Nettle

Generality

Nettle ( Urtica dioica L.) is a perennial herbaceous plant belonging to the Urticaceae family.

Known to be a stinging species (although not all plants of this species bite), the nettle is native to Europe, Asia, northern Africa and North America; it represents the most important member of the Urtica Genus.

The common nettle is divided into six subspecies, five of which are provided with stinging "hollow hairs" arranged on the leaves and stems. These hairs, called trichomes, act as "hypodermic needles" and when in contact with the skin you are injected with some substances, such as histamine and other itchy molecules, which produce a sensation of irritation and strong skin burning.

Pungent nettle has a long history of medicinal use, but also as a food and a source of textile fiber.

Nutritional Features

Nettle is a vegetable that can be contextualized in the vegetable family (even if it is cultured and not cultivated).

Nettle Nutritional Values

Edible part 100% water 83, 0g Protein 5, 9g Prevailing amino acids - Limiting amino acid - Lipids TOT 0.7g Saturated fatty acids 0, 09g Monounsaturated fatty acids 0, 04g Polyunsaturated fatty acids 0, 43g Cholesterol 0, 0mg TOT Carbohydrates 1, 3g Starch 0.0g Soluble sugars 1, 3g Ethyl alcohol 0.0g Dietary fiber 4, 1g Soluble fiber - g Insoluble fiber - g Power 36, 0kcal Sodium 1.0 mg Potassium 670, 0mg Iron 4, 40mg Football 590, 0mg Phosphorus 92, 0mg Thiamine 0, 20mg Riboflavin 0.15 mg Niacin 0, 80mg Vitamin A (RAE) 358, 0μg C vitamin 175, 0mg Vitamin E 1, 68mg

It has a low energy supply, supplied mainly by proteins (with a low biological value), followed by glucides (simple) and finally lipids (mainly polyunsaturated). If caught in its favorite season, dried nettle contains up to 25% protein (rather high value for a herbaceous plant).

It also contains a good amount of dietary fiber, while cholesterol is absent.

As far as vitamins are concerned, nettle is rich in vitamin A and vitamin C, but the concentrations of vitamin E and vitamin B1 (thiamine) are not to be ignored.

From the mineral point of view, the salt concentrations of iron, calcium, potassium and (although not mentioned in the table) manganese stand out.

It is a food suitable for any type of diet, although, logically, nettle should be avoided in the diet of specifically hypersensitive people and in subjects who show adverse reactions to food histamine.

Food use

The nettle has a taste similar to that of spinach and during cooking it gives off a smell that vaguely resembles cucumber.

Native Americans collected young nettle plants and ate them as cooked herbs in the spring season, when other grasses were scarce.

Soaking nettles in water, like cooking, removes the stinging chemicals from the plant and allows them to be handled and eaten without the risk of injury.

The flowering or fruit nettle produces particles called cystoliths, which if taken in excess can irritate the urinary tract; for security reasons, at this stage, nettles should not even be considered edible.

Dried nettle leaves and flowers can be used for herbal teas.

Nettle is used in many recipes such as: polenta with nettles, nettle pesto, nettle puree and nettle soup; probably the latter is the most common recipe in all of Northern and Eastern Europe.

To date, in Italy nettles are little used in the kitchen; however, in the gastronomic tradition of the Bel Paese there are many recipes (unfortunately, no longer in use) that involve the use of leaves.

Nettle can represent a side dish, the main ingredient of certain sauces, the filling of pasta or pies and the pigment to obtain fresh green pasta (such as spinach or rocket).

With nettles it is also possible to make a tasty jam.

In Nepal and in the Kumaon and Gargwal regions of northern India, nettle is known as "sisnu", "kandeli" and "bicchu-buti". It is also found in abundance in Kashmir, where it is called "soi". Here, nettle is a very popular vegetable and is cooked using various spices (typical Indian).

Nettles are sometimes used as aromas in cheese production; for example, for the "cornish yarg" or some types of "gouda".

Nettles are commonly used in Albania (and throughout the Balkan area, up to Turkey) as an ingredient in the "borek" filling. In this recipe, the apical leaves of the young plants are selected which are then boiled and mixed with: other herbs, rice, etc .; this mixture is a filling to be placed between several layers of puff pastry.

Risotto Alle Nettles

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Nettle based drinks

The nettle can be infused in a concentrated solution of water and sugar to obtain a flavored syrup.

The leaves, once soaked, are removed in due time and a food source of citric acid (usually made up of lemon juice) is added to the liquid. This can favor the conservation of the product by attributing at the same time an acidic type of taste note.

Commercial nettle syrups are fairly concentrated and should be diluted in about ten parts of water (therefore, 100ml per liter of water) before consumption. This high sugar concentration gives the nettle syrup a very long shelf life.

With nettle it is also possible to flavor beer, which is one of the most consumed alcoholic beverages in the countryside of the British Isles.

Medicinal Uses

Nettle leaves are ingredients with a long medicinal and herbal tradition.

Probably, the predominant use of nettle is that intended for the topical treatment of rheumatoid arthritis (in Germany). In fact, nettle leaf extract contains various active compounds that reduce TNF-α and other inflammatory cytokines, thanks to the inhibition of genetic transcription factors in the synovial tissue that covers the joint.

Nettle has also been widely used in traditional Austrian medicine for internal use (fresh or dried leaves) for the treatment of renal and urinary tract disorders, gastrointestinal tract, locomotor system, skin, cardiovascular system, bleeding, of influenza, rheumatism and gout.

Nettle is used in specific dandruff control shampoos and (it is said) for hair shine. Also for this reason, some breeders supplement the livestock feed with nettles.

The root extract of nettle has been extensively studied as a treatment aimed at reducing the symptoms of benign prostatic hyperplasia (BPH). These extracts have been shown to help relieve the discomforts of BPH compared to placebo, even in association with other herbal products. For more information, see the article: Nettle and Prostate Health.