A cheap spring cure that is within everyone’s reach: Czechs don’t often use it

Stinging Stinging Nettle (Stinging nettle L.) are a symbol of an unpleasant encounter when going through thickets or tall grass at the edge of the forest or around the garden fence. However, this hostile reputation has long obscured the fact that it is one of the most important medicinal plants of the European flora. Nettle is literally a green laboratory in which minerals, vitamins and a number of pharmacologically active compounds are concentrated.

While many medicinal plants act in a narrowly specialized manner, nettle stands out for its complexity. It is not an herb for one problem, but a plant that supports basic physiological processes in the body – metabolism, hematopoiesis, kidney function and the immune system. This is precisely why in modern phytotherapy it ranks among the so-called tonics, which help the body to better maintain balance.

Botanical characteristics

Stinging nettle belongs to the nettle family (Urticaceae). It is a hardy, powerful herb that can grow to a height of 50 to 150 cm, or even more in ideal conditions. It has a straight, stem and responsive, ovate-lanceolate leaves with a serrated edge. The whole plant is covered with typical stinging hairs, which contain a mixture of biologically active substances, including formic acid, histamine, serotonin and acetylcholine. These substances cause the well-known burning and redness of the skin after contact.

Nettle is a dioecious plant, which means that the male and female flowers grow on separate individuals. The flowers are inconspicuous, greenish, arranged in drooping panicles. Blooms from June to September. The fruit is a tiny achene that spreads easily and contributes to the expansive character of this plant.

The distribution of nettle is almost cosmopolitan. It originally comes from Europe, Asia and North Africa, but today it is spread all over the world. It typically grows on nitrogen-rich soils – in the vicinity of human settlements, on burial grounds, along roads, on the edges of forests or in floodplains. Its occurrence is often an indicator of fertile, well-supplied soil with nutrients.

Traditional use and modern knowledge

Traditional folk medicine has used it for centuries as a means of strengthening the organism, purifying the blood and promoting vitality – and modern science today largely confirms these experiences.
In folk medicine, nettle was considered one of the most important “cleansing” herbs. It was used in the spring to support metabolism, with anemia, skin diseases and general fatigue. Traditional nettle treatments focused on “purifying the blood”, which in today’s terminology corresponds to the support of excretory organs and detoxification processes.

Modern research confirms the diuretic effect of nettle leaves, which makes the plant suitable for mild urinary tract infections and water retention in the body. Clinical studies also demonstrate the benefit of extracts from its root in benign prostatic hyperplasia, where problems with urination are alleviated.

Nettle also has anti-inflammatory and antioxidant effects, which are used in rheumatic diseases and allergies. Some studies suggest that it can reduce the symptoms of hay fever by affecting the histamine response. Last but not least, it is valued for its nutritional potential – as a natural “multivitamin” supporting vitality and the immune system.

The chemical composition of nettle is extremely rich and explains its wide range of effects. The leaves (young stem) contain a high amount of minerals, especially iron, calcium, magnesium, potassium and silicon. They are also a source of vitamin C, provitamin A (carotenoids), group B and K vitamins.

From a pharmacological point of view, flavonoids (e.g. quercetin, kaempferol), phenolic acids, chlorophyll, tannins and phytosterols are important. Nettle root is rich in lignans and sterols, which are used especially for problems with the prostate and urinary tract.

An interesting component is also the substances contained in the stinging hairs, which have a local irritating effect, but at the same time promote tissue blood flow and reflexively affect the nervous system. This is precisely why nettle has traditionally been used externally, for example for rheumatic problems.

Collection and processing

There are several medicinal parts of nettle, and each is collected at a different time and for a different purpose. Most often, the leaf or young stem is used, which is harvested in spring and early summer, ideally before flowering. Young spring leaves have the highest content of vitamins and minerals. Collecting is done in dry weather, preferably in the morning, and always away from polluted areas.

Nettle root (Nettle root) is harvested in autumn, when the above-ground part of the plant retracts and the active substances move to the underground organs. You can also often come across advice to collect fruits or seeds at the end of summer. Although they are a rich source of fats and starches and other storage substances, they contain almost no biologically active substances and therefore belong to the least effective parts of this plant.

After collection, the plant material is dried in the shade, in a well-ventilated area, at temperatures up to 40 °C. Properly dried nettles retain their deep green color, which is a sign of good quality. In modern phytotherapy, in addition to the dried drug, standardized extracts, fresh plant juices and freeze-dried powders are also used.

Recipes and practical use

Nettle tea for spring cleansing
Pour one to two tablespoons of dried leaves in about 250 ml of hot water and leave to infuse for 10 to 15 minutes. Drink 1 to 2 times a day for two to three weeks.

Fresh nettle juice for a spring cure
Mix two handfuls of young leaves with water (ratio 1:1) and strain the juice. Take spoonfuls 3 to 5 times a day, or add to fruit or vegetable juices.

Nettle pesto – spring green energy on a plate

• 2 full handfuls of young nettle leaves
• 50 g of hard cheese (Parmesan, Grana Padano or mature Czech cheese)
• 40-50 g nuts (walnuts, hazelnuts or sunflower seeds)
• 1 clove of garlic
• 80-100 ml of good quality olive oil
• salt to taste
• a few drops of lemon juice (optional)

Procedure
1. First rinse the young nettle leaves thoroughly and scald them briefly with boiling water (about 20 to 30 seconds). This way they will lose their heat, but they will retain their color and most of their valuable substances. Cool them immediately with cold water and squeeze well.

2. Place nettles, nuts, grated cheese and garlic in a blender. Gradually pour in the olive oil and mix to a smooth or slightly coarser consistency according to preference. Season with salt and possibly a few drops of lemon juice, which will enhance the flavor and color of the pesto.

3. Transfer the finished pesto to a clean glass and cover the surface with a thin layer of olive oil – this will extend its shelf life.

Nettle pesto is excellent with pasta, in risotto, on toasted bread, as a base for sandwiches or as an addition to roasted vegetables and fish. It also goes well with potatoes or in spring soups.

This is a great way to use young spring nettles in the kitchen and turn an “ordinary” wild plant into a full-fledged delicacy. It tastes like milder spinach with a slightly nutty undertone, and thanks to the high content of vitamins and minerals, it literally works as a green life booster.

You know that…

• A widespread myth is that nettles are “just a weed.” In fact, it is one of Europe’s most valuable wild-growing useful plants, which has not only a medicinal value, but also an ecological one – it is an important food plant for the caterpillars of many species of butterflies.
• Its historical use outside of medicine is also interesting. In the past, nettle fibers were used to make textiles and even replaced cotton in times of shortage. Nettle fibers are strong, durable and surprisingly soft.
• Stinging nettle is therefore not a plant that should be avoided, but rather a herb that is worth rediscovering. At a time when we are increasingly turning to natural sources of health and sustainability, nettles represent a humble, affordable and science-based gift to the landscape – a green symbol of vitality, renewal and strength.

You could find this article in the magazine Recipe No. 04/26.