Last weekend we ventured out to Marin for our All About Nettles class. The weather was amazing, a perfect day to experience Lady Nettle in all her glory. We hiked out to our favorite foraging spot and sat in a circle to discuss identification, how and when to harvest, nutrients, medicinal uses, energetic influences, preserving, recipes, companion plants and cultivation. Then we visited the many different nettle communities to pay our respects and harvest this nourishing plant ally. Along the way students also gathered young fiddle head ferns to sauté for their evening meal and fresh cleavers to juice as a tonic for allergies and eczema.
The week of a nettle harvest is always special, filled with fresh sparkling juiced nettles, delicious nettle soup, nettle quiche or frittata, green smoothies, then bundles and bundles of nettle leaves hanging in the kitchen to dry. This year our preservation method of choice is to dry and powder as many of the leaves as possible and freeze them in small bags to use through out the year as our own local, deep green super food (in place of spirulina and chlorella).
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Herbalist Michael Moore says in his book Medicinal Plants of the Pacific West…"Nettle powder is something that you can gather yourself in places that you trust, and you can add it to smoothies and salad dressings, put it in your bread, add it to tea, home beer, and so forth. It is green food your body recognizes, and can help build blood, tissue, and self-empowerment.”
Definitely our number one go to herb for extra nutrition and nourishment when we are stressed or depleted, an easily absorbable form of iron, vegetable protein, spring cleansing and so much more. Thank you lovely nettles!
Definitely our number one go to herb for extra nutrition and nourishment when we are stressed or depleted, an easily absorbable form of iron, vegetable protein, spring cleansing and so much more. Thank you lovely nettles!
*pictures taken by Amelia Avila
