Stinging Nettle – The Iron, Magnesium, and Calcium Super Booster

Stinging nettle (urtica dioica) is wild herb. The plant family has six subspecies, most of which have hollow stinging hairs. When a stinging nettle leaf touches skin, it creates a stinging or burning sensation. 

The nettle plant originates from Europe, cooler regions of Asia, and western North Africa. Thanks to its adaptability, it has spread worldwide, the most common places being Northern countries such as Finland, Sweden, Norway, Canada, and the United States. Nettle grows in various environments, often in the countryside and on the sides of roads. It typically grows from spring to fall, but not in the winter.

The nettle leaves and stem are extremely nutritious and great for cooking. In fact, stinging nettle has been used as a medicine, as well as for tea and food for centuries. Before eating, they should prepared with the following simple steps:

1. Quickly rinse them with cold water to clean them from any soil, leaves, or bugs.
2. Put them in boiling water for a couple of minutes, to break down the stinging hairs.
3. Drain the water out, rinse with cold water, and squeeze the excess water out of the leaves.

Stinging nettle is extremely rich in various essential nutrients. It is a superb source of calcium, iron, magnesium, and selenium. Amazingly, it has 3-4 times more calcium than milk (per 100g), and double the amount of iron and magnesium as spinach. 

It can be enjoyed fresh or frozen, or in the form of nettle powder or stinging nettle tea.