Stinging Nettle (Urtica dioica) has traditionally been used as a Spring tonic, and in this video I show you just how easy it is to make a nourishing Nettle infusion.

Last week I went on a two-day Nettle infusion fast. Now I’ve fasted numerous times over the years, but using Nettle infusion was one of the most enjoyable ways to do one. Plus minor skin irritations cleared up within hours of starting it, and my skin became super soft.

Don’t worry I’m not suggesting you fast on this ‘green nectar’, but as a Spring tonic just consume 2-3 cups a day for seven days, and then drink a cup a day for as long as your body tells you it needs it.

Oh, and if the taste is a little earthy for you, you can always serve it with a little local honey, or a slice of lemon. Personally I love it as it is.

So folks, it’s time to blow out the cobwebs of the past seasonal over-indulgences, and re-energise yourself with this nourishing Nettle infusion.

Frank Cook (internationally renowned edible wild plant expert) discusses the importance of Nettle (Urtica dioica) as food and medicine.

Frank gives us a fascinating insight into the many uses of Nettles, and the why it needs to become the national food of England.

The nutritional profile of this fantastic plant is impressive…

Nettle Nutritional Profile
(calculated on a zero moisture basis per 100gm)

Aluminium: 13.8 mg
Ash (total): 8.4%
Calcium: 2900 mg
Calories: 0.60 /gm
Chromium: 0.39 mg
Cobalt: 1.32 mg
Crude Fibre: 11.0%
Dietary Fibre: 43.0%
Fat: 2.3%
Iron: 4.2 mg
Magnesium: 860 mg
Manganese: 0.78 mg
Niacin: 5.20 mg
Phosphorous: 447 mg
Potassium: 1750 mg
Protein: 25.2%
Riboflavin: 0.43 mg
Selenium: 0.22 mg
Silicon: 1.03 mg
Sodium: 4.90 mg
Thiamine: 0.54 mg
Tin: 2.7 mg
Vitamin A: 15,700 IU
Vitamin C: 83.0 mg
Zinc: 0.47 mg

Source: Nutritional Herbology: Mark Pedersen

Running time: 6:38