My first introduction to Stinging Nettles began approx. 15 years ago when my dear friend Marie was diagnosed with cirrhosis of the liver. I did a lot of research into natural help for her liver, and decided she needed nettles – immediately.
We found a great grove of nettles in a local park close to the walking path, and near the stream. We harvested a huge shopping bag of nettles and I actually shipped them to her by Fed Ex overnight. I realize now how much value I put on those nettles or I would have never gone to that expense.
Now I am a little older, and still the stinging nettle is more than a spring tonic. It can be a real remedy for many with kidney and liver problems. It is a God-send for the do-it-yourselfers like me, who really appreciates God’s creation, and the freedom to make natural remedies for myself.
Here you go. We actually celebrated with 2 friends, and we ate every single drop. It tasted mildly like a spinach creamed soup. Absolutely yummy.
- Wash and chop nettles (don’t include stems)
- Saute onion (saute for 3 mins),
- add chopped nettles, saute for another 3 minutes,
- add vegetable stock and 1 grated potato. I guess it was approx. 4 cups worth – will definitely measure it next time.
- Cook for 20 minutes.
- Blend ingredients in a blender.
- Add cashew milk (or other nut milk or creamer) – 1 cup?
- Add s & p to taste.
Have fun and let me know how yours turned out!