the potatoes until done. Add onions and carrots pre-fried in oil. If you cooked it without meat, you can add rice or pearl barley, the soup will turn out even tastier and more satisfying. Even at the beginning of cooking, you can add 100 grams of cheese. 5 minutes before readiness, add nettles and salt. When serving, add an egg.

Fresh nettle cabbage soup

Cabbage soup made from May nettle herb is very useful if you prepare it skillfully. They can also be cooked with or without meat. We will need:

bunch of sting 300-500 grams
potato
onion, dill, parsley
1 onion
salt, lemon juice, pepper to taste
egg 1, carrot 1
butter

In a saucepan in butter, fry the chopped onions and carrots, as you are used to. Add the potatoes cut into strips and simmer for 5 minutes. Fill in vegetable stew broth, cook for 10 minutes. And after the vegetables are ready, add chopped greens and nettles.
Add lemon juice, pepper, salt to taste and cook for another 3 minutes. When serving, add finely chopped egg and sour cream.

Second courses

You can prepare a large number of main dishes from nettles. These are purees, pilaf, snacks and much more.

Spicy nettle with rice

Prepare the string, wash it, chop it. Pour boiling water over it and let the water drain. Keep it on a hot frying pan for 2 minutes. Add oil, herbs, pepper and rice. Pour in water and cook over low heat until done. You will need:

bunch of nettle grass 500 grams
butter 40-50 grams
parsley, pepper
rice 200 grams
flour 15 grams

Finally, add flour diluted with cold water and bring to a boil. Simmer for another 5 minutes. Add minced garlic if desired.

Scrambled eggs nettle

Make scrambled eggs with nettles for breakfast very quickly. To do this, prepare:

onion 1 head
bunch of nettles
celery or parsley
egg - two pieces
sweet pepper, salt

Fry the onion in a hot frying pan, add chopped nettles and other greens. Mix everything and simmer for 7-8 minutes. Beat in the eggs and simmer until done.

Green sauce

Nettle sauces are suitable for potato, meat and fish dishes or pasta. Take:

nettle leaves 400 grams
20 grams of flour
butter 40-50 grams
glass of sour cream

Grind fresh leaves scalded with boiling water in a meat grinder. Simmer in butter. Add flour diluted with a small amount of water, simmer until thickened. Pour in sour cream and simmer for 5 minutes. Add mustard, it will be even tastier.

And how many nettle salads can you come up with? It all depends on how filling you want it to be and what you have in the fridge. It is important to remember that only young leaves and shoots are suitable for salad. Young tops have more vitamins and nutrients.

Nettle and bean salad

This salad is suitable for those who lead an active lifestyle and play sports. Beans and nettles complement each other. Thanks to the enzymes contained in nettle leaves, bean vegetable protein is easier to digest. For the salad you will need:

nettle 100 gr.
bunch of green onions
vegetable oil, olive
boiled or canned beans
lemon juice, a little salt

Prepare the sting as usual by tearing it with your hands. Chop the onion. Add beans, drizzle lemon juice. Pour in the oil.
The salad turns out to be satisfying and easily digestible. The feeling of hunger does not come for a long time. Suitable for those who want to lose weight.

Salad "Ordinary"

For the salad you will need:

fresh nettle leaves
onion, parsley, dill
vegetable or olive oil
salt pepper

Pour boiling water over nettle leaves. Chop everything and mix in a bowl. Season with oil, salt and pepper to taste. You can add radishes, nuts, garlic, cheese, egg. In a word, improvise!

Filling for pies, dumplings and butter for sandwiches

Few housewives make pies filled with nettles, but in vain. It is easy to prepare.

Green filling

Chop fresh shoots and leaves, scalded with boiling water. Add boiled rice and chopped eggs, salt and butter.

Green sandwich butter

Sandwiches with nettle oil will be useful for breakfast. Take butter, mix with finely chopped nettle leaves. To enhance the taste, add grated horseradish or garlic.

And what drinks are made from this weedy grass! A real storehouse of vitamins and microelements.

Green kefir

To help your intestines after a busy winter, prepare this drink. Take finely chopped nettle leaves and shoots, parsley, dill, dandelion and spinach in equal proportions. Add 500 ml cold kefir and blend in a blender. Add some salt.
First, pour boiling water over the nettles and dandelions, adding a small amount of salt, to get rid of the bitterness.

Nettle juice

To prepare multivitamin juice, take young nettle shoots and leaves. Rinse, pass through a juicer, add salt to taste. Sterilize the juice for 15 minutes at 70º, it will become suitable for winter storage. To prepare you will need:

1 kg. finished plant raw materials
1000 ml. cold water, salt

Add water, salt to the juice squeezed out through a juicer, and set to sterilize.

Tea tonic

Nettle tea can be drunk all year round. In spring and summer from fresh, in winter from dry grass. To do this, brew 25 grams of boiling water. fresh or dry leaves. Leave for 5 minutes. Drink warm. Don't forget about contraindications.

Preparation for the winter

In spring and summer, you need to have time to prepare nettles for the winter. Everyone knows how to dry raw materials. And we will freeze and marinate.

1. Frozen nettle retains all the benefits of the plant. Young spring leaves are suitable for this. They are thoroughly washed, dried, and cut. Spread in a thin layer on cling film and wrap. And they are sent to the freezer.

2. Pickled nettle is another method of preparation. IN winter time it is added to any dishes. The tops of young shoots are collected for pickling. Wash in hot water. Pack tightly into sterile ½ liter. banks. Pour boiling water over and sit for 10-12 minutes.
Next, drain the water into a saucepan, add 9% vinegar, salt and sugar, and boil. Pour brine over nettle leaves and shoots. Roll up the lids. Send “under a fur coat” for 1 hour. That's it, the supply of vitamins for the winter is ready.

Well, some tips for preparing nettles. To make the cooking process enjoyable and the result pleasing:

Nettle cannot be cooked for a long time, as this will destroy the most valuable substances, so add it 3 minutes before it is ready
If you finely tear the nettle leaves and stems with your hands, you will be able to preserve vit A as much as possible
in May, fresh young nettle leaves are used, and in summer, leaves and young shoots are used, cutting off their tops by 10 - 15 centimeters
Nettle should be cooked in enamel or heat-resistant glass containers; it is not advisable to use metal containers (copper or aluminum) for this purpose.
To prepare first courses, you should not pour boiling water over the plant; it is better to use gloves to cut it
It is advisable to salt the dish at the end of cooking, or better before serving

By following these simple tips, you will prepare a lot of delicious, rich in vitamins food.
I suggest watching a video about the benefits of nettles:

So we remembered forgotten recipes for nettle dishes. We discussed their benefits, learned who should not eat nettles, and how to select and prepare raw materials for use.

Don't miss the moment, treat yourself to nettle dishes now, prepare it for future use and be healthy!

There are several thousand on this site nettle recipes.

Green cooking. The purpose of this site is to show not only the beauty of the herbs, greens and flowers that surround us, but also to draw attention to their beneficial properties, to the use of wild plants in cooking, while showing tasty, beautiful and healthy dishes from wild herbs, by varying the composition of the dish you can get interesting tastes .

Placed here detailed recipes from wild plants with step by step photos dishes on handmade patterned napkins knitted by me.

Wild plants, garden weeds, without a doubt, have enormous gastronomic potential; they provide any dish with wide range essential minerals and vitamins, as well as the play of textures, add nobility to the taste and serve as a magnificent decoration.

Both in the past and in our time, in all countries of the world, along with cultivated plants, wild plants are also eaten. Nature has more than provided us with everything we need to stay healthy. - Sebastian Kneipp, (1821 - 1897).

We make it from nettles. Green nettle soup

Young nettle leaves good for making green soups. For 5-7 pcs. dry mushrooms take a bunch of young nettles, a little sorrel, celery or parsley roots, ginger root, carrots, 1 pc. potato, onion, herbs, ground spices, Bay leaf, 1 tablespoon of flour and a couple of tablespoons of vegetable oil.
Dry mushrooms need to be soaked overnight. Mushrooms should be washed, cut into cubes, put in a pan with water and put on fire. Cut the potatoes and put them in water with mushrooms, cook until the potatoes are ready. Leaves nettle and sorrel are chopped, it is better to grind them in a food processor. Grate carrots, chop greens, roots, parsley and onions. Carrots and onions are fried in vegetable oil, add a little flour and fry for a couple more minutes.
After this, fried vegetables, nettles, sorrel and all the chopped herbs, as well as spices, are placed in water with mushrooms and potatoes. Salt the soup to taste, let it boil and leave on the fire for another couple of minutes. Green soups are served with sour cream and a hard-boiled egg.
Green nettle soups very tasty and healthy, especially green cabbage soup made from fresh May nettle, it contains the most useful substances. You can add a boiled egg and sour cream, 2-3 slices of lemon so that the broth does not darken during cooking. To prevent the vitamins from being destroyed, it is not recommended to boil nettles for a long time.

Green soup with nettles and mushroom dumplings

Cooking dumplings. To do this, boil the mushrooms for 5-7 minutes, then puree the mushrooms in a blender. Add the egg, dill and parsley, flour, pepper and salt. The dough should be like thick sour cream. Drop the dumplings into the boiling soup with a teaspoon. When they pop up, they're done.

Millet nettle pies

First, you need to boil about 100-200 grams of nettles in slightly salty water for two to three minutes. Next, turn off the stove, drain the water through a sieve and chop the scalded nettle. Now we take it and mix it with 100-200 grams of pre-cooked millet porridge. We make pies from the resulting sticky mass and bake them in the oven. These nettle pies can also be fried in a frying pan in vegetable oil.

Nettle salad with spring garlic

300 g of young nettle leaves, 200 g each of sorrel and plantain, 50 g of dandelion leaves, 100 g of green onions, washed well, dried, finely chopped or minced, 2-3 cloves of garlic, mix everything. Then put in a plate, mix with two hard-boiled eggs cut into small pieces, garnish with radish slices, lemon slices, pour over sunflower oil or mayonnaise, salt.

For the dough you will need: 500 g corn flour, 100 g wheat flour, 100 g sour cream, 1 egg.
For the filling: 1 kg of nettle, 50 g of green onions, 100 g of dried mushrooms.

For the filling, finely chop the nettles, add pre-soaked mushrooms, chopped and fried in vegetable oil with onions in a frying pan, finely chopped green onions, salt, ground black pepper, ground coriander, dill, basil, cilantro to taste. Mix everything.
Mix corn flour with wheat flour, knead the dough in hot water with the addition of eggs, sour cream or butter.
Roll out the finished dough thinly and cut out circles using a glass. Place the filling in the middle of each circle and seal the edges.
Place the dumplings in boiling salted water and cook for 5 minutes.
Serve with spices, butter or sour cream.

You can make lazy dumplings, just roll out thin dough, put minced greens and mushrooms on top of it and roll it into a roll. It is very important to pinch the long edge well and then cut this roll into columns. The dumplings are lazy, but do not require a lot of sculpting. Ready-made lazy dumplings can be cooked in boiling water or steamed, or you can put the sliced rolls in a deep frying pan, on a “bed” of fried carrots with onions, tomatoes and sweet peppers, add a little vegetable oil, sour cream and a little water on top. Then cover with a lid and simmer over low heat until done. Place the finished lazy dumplings on plates and sprinkle with herbs.

Dumplings with nettles and potatoes

Knead the dough from flour and water, as usual for dumplings. Let it sit for 30-40 minutes, then roll it out into a layer 1.5-2 mm thick.

We make a magnificent aromatic filling for dumplings:
Boil several potatoes in their skins. Peel and mash the potatoes. Combine 300 g of finely chopped young nettle leaves, mashed potatoes, 50 g of chopped fried onions, basil, dill, thyme, oregano, paprika, coriander, ginger, black pepper and salt. We form dumplings with nettle-potato vitamin filling and cook them in boiling salted water. Can be served with olive or linseed oil and lemon juice.

For minced meat in the spring, I use wild herbs: nettle, clover, wood lice, mantle, plantain, gooseberry and others. I chop the available greens, add carrots; parsley or celery root; garlic, onion, ginger root; spicy herbs: dill and parsley, basil and celery, cilantro. I add a little grated cheese.
To prepare the dough, I take flour and eggs, add a spoonful of vegetable oil and knead the stiff dough. Then I roll out the dough with a rolling pin, lay out the filling and make dumplings. I throw the finished dumplings into boiling salted water with a bay leaf; as soon as the dumplings float, I remove them from the water with a slotted spoon. Unlike meat dumplings, herbal dumplings do not take a long time to cook; you just need to cook the dough. Healthy, tasty and satisfying, wild plants contain a lot vegetable protein, as well as vitamins and fiber.

Basil 50 g.
Garlic 2-3 cloves
Nuts: walnuts, pine nuts; or almonds or hazelnuts - 3 tbsp. l.
Sheep cheese 50 g.
Olive oil 3-4 tbsp.
Young greens nettle, parsley, mint
Thyme; basil
Salt, sugar - a pinch,
Black pepper, Cloves
Can be stored in the refrigerator for 1 week.

1. Place all ingredients in a blender bowl.
2. Beat until smooth.
Served pesto as sauce for pasta, as well as for vegetable dishes.

Recipe for Italian Basil Pesto sauce and many other colorful sauces.

Vitamin soup

Place diced potatoes (2 tubers) into the meat broth and cook until done. Then add finely chopped young leaves of nettle, beetroot and sorrel, add various herbs to the soup: parsley, celery, green onions, dill, you can add a raw egg and immediately stir it, boil for 1-2 minutes, let it boil, and remove from heat. The soup can also be seasoned with sour cream and sprinkled with green onions and dill on a plate. Salt, pepper, herbs - to taste.

Nettle salad

Among all kinds of dishes, preference, of course, should be given to a salad made from fresh leaves: it uses all the vitamins and all minerals more fully.
Nettle rinse well and cut into small pieces, after holding for several minutes in cold salted water. Add chopped onion and pound the resulting mixture in a wooden mortar until pureed. Sprinkle with salt, pour over vinegar and vegetable oil, mix with parsley and garnish with a hard-boiled egg.

Nettle with sour cream

Pour a little vegetable oil into a heated frying pan and fry the chopped onions, add the washed, finely chopped leaves nettle. Stir the mixture well, add sour cream and simmer.

Diet soup with nettles

Very tasty spring nettle soup. It requires 100 g of leaves, a little vegetable oil, onion, flour, sour milk, salt, half an egg.
The nettle is washed, finely chopped and boiled in salted water. Then add fried onions, flour and cook for a few more minutes. The soup is seasoned with sour milk and egg.
By the way, in addition to nettles, you can grind celery, carrots, parsley, and sometimes season the broth.

Nettle salad

young nettle leaves 200 g
walnuts 25 g
dill, parsley 20 g
green onions 30 g
1 teaspoon vinegar or lemon juice

Place young nettle leaves in boiling water for 5 minutes. Then drain in a colander, chop and put in a salad bowl. Pounded kernels walnuts dilute in 1/4 cup of nettle decoction, add a teaspoon of vinegar, stir and season the nettle with the resulting mixture. Sprinkle with finely chopped parsley and green onions.

Wren

You will need: 1.5 kg of nettle, 500 g of flour, 1 liter of sour cream, salt to taste.
Sort out the young nettles, rinse, scald with boiling water and chop finely. Add salt to taste.
Make a stiff dough from flour, water and salt, leave it for 30 minutes. Then roll out thinly and cut into circles according to the shape of the pot.
Place layers of dough and nettles in pots, pour hot sour cream over each layer and place in the oven.

Multi-colored sandwiches

bread, 4 eggs, 20 g butter, 1 tbsp. spoon of mayonnaise, 1 tbsp. spoon of tomato ketchup, 1 tbsp. spoon of grated horseradish, 1 tbsp. spoons of nettle puree.

Boil the eggs. Boil the nettle greens, rub through a sieve or grind with a spoon.

Grind the eggs, butter and mayonnaise with a mixer into a homogeneous mass, divide into three parts, mix each with one of the components - horseradish, tomato or puree.

Place 1 tbsp on a slice of bread next to each other. spoon of each mass.

Eggs stuffed with nettles and mushrooms

Ingredients:
Large chicken eggs – 4 pcs.
Small champignon mushrooms – 4 pcs.
Hard cheese – 10 - 15 g.
Garlic – 1-2 cloves.
Cream – 1 tsp.
Onion – 1/2 small head
Green onions, salt, ground black pepper, dill, mayonnaise, mustard - to taste.
To prepare eggs stuffed with nettles and mushrooms you need to: wash and finely chop the mushrooms, then simmer in oil with chopped nettles and onions, add salt, add spices and chopped herbs. Hard boil the eggs, cool and peel. Cut each egg lengthwise into two halves and remove the yolk, mash the yolks and combine with mushrooms and onions, add a little mayonnaise. Fill the white halves with the resulting mixture, place on a dish and garnish with sprigs of parsley or dill.

Semolina Pancakes with nettles

Ingredients:
1 bunch of tender young nettles;
Egg - 2 pcs;
Semolina - 6 tbsp. l.;
Vegetable oil;
Salt, ground coriander;
Preparation:
Mix the egg and semolina, add a pinch of coriander and salt. Knead the dough.
Place tiny pancakes on a heated frying pan with a small spoon: the smaller they are, the tastier. Fry in vegetable oil on both sides.

Green cottage cheese with nettles

Ingredients: 200 g cottage cheese,
2 tablespoons of young nettle leaves,
1 tablespoon of aromatic cumin.
Wipe the cottage cheese. Wash young nettle leaves thoroughly, dry them from water, chop and mash slightly. Mix nettles with cottage cheese and 1 tablespoon of cumin.

We make it from nettles. Recipes with nettles:

Recipes from country weeds