-It has the most nutrition of all.
-For helping with allergies
-It has soft hairs on it that contain venom that will sting you and give you a rash. Conveniently the juice of the nettle acts as an antidote for its own sting. Also Dock plants that usually grow close by also do. 'Nettle in, dock out. Dock rub nettle out!'
-Eating: Best to eat in the spring or all season if you keep cutting it before it can mature. When it matures it will become very fiber us and hard to digest. Heat destroys the venom in the hairs so it will not bother you. So make sure to wash them in hot water and or cook them. It cooks down a lot, so pick three times what you think you will need. In fact you will want to pick almost 1 bushel per person. It has a taste very similar to spinach and can be eaten raw if you do not touch the edge or undersides of leaves.
-Cook in a sauce pan without adding water covered for about 20 min. Or keep string them in as they cook down in a big pan. There are many older recipes from Ireland , England , and Europe also. Examples like Nettle Pudding and Nettle Beer can be found out on the net.
-Drying also removes the venom so they will not sting after you dry them.
-People have lived entirely off nettles and there health improved, although it does not have everything you need it has a ton of what you do need.
-Growing: It spreads quickly from runners. It grows about 2-3' and flowers from June to September.
-When it matures the fiber is very strong and can be made into nets, and rope, very similar to hemp in that way. Cloth can also be made out of it, which is softer then hemp cloth yet just as strong.
From http://www.botanical.com
“Nettle Beer
The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows: Take 2 gallons of cold water and a good pailful of washed young Nettle tops, add 3 or 4 large handsful of Dandelion, the same of Clivers (Goosegrass) and 2 OZ. of bruised, whole ginger. Boil gently for 40 minutes, then strain and stir in 2 teacupsful of brown sugar. When lukewarm place on the top a slice of toasted bread, spread with 1 OZ. of compressed yeast, stirred till liquid with a teaspoonful of sugar. Keep it fairly warm for 6 or 7 hours, then remove the scum and stir in a tablespoonful of cream of tartar. Bottle and tie the corks securely. The result is a specially wholesome sort of ginger beer. The juice of 2 lemons may be substituted for the Dandelion and Clivers. Other herbs are often added to Nettles in the making of Herb Beer, such as Burdock, Meadowsweet, Avens Horehound, the combination making a refreshing summer drink.”
