Eatweeds
Love Eatweeds? Help Us Spread The Word!

Frank Cook On Nettle

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

frank-cook-nettle
Photo credit: Sassafras Krause

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

About the Author Robin Harford

Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.

follow me on:

Leave a Comment: