Young nettles are a perfect complement to salads, soups, sauces and even smoothies. It is one of the sources of vitamins and trace elements that are so essential in early spring during periods of acute shortage.
We bet you all in childhood as a child afraid of fire is not that thickets, an ordinary bush of nettles, more than once experienced its burning “character”. Especially mischievous was the nettle for the case on the butt. So with nettles, most have developed not friendly relations. In this case, the use of nettles as a food is out of the question. And it’s really out of the question. Young nettles are delicious and incredibly healthy.
Young nettles: usefulness
Young nettle – a natural concentrate of vitamins: A, B, C, E, K, micro and macro elements: iron, magnesium, copper, calcium, silicon, selenium and phytonutrients, in particular flavonoids, which prevent diseases of the heart, phytoncides and organic acids. It increases the body’s resistance and strengthens the immune system, promotes metabolism and the elimination of toxins and slags. Thanks to the vitamin K content of nettle promotes good blood clotting, has anti-inflammatory effect and helps with internal bleeding. Chlorophyll, contained in excess in the leaves, triggers metabolic processes in the body and helps it to counteract cancer. Nettle normalizes blood sugar levels. And, as you know, nettle is actively used in cosmetology and pharmaceutics.
Young nettle: harm
Because of its powerful hemostatic properties, young nettles are contraindicated for people suffering from varicose veins, thrombophlebitis and atherosclerosis, as well as for people with thick blood, as they can provoke clots. Young nettles are not recommended to people with the raised arterial pressure, and also pregnant as there is a risk of development of a miscarriage.
When to assemble and how to process
In spring, nettles are one of the first to appear. In our latitudes it is the middle and end of March. The most common type of nettle is the two-house nettle. It is considered young nettle until the beginning of flowering, that is, until mid-May. It is better to collect nettles in the countryside far from the roads. Although young nettles do not complain, and if they do, it is better to collect it in gloves. When preparing nettles, they must be scalded to prevent them from complaining.
It is better not to expose young nettles or as little heat treatment as possible so that they retain as many useful properties and vitamins. Nettles should be boiled for a maximum of three minutes. Nettle soups are therefore added at the very end of the cooking process.