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CULTURAL AND WILD PLANTS
Stinging nettle. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Stinging nettle, Urtica dioica. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Nettle (Urtica) Family: Nettles (Urticaceae) Origin: Europe, Asia, North Africa Area: Stinging nettle grows all over the world, with the exception of Australia and Antarctica. Chemical composition: Nettle contains carotenoids, quercetin, acids, resins, minerals (potassium, iron, calcium, magnesium), vitamins (C, K, group B), amino acids and much more. Economic value: Stinging nettle is used as a medicinal plant, and its young leaves and shoots can also be eaten, for example, as a seasoning for soups and salads. Tea is also made from nettle, which has a diuretic and choleretic effect. In addition, nettle is used in cosmetology and perfumery. As livestock feed, nettles can only be used in dried form, as fresh nettles contain stinging substances that can cause swelling and painful mouth ulcers in livestock. Legends, myths, symbolism: In various cultures, nettle has been associated with magic and religious rites. In ancient Greece, nettles were associated with the goddess of magic and witchcraft, Hekate. In some cultures, it was used to protect against evil spirits, for example, in Slavic rituals, nettles were considered sacred vegetation and used as an amulet. In modern culture, nettle is often associated with cruelty and sickness, but at the same time, it symbolizes vitality and recuperation after illness.
Stinging nettle, Urtica dioica. Description, illustrations of the plant Stinging nettle, Urtica dioica L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant, covered with burning hairs up to 1,2 m high. Stem erect, tetrahedral. The leaves are opposite, heart-shaped at the base, coarsely serrated along the edge. The flowers are small, greenish, collected in a drooping inflorescence. The fruit is an elongated yellowish-gray nut. Blooms in June-September. Nettle grows near dwellings, along the banks of rivers and streams, in ravines, clearings, forest edges, and in bushes. Stinging nettle often grows together with stinging nettle. According to their chemical composition and properties, these species differ little from each other. Nettle is not cultivated. Young shoots are cut in early spring and used for food purposes, and the leaves collected during flowering are used as valuable medicinal raw materials. It is better to mow nettles before collecting leaves. After the plant has withered, the leaves can be cut off without gloves. Dry them in the shade. Keep for two years. Nettle leaves - multivitamin concentrate. In addition to vitamins C, group B, E, carotene, they contain a very valuable and rare vitamin K. The leaves are rich in chlorophyll, tannins, minerals, especially iron, potassium, calcium; contains sugar and starch. In terms of nutritional value, nettle is not inferior to beans, peas, and beans. Phytoncides, sterols, organic acids (mainly formic), as well as urticin glycoside were found in nettle. By the amount of carotene, nettle leaves are close to carrots. In folk medicine, the plant was used to treat wounds, uterine bleeding. The following is written about the healing properties of nettle in herbalists of the XNUMXth century: “Nettle is useful for aching rheumatism and colds. Nettle is very popular among the people even now. All parts of the plant are equally healing. It is recommended to use it for beriberi, anemia, diabetes mellitus, epilepsy, hysteria, chronic bronchitis, and even as a means to strengthen hair. Due to the presence of chlorophyll and minerals, nettle has a tonic effect, enhances the basic metabolism in the body and stimulates skin epithelialization. It is applied externally in the form of lotions for trophic ulcers, eczema, burns. Powder from dry leaves is sprinkled on festering wounds. Leaves, flowers, roots and rhizomes exhibit volatile properties. It is recommended to drink a decoction of roots and rhizomes on sugar syrup for coughs, furunculosis and rashes. Roots and seeds are used as an antihelminthic. Nettle is a valuable raw material for the medical industry. The infusion and liquid extract are used as a hemostatic agent for pulmonary, uterine and intestinal bleeding. In addition, nettle is part of the choleretic drug allochol. It is prescribed for atherosclerosis, iron deficiency anemia, cholecystitis, gastritis, gastric ulcer and duodenal ulcer. Nettle leaves are part of the gastric and multivitamin collections of herbs. Nettle is not only a medicinal plant, but also a valuable dietary product, especially in spring, when there are no vegetables yet. Shchi, sauce, pilaf, salad are prepared from young shoots of nettle. As a fodder plant, nettle is indispensable in feeding young poultry and animals. Thanks to phytoncides, nettle leaves are used to preserve meat and fish on hot days. From the nettle, a vegetable green dye is obtained, which is used in the food, medicine and perfume industries. From the roots of the nettle, you can get a yellow dye for dyeing fabrics. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Stinging nettle. Description of the plant, area, cultivation, application
It grows everywhere - near fences, in vegetable gardens, in forests, in weedy places, near water bodies, in glades, among shrubs. Difficult to eradicate. In the forest, it is adjacent to raspberries. About 50 species of nettle are known. The most common and studied nettle is dioica. Perennial dioecious, burning, frost- and drought-resistant plant, undemanding to the soil, 50-170 cm high. Stems erect, tetrahedral, furrowed. The rhizome is long, creeping, with underground shoots and thin knotted roots. Leaves opposite, 8-17 cm long, 2-8 cm wide, ovate-lanceolate, margins coarsely serrated. The stems and leaves are densely covered with short and long burning hairs that burn the skin. Blooms from June to autumn. The flowers are unisexual, small, green, collected in branched inflorescences: female with 1 pistil in drooping catkins, male with 4 stamens in erect spikes. Pollinated by the wind. The fruits are small, ovoid, yellowish-gray nuts. Ripen in July - October. Fresh leaves contain vitamin C (twice as much as in blackcurrant fruits), carotene (more than in carrots, sorrel), vitamins of group B, K, formic acid, which causes nettle pungency, other organic acids, tannins, starch, chlorophyll , gum, glycosides, sugar, sitosterol, salts of iron, calcium, etc. Proteins in fresh nettles up to 3%, in dried nettles up to 20% (significantly more than in cabbage, carrots, lettuce). The seeds are rich in protein, fat, carbohydrates. Nettle is called "vegetable meat"; in terms of nutritional value, it is not inferior to legumes. For economic purposes, use the leaves, roots, stems of nettles. Chlorophyll, a green dye for the perfumery, pharmaceutical and food industries, is obtained from the leaves, and yellow and brown dyes are obtained from the roots. Nettle bast fibers are used to make ropes, ropes, burlap, sails, fishing tackle, carpets, clothing fabrics. Leaves protect perishable products from rotting. Meat, game, fish are carefully wrapped in them. Nettle has been used as food since ancient times. From early spring to late autumn, it serves as a nutritional supplement to food. Snacks, first and second courses, seasonings, sauces, confectionery, drinks, etc. are prepared from it. Nettle is best consumed fresh, without heat treatment. To meet the daily requirement for vitamins, 75-100 g is enough for a salad, 150-250 g of nettle for a soup. Nettles must first be thoroughly washed with cold water, blanched for 2-3 minutes (water can be salted). To preserve the natural green color, put the leaves and young twigs in vinegar for 2-3 minutes, then rinse with cold water. Nettle powder. Dried shoots and young leaves grind. Store in glassware, paper bags. You can mix nettle with hogweed powder, cumin, lungwort, plantain, dill, red pepper, allspice and bitter. Use powder for snacks, first and second courses. 200 g of nettle powder, 40 g of cumin, 10 g of lungwort, 20 g of plantain, 30 g of dill, pepper to taste. Nettle oil. Grind the crushed nettle leaves or powder from them thoroughly with butter. Use for sandwiches, mashed potatoes, cereals, flour dishes. Nettle sandwiches. 1. Grease slices of black or white bread with nettle oil, sprinkle with finely chopped onions, parsley, celery, dill. 2. Slices of black or white bread generously grease with nettle oil, put a slice of cheese or circles of hard-boiled eggs, meat, fish on top, sprinkle with parsley and dill. 3. Put slices of salted bacon, ham, sausage on slices of black bread, cover with blanched nettle sprigs or nettle, crushed and mixed with horseradish or mustard. 4. Grease slices of black bread with nettle oil, put a piece of sweet pepper, cucumber, tomato, parsley sprig, dill and green onion on top. Belarusian salad. Chop sauerkraut, add blanched chopped nettles, mix. Fill with vegetable oil or sour cream. 100 g of cabbage, 75 g of nettle, 25 g of vegetable oil (or sour cream.) Nettle salad and other herbs. Leaves of nettle, dandelion, quinoa soak in salted water for 20 minutes or blanch for 2-3 minutes, drain in a colander. Then chop, add grated carrots, lemon juice or table vinegar. Mix everything thoroughly, salt, season with vegetable oil, or sour cream, or curdled milk, or mayonnaise. 70 g of nettle, 50 g of dandelion and quinoa, 50 g of carrots, 25 g of vegetable oil (or sour cream, or yogurt, or mayonnaise), 25 g of lemon juice (or table vinegar), salt. Nettle salad with egg and horseradish. Nettle leaves blanch, chop, add a hard-boiled egg, grated horseradish, salt. Season with vegetable oil, or sour cream, or mayonnaise, or tomato sauce. 100 g of nettle, 20 g of horseradish, 1 egg, 25 g of sour cream (or vegetable oil, or mayonnaise, or tomato sauce), salt. Nettle salad with meat. Coarsely chop blanched nettle leaves, add sauerkraut, pieces of boiled meat, chopped hard-boiled egg. Top with sour cream or mayonnaise. 70 g nettle, 100 g sauerkraut, 150 g meat, 1 egg, 50 g sour cream (or mayonnaise). Nettle soup. Boil chopped potatoes, carrots, parsley root in salted water or meat broth. At the end of cooking, put chopped nettles, browned carrots with onions, bring to a boil. Top with sour cream before serving. Sprinkle with dill and parsley. 500 ml of broth, 100 g of nettle, 100 g of carrots, 25 g of onion, 25 g of sour cream, 20 g of parsley root, 150 g of potatoes, salt, dill and parsley. Diet soup with nettle. Dilute mashed potatoes with hot milk, add a decoction of oatmeal, nettle powder, salt and bring to a boil. Serve with croutons or pies. 200 g of mashed potatoes, 500 ml of oatmeal broth, 200 ml of milk, 40 g of nettle powder. Okroshka with nettle. To prepare okroshka, you can use sausage, sausages, ham, boiled beef, lean pork. Slices of meat products, chopped boiled potatoes, green onions, nettles, mashed with salt, mix hard-boiled eggs, pour bread kvass. Before serving, season with sour cream, sprinkle with dill and parsley. 1 liter of bread kvass, 150 g of meat products, 150 g of potatoes, 2 eggs, 200 g of nettles, 25 g of green onions, 100 g of sour cream, salt, dill and parsley. Shchi with nettle. Blanched and rubbed through a sieve nettle leaves dip in boiling water or meat broth, add chopped sorrel, browned carrots with onions and flour, salt and bring to a boil. Before serving, put hard-boiled egg slices and sour cream in bowls. 500 ml of broth, 100 g of carrots, 50 g of onion, 150 g of nettle, 50 g of sorrel, 1 egg, 50 g of sour cream, 20 g of flour, salt. Shchi with nettle in Belarusian. Boil sauerkraut in salted meat broth or water, add boiled potatoes, nettle leaves, onions fried with lard. Top with sour cream before serving. 500 ml of broth, 200 g of sauerkraut, 200 g of nettle, 150 g of potatoes, 50 g of onion, 25 g of lard, 1 egg, 50 g of sour cream, salt. Mashed potatoes with nettle. Add nettle puree to mashed potatoes, season with butter or sour cream. 400 g mashed potatoes, 100 g nettle puree, butter (or sour cream) to taste. Nettle puree with pumpkin. Pass the pumpkin and blanched nettle through a meat grinder, add the egg, sour cream, butter, salt. Put the mass in a frying pan or form, sprinkle with breadcrumbs, bake in the oven. Serve as an independent dish or as a side dish, drink milk. 500 g pumpkin, 150-200 g nettle, 100 g sour cream, 50 g butter, 1 egg, 25 g breadcrumbs, salt. Nettle and beet caviar. Pass the boiled beets and blanched nettles through a meat grinder, add fried onions, peppers, salt, season with vegetable oil, or sour cream, or mayonnaise. Use for sandwiches, side dishes. 200 g of nettle, 200 g of beets, 50 g of vegetable oil (sour cream or mayonnaise), 50 g of onion, pepper, salt to taste. Nettle omelet. Fry sausage slices in lard or butter, add finely chopped nettles, pour salted egg-milk mixture and bake. 50 g sausage, 1 egg, 20 g fat, 50 ml milk, 30 g nettle, salt. Stinging nettle for pies. Grind young blanched nettle leaves, mix with boiled rice, hard-boiled eggs, browned onions, salt. 200 g nettle, 50 g rice, 2 eggs, 30 g onion, 30 g vegetable oil, salt. Dietary fish cutlets with nettles. Mix minced fish with blanched chopped nettle or nettle powder, add egg, chopped onion, pepper, salt, mix. Form cutlets from the mass, bread them in flour or breadcrumbs and fry in vegetable oil or steam. 200 g minced fish, 50 g nettle, 50 g onion, 1 egg, 25 g breadcrumbs, 25 g vegetable oil, pepper, salt. Meatballs with nettles. Mix minced meat with blanched chopped nettle, white bread soaked in milk or water, add an egg, finely chopped onion, black pepper, salt, mix. Form cutlets from the mass, bread in breadcrumbs and fry in vegetable oil. 200 g of minced meat, 100 g of nettle, 75 g of bread, 25 g of onion, 1 egg, 100 ml of milk, 30 g of crackers, 50 g of vegetable oil, spices to taste. Nettle powder and juice are used in the preparation of various flour products, sweets. They are put in the dough, fillings for pies, sweets, marmalade, jelly, jam, jam, marshmallow, etc. The powder is used in baking gingerbread, added to the dough for dumplings, in minced meat for dumplings. Nettle buns. Cut the sour dough into portions for buns, roll out, put the filling of jam with nettle in the center of each, connect the edges. Lubricate the bun with egg white or sugar solution and bake in the oven or stove. For sour dough, grind the yeast with sugar, add warm milk, softened butter, salt and, gradually adding flour, knead the dough (a well-kneaded dough easily lags behind the hands and the walls of the dishes). Cover with a towel and put in a warm place to rise. For a bun weighing 50 g, you need 1-2 teaspoons of jam, 10 g of nettle powder. For the dough: 200 ml of milk, 1 teaspoon of sugar, 25 g of yeast, 75 g of butter, 450 g of flour, 1/2 teaspoon of salt. 130 Mint gingerbread with nettles. Roll out thick sour dough (see previous recipe), cut out gingerbread cookies, put jam, nettle, mint drops in the middle of each, cover with glaze solution and bake in the oven. For the filling: 100 g jam, 10 g nettle powder, mint drops to taste. For the dough: 200 ml of milk, 1 tablespoon of sugar, 25 g of yeast, 75 g of butter, 450 g of flour, a teaspoon of salt. Marmalade with nettle. Dissolve gelatin in boiled warm water, mix with sugar, nettle juice, pour into bowls or plates, cool, cut into pieces 3x3 cm and sprinkle with powdered sugar. Serve with tea, coffee. 50 g of gelatin, 200 ml of water, 100 g of sugar, 20 g of nettle juice, 25 g of powdered sugar. Drinks are prepared from concentrated or diluted juice and nettle powder. They are mixed with water, kvass, berry, fruit, vegetable, herbal juices, syrups. Nettle juice concentrated. Rinse the young nettle leaves thoroughly with warm water, drain in a colander. After the water drains, pass the nettle through a meat grinder, squeeze out the juice (you can squeeze the juice through a juicer). Store in refrigerator for several days. For longer storage, the juice must be pasteurized and corked with lids. Diluted nettle juice. Dilute concentrated nettle juice with boiled water in a ratio of 1:1, pour into sterilized bottles, jars, pasteurize at 70°C and seal. Store in a cool place. Nettle syrup. Pass nettle leaves through a meat grinder, dilute with water, add sugar or honey, bring to a boil, strain, cool, pour into glass jars, pasteurize at a temperature of 70 ° C and cork. Store in a cool place. 1 kg of nettle, 500 g of sugar or 200 g of honey, 1 liter of water. Morse with nettle. Dilute juice from berries, fruits or vegetables with boiled water, add nettle juice, sugar and stir. 200 ml of berry juice, 25 ml of nettle juice, 100 ml of water, sugar or honey to taste. Nettle juice cocktail. Mash the cranberries with a wooden pestle, squeeze out the juice. Pour the pulp with water, bring to a boil, strain. Combine decoction with juice. Squeeze the juice from grated carrots, mix it with cranberries, add nettle juice, sugar, stir and cool. 100 ml of cranberry and carrot juice, 50 ml of nettle juice, sugar to taste. Milk drink with nettle juice. Add honey, nettle juice diluted with water to milk and stir. 200 ml of milk, 50 ml of nettle juice, 100 ml of water, honey to taste. Nettle cocktail. Add nettle juice, plantain juice, orange juice, sugar to cooled boiled water and stir. 200 ml of water, 25 ml of nettle juice, 25 ml of plantain juice, 50 ml of orange juice, sugar to taste. Mixed juice with nettle. Add juice of nettle, cranberry, currant, sugar or honey to birch sap and stir. 200 ml of birch sap, 25 ml of nettle juice, 50 ml of cranberry and currant juice, sugar, honey to taste. Pickled nettle leaves. Rinse the leaves with cold water, put in a colander. When the water drains, chop, put in glass jars, sprinkle with salt. 1 kg of nettle, 50 g of salt.
Nettle has been used for healing since ancient times. It has a bactericidal, hemostatic, wound healing, diuretic, choleretic effect. Improves the activity of the heart, stomach, intestines, liver, kidneys, blood composition, increases the content of erythrocytes, hemoglobin in it. Normalizes metabolism, blood sugar, increases blood clotting, increases the amount of milk in lactating women. Fresh nettle juice improves metabolism, enhances digestion, activates kidney function, increases the excretion of toxins. Infusion of nettle leaves. Infuse 25 g of leaves in 250 ml of boiling water for 4 hours, strain. Take 1 tablespoon 4-6 times a day before meals for diseases of the liver, kidneys, lungs, stomach, atherosclerosis, anemia. Externally rub into the scalp to enhance hair growth 1-2 times a week. From the infusion to make baths for scrofula, rheumatism, gout, they wash wounds, ulcers. A decoction of nettle roots. Boil 20 g of roots and rhizomes in 200 ml of sugar syrup or honey for 15 minutes. Take 1 tablespoon 5-6 times a day for cholelithiasis, anemia, gastritis, colitis, cough, urolithiasis. Nettle juice. Juice from fresh young nettle leaves take 1 tablespoon 3-4 times a day before meals for cholelithiasis and urolithiasis, 1 teaspoon 4-5 times a day for internal bleeding. Wash bleeding, festering wounds, ulcers, fistulas, bedsores with juice. A decoction of nettle seeds. Boil 25 g of seeds in 200 ml of water for 10 minutes, leave for 1 hour, then strain, add honey or sugar to taste. Drink at night with cough, insomnia. Apply fresh nettle leaves and powder from them to festering, bleeding wounds that do not heal for a long time, ulcers, fistulas. Contraindications have not been established. Nettle leaves are harvested during flowering. Dry in the shade, under a canopy, in a draft, in a well-ventilated area. Dried leaves have a slight odor and a bitter taste. Stored in burlap bags. The roots are dug up in autumn, shaken off the ground, washed with cold water, dried in dryers, ovens. Shelf life of leaves - 2 years, roots - up to 3 years. Authors: Alekseychik N.I., Vasanko V.A.
Stinging nettle, Urtica dioica L. Botanical description, area and habitats, chemical composition, use in medicine and industry
Synonyms: zhaliva, zhguchka, campfire, etc. Perennial herbaceous stinging plant of the nettle family (Urticaceae), with a long creeping rhizome. The stem is erect, 90-120 cm high, with oppositely sessile, ovate-lanceolate, large-toothed leaves 8-17 cm long. The flowers are unisexual, small, green, collected in spicate hanging inflorescences. The fruit is an ovoid or elliptical, yellowish-gray nut 1,2-1,5 mm long. Blooms from June to September. Range and habitats. It is distributed everywhere in the temperate zone of both hemispheres: in Europe, in Transcaucasia, Western Asia and Asia Minor, in China, on the Indian subcontinent, found in North Africa from Libya to Morocco, introduced and naturalized in North America and Australia. Chemical composition. For medical purposes, leaves containing the glycoside urticin, tannins and proteins, formic acid are used. It also contains vitamins up to 0,15-0,17% ascorbic acid in fresh raw materials, and up to 0,6% in dry raw materials, vitamin K, pantothenic acid; carotenoids - up to 13-14% in fresh leaves and up to 50 mg% in dry leaves; chlorophyll-2-5%, sitosterol, histamine, violaxanthin. Application in medicine. An infusion of nettle leaves is an ancient remedy used for uterine, hemorrhoidal and gastrointestinal bleeding. Thanks to vitamin K, the liquid extract and infusion of the leaves are used as a hemostatic agent for pulmonary, hepatic and other bleeding; it promotes blood clotting. Nettle leaves are part of many gastric, renal and hemostatic preparations, they are used as a multivitamin that improves metabolism and stimulates wound healing. Fresh nettle juice improves metabolism. In folk medicine, leaves and stems are used to treat radiculitis and joint diseases. Used as a decoction of the leaves for hair loss and dandruff. Ropes were spun from the fibers of the stems and a coarse canvas was woven, but this craft did not develop. From the leaves, a green dye for wool was obtained, from the roots - yellow. The leaves are used in the manufacture of many cosmetics. The chlorophyll contained in the leaves is used as a dye in the pharmaceutical and food industries. Up to 22% fatty oil was found in the fruits. Liquid extract of stinging nettle is prescribed in a dose of 30-40 drops per dose 3-4 times a day for puberty; menopausal bleeding, with subserous fibromyomas, with delayed involution of the uterus after childbirth and abortion. Nettle extract enhances and accelerates the process of contraction of the muscles of the uterus during involution. With pubertal bleeding, the drug, apparently, not only has a direct hemostatic effect, but also normalizes the ovarian-menstrual cycle. With uterine fibroids and complicated inflammatory diseases (periparametritis, perisalpingoophoritis), nettle extract has not only a hemostatic, but also an anti-inflammatory effect. With hemorrhagic metroendometritis, it contributes to faster resorption and elimination of the inflammatory process. In hemorrhagic metropathies, the extract is used for prophylactic purposes before menstruation, while it regulates the onset of regular menstruation and reduces blood loss during menometrorrhagia. Nettle extract is not advisable to use for bleeding associated with polyps, cysts or various tumors of the appendages, as well as after abortion in cases where there are remnants of the fetal site in the uterine cavity, with a placental polyp, i.e. in cases where radical measures are required. Other uses. Stinging nettle is a valuable food plant. In the spring, green cabbage soup is boiled from young leaves and shoots, they are added to borscht and soups, the dietary value of which is especially high in spring, when the body's reserves of vitamins are depleted. In the Caucasus, young leaves are eaten fresh as a salad, mixed with other herbs, added to many dishes, and salted for future use. Authors: Turova A.D., Sapozhnikova E.N.
Stinging nettle, Urtica dioica L. Description, habitats, nutritional value, use in cooking
Nettle is a perennial herbaceous plant from the nettle family with a height of 1 m or more. Its burning hairs contain acid, which, when pricked with such a hair, pours into the wound, causing a strong burning sensation. This common weed plant can be found everywhere: in damp shady forests, in gardens, near housing, along river banks, in ravines, in wastelands. In addition to stinging nettle, other types of nettles are also known, also edible - white nettle, stinging nettle. Nettle leaves contain a large amount of organic acids, vitamins, trace elements, tannins and phytoncides. Vitamin C in nettles (up to 200 mg%) is 2,5 times more than in lemons, 7 times more than in cherries, 10 times more than in potatoes and apples. The amount of provitamin A (carotene) reaches 50 mg%. In addition, nettle contains vitamins B2 and K. 100 g of nettle contains 41 mg of iron, 1,3 mg of copper, 8,2 mg of manganese, 4,3 mg of boron, 2,7 mg of titanium, 0,03 mg of nickel; in leaves - up to 8% chlorophyll, sugar, porphyrins, sitosterol and other substances. Since ancient times, nettle has been used in nutrition. Soups, salads, borscht, nettle pickles are not only tasty, but also healthy. A harmless green dye for the food industry and medicines are prepared from nettle leaves. Nutritious nettle shoots are added to chicken and calf feed for faster growth. The fishermen transfer the caught fish with nettles during transportation so that it does not deteriorate. Author: Koshcheev A.K.
Nettle. The history of growing a plant, economic importance, cultivation, use in cooking
What is nettle plant? Once upon a time, people lived by gathering and ate what they found in the forest or in the field. Then they began to cultivate the best food plants, in which they succeeded a lot. Many agricultural species are no longer found in the wild. However, there are others that a person does not specifically grow, but does not refuse to eat on occasion. Such is the dioecious nettle Urtica dioica, since the beginning of May it has been pleasing the inhabitants of central Russia with vitamin greens. In Eastern Siberia and the Far East, it is replaced by narrow-leaved nettle U.angustifolia. Stinging nettle belongs to the nettle family, which includes about 60 genera and more than 1000 species, and not all of them sting. "Biting" plants are united in the nettle tribe, the Latin name of which Urticeae comes from the word uro - burning. Tropical nettles sting in such a way that the pain from the burn is felt for several months and can even lead to fainting. Fortunately, our nettles are not so feisty. As the name suggests, the male and female flowers of stinging nettle are located on different plants. On this basis, it can be distinguished from another ubiquitous human companion - the smaller and biting stinging nettle U. urens, in which both male and female flowers are placed on the same plant. Few, seeing the nettle, rush to it to look at the details. But if you decide to cook nettle cabbage soup, do not be lazy, identify the plant. Stinging nettle is not worth eating. Nettle forms thickets because it propagates by rhizomes. Young shoots grow from them in late spring or early summer, which, together with the leaves, are eaten. Does it really look like asparagus? If the nettle bush is periodically cut, tender shoots will be provided until autumn. How useful is nettle? Nettle is a companion of man, it grows near housing, in garbage dumps and barnyards. This is because it needs soils rich in nitrogen. Nettle leaves and stems contain up to one and a half percent protein, chlorophyll, starch and other carbohydrates, salts of iron, potassium, copper, manganese, titanium, nickel, as well as tannins and organic acids: citric, lactic, formic, oxalic and succinic. But the main value of nettle is vitamins. It is especially rich in carotene (provitamin A), which is more in it than in carrots, as well as vitamins C, K, B1, B2 and B3. Vitamin K increases blood clotting, so the extract and fresh juice of nettle leaves have long been used for internal bleeding. Due to its high iron content, nettle helps with anemia. Medications from nettle leaves are used for diseases of the digestive tract, gallbladder and liver, for healing ulcers and open wounds, and normalizing the intestinal microflora. In many ways, nettle owes its medicinal properties to chlorophyll, which has an antimicrobial effect, accelerates nitrogen metabolism and promotes the formation of connective tissues, that is, wound healing. The bactericidal properties of nettle are well known to fishermen, and they use the leaves to save their catch. The insides of the caught fish are taken out, stuffed with nettles and taken to the house in this form. A decoction of nettle leaves lowers blood sugar levels and enhances milk flow in lactating women. And nettle seed - nut-like fruits containing up to 22% of oil, are fed to chickens, this increases their egg production. In general, nettle is a healthy and even nutritious product, 100 g of greens contain almost 25 kcal. Unfortunately, it is not shown to everyone. Due to the fact that nettle increases blood clotting, the likelihood of blood clots increases. Therefore, nettle is not recommended for the elderly and patients with high blood pressure, in whom the risk of thrombosis is already high. How to eat nettle and not get burned? Nettle is good for everyone, it only bites. Its stems and leaves are covered with stinging hairs: there are up to 1 stinging cells per 100 mg of mass. Each cell is a thin tube with a small rounded head at the end. The upper part of the tube becomes silicified, breaks off at the slightest touch, and its sharp edges pierce the skin. A caustic liquid is poured into the resulting wound, like from a broken bottle, which includes histamine, acetylcholine and formic acid. Some people don't care, snails, for example, eat nettles with great pleasure. But people can't do that. The easiest way is to boil nettles, many people do this when they cook green cabbage soup, but long-term cooking destroys vitamins. It is better to eat nettle leaves fresh, after scalding them with boiling water, so as not to burn yourself. You can also lightly dry them or finely chop them. But one rule must be observed strictly: plucked - eat. Nettle is good only fresh, after an hour its stems turn sour. To prepare nettle for future use, it is salted (50 g of salt per 1 kg of leaves) or dried and then the powder is used as a vitamin seasoning, adding it to the first and second courses. How are nettles dried? Nettles are harvested during the flowering period, from May to autumn. The place for collection must be chosen clean, away from roads and garbage dumps, because nettles accumulate nitrates and heavy metals. The tops of young shoots are tied into thin brooms and hung to dry in the shade in a draft. If the stems are thick, they are mowed or cut with a sickle, slightly dried and the leaves are threshed on a clean bedding. Usually the stems are thrown away, but they could be used. They contain a lot of strong fiber suitable for making ropes and coarse fabrics. In the XNUMXth century, Europeans filtered honey through a nettle sieve and sifted flour. Remember Andersen's fairy tale "Wild Swans", in which the girl Elsa, in order to disenchant the brothers, had to weave shirts from nettle fiber? So nettle is a spinning plant. It could even be introduced into industrial culture, if synthetic fibers did not appear on the market.
What is nettle oil? Nut-like nettle seeds are rich in fatty, that is, not essential, oil, but it is not squeezed out. Nevertheless, nettle oil is recommended for hair care, healing of skin microtraumas and is sold in pharmacies. In fact, we are talking about an extract from nettle leaves. You can do it yourself. The leaves are poured with warm vegetable oil, shaken and infused for a week in a sealed vessel. There is another nettle oil - sandwich oil. To prepare it, a tablespoon of crushed nettle leaves is mixed with 100 g of soft butter. Gourmets advise adding grated horseradish and clover flower heads to taste. If fresh leaves are not available, nettle powder can be used. What foods go with nettle? As greens, nettle is combined with almost any product: butter and sour cream, potatoes and cereals, fish, meat and eggs. The Internet is bursting with recipes for dishes with nettles, and you can try making a nettle dinner. And so that the eyes do not run up from the abundance of opportunities, we will select recipes that require minimal heat treatment and allow you to get the maximum benefit from nettle. We start, as expected, with a salad. Nettle leaves are washed, boiled for five minutes, put on a sieve, crushed and seasoned with boiled egg slices, vinegar and sour cream. The first will be soup. Hot boiled potatoes are mashed in the water where they were boiled, rubbed with sour cream and put on low heat. Onions and carrots fried in vegetable oil are added to the pan, and then greens are added: dill, parsley and nettle, which are first poured over with boiling water. The soup is ready in two minutes. For the second, we will prepare meatballs. Nettles, which were boiled for two or three minutes, are put on a sieve, crushed, mixed with thick wheat porridge, molded from this mass into meatballs and fried. Dinner ends with a cocktail. To prepare it, chilled and filtered decoctions of dry nettle, rowan and rose hips are mixed, lingonberry or cranberry juice and honey are added and allowed to brew for 12 hours. So the third dish must be taken care of in advance. But personally, I was intrigued by another cocktail - a chilled mixture of nettle juices (100 g), horseradish (120 g) and onions (60 g). I don’t know if I’ll dare to try it, but maybe there will be daredevils among the readers. Author: Ruchkina N.
Nettle. Botanical description of the plant, areas of growth and ecology, economic importance, applications
There are many types of nettle. Stinging nettle and stinging nettle are very common. Stinging nettle is a herbaceous plant 40-60 cm high, under favorable conditions it can grow up to 2 m. The leaves and stems are covered with xiphoid hairs, similar to hollow tubes. The walls of the hairs are impregnated with calcium carbonates and therefore very fragile. The upper part of the hair is filled with a burning juice of a rather complex composition, which includes acetylcholine and histamine, some organic acids. In contact with various objects, the hairs break, their sharp ends pierce the skin of humans and animals. The contents of the hairs enter the wound. Acetylcholine and histamine act on nerve endings under the skin, causing severe itching and burning. Hence the scientific name of the nettle "urtika", from the Lithuanian word "urere" - to burn. The name of the stinging nettle is a direct translation of the Latin word "dioica" - Dioecious. Nettle is one of the most valuable wild plants. In ancient times, hemp was obtained from its stems for the manufacture of coarse yarn, fabrics, ropes, ropes, etc. Today, nettle is widely used in folk and official medicine as an effective hemostatic agent, diuretic, anti-inflammatory and wound healing medicine. In the countries of the East, the highest grades of paper are made from nettles. Leaves and young stems are good food for pigs and poultry. The leaves contain many vitamins C, K1, B2, provitamin A, 18-20% nitrogenous substances, 9-10% starch and up to 7% fat. It is believed that in terms of nutritional value, nettle leaves are not inferior to green peas, beans, and beans. The value of nettle as a food product is also explained by the fact that it contains organic compounds that improve digestion and the activity of the small intestines. At. Boiling greens does not destroy chlorophyll. Nettle is eaten in many countries. Young stems and leaves are a valuable seasoning for green sour borscht. Stems and young shoots are salted for future use, pickled. In the Scandinavian countries and Poland, mashed potatoes are prepared from young leaves for meat dishes. Mashed potatoes are prepared as follows: the collected fresh herbs are passed through a meat grinder, salt, pepper, vegetable oil, finely chopped onions and hard-boiled eggs are added. Puree is used for garnishes, seasonings, as an admixture to fresh herb salads. In Polissia and Belarus, minced nettle leaves are used to prepare sauces for meat and flour dishes, boiled potatoes. Salted or pickled shoots are prepared in the same way as salted cabbage, but instead of carrots, purslane leaves are added. Salted nettle has not only a spicier taste than cabbage, but is more nutritious and delicate in taste. In the spring, salads are prepared from young, not coarsened nettle leaves or added to complex salads. Young leaves of nettle, sorrel, amaranth, plantain, green onion are washed, dried, chopped, mixed thoroughly, sprinkled with chopped hard-boiled eggs, poured with sunflower oil and salted. Then put in a salad bowl with a slide, decorate and serve. The dish is unparalleled in taste and nutritional value. Pa 300 g of nettle take 200 g of sorrel, plantain and amaranth, 4-5 tablespoons of oil, 2 eggs. In Poland, chlorophyll is obtained from nettle leaves, which is used in perfumery and the food industry. Known for its healing properties, chlorophyll cream or nourishing lotion is made on the basis of chlorophyll obtained from nettles. Young fresh nettle leaves are washed well, dried for some time on a towel, then cut into small pieces and ground in a mortar. Whole leaves can be skipped through the chopping meat to get a homogeneous puree. A tablespoon of honey is added to it, stirred and the resulting mass is used for tonic and nourishing masks.
Nettle masks regulate the blood circulation of the skin, tone up the activity of the muscular subcutaneous system, the fibers of the skin become elastic, which is manifested in the disappearance of wrinkles, the skin acquires velvety and delicate softness. It should be noted that the well-known Polish chlorophyll cream is made on the basis of nettle leaves. The mask is applied to the face and neck with a thin layer, covered with a towel or napkin and kept for 25-30 minutes. Wash off with warm water, lightly lubricate the surface of the skin with a nourishing cream. It is enough to take 10-12 masks in spring and the same amount in autumn so that the skin of the face and neck is young and fresh throughout the year. Nettle herb is used for cosmetic baths along with birch buds, sage, lime blossom, yarrow, etc. To prevent hair loss, a decoction of stinging nettle roots is used mixed with heather grass and burdock roots. Wash your head with decoction three times a week. To strengthen and enhance hair growth, removing dandruff, it is enough to take a decoction of nettle herb. Two or three tablespoons of dry leaves or 0,5 kg of fresh leaves are poured with 2-3 cups of boiling water, cooled and allowed to infuse for 6-8 hours. Navar is filtered and used to wipe the scalp. Use a cotton swab or soft cloth, rubbing with soft pressing movements along the hair, so that the root bulbs do not tear out and break. A bath of dry nettle leaves relieves fatigue, raises the general tone of the body, relieves inflammation on the skin, and helps with fevers. 250 g of dry leaves are poured into 1 liter of water and boiled for 15-20 minutes. The decoction is added to the bath at the rate of 50-75 g (half a glass). The temperature of the water in the bath is 35-36 °C, take a bath for 20-25 minutes. Nettle infusions are part of fees that help with sweating of the hands and feet. It is recommended to rinse your hair with nettle infusion after the usual shampooing, which gives it softness and silkiness, some waviness. During the week (from wash to wash), it is useful to rub the body with an infusion of nettle and calendula flowers. Take 400 g of nettle and 100 g of calendula, pour 0,5 liters of boiling water and leave for a day. Use the filtered steam as a lotion. Meat and fish can be kept fresh for quite a long time if they are shifted with nettles and wrapped in a damp, clean linen. This method of storage is especially recommended for anglers and hunters. Fresh gutted game or fish in a basket with nettles can lie for at least a day without losing their qualities. Author: Reva M.L.
Nettle. Interesting plant facts
Nettle stalks provide good fiber. The nettle family also includes ramie, or Chinese nettle, the fiber from the stems of which is the longest, shiny and beautiful. Fabrics similar to silk are made from ramie fiber. Ramie has been cultivated in China since ancient times. Ramie grows wild in southern China, on the island of Taiwan, in Indonesia and Japan. Rami is cultivated in Georgia, in the Colchis lowland. Author: Verzilin N.
Stinging nettle. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
When the hollow waters subside and the spring warmth has just set in, the nettle is the first among the herbs that immediately takes on strength, quickly grows larger, forming lush bushes. But a few more days have passed, and, you see, the bushes have already closed, turned into a dense thicket. Now the nettle will quickly begin to grow stems - straight, tetrahedral, even thickness. And now it's time to bloom. The morning breeze easily raised a cloud of dry, small and mobile pollen, blowing it from the male inflorescences to the female ones. Nettles bloom for a long time - a month, or even a month and a half. Together with undergrowth, it blooms from May to September. The thicket of this "biting, evil" grass will seem harsh. Who has not shied away from shaggy stems? It is not for nothing that the nettle was called the stinger, the stinger, the stingray. Nettle burns with hairs, with which it is dotted from top to bottom. The hair is an elongated cell impregnated with silica. The hairs are so fragile that they break off at the slightest touch, exposing vessels with caustic juice. Getting on the skin, the juice irritates it, just as it happens with a chemical burn. Indeed, to a large extent, the juice of burning hairs consists of formic acid, and it is quite caustic and sharp. "Tame" nettles with gloves. In dishes, she is no longer a goner, even scalding with boiling water removes her ferocity. Chopped and salted, it also becomes kinder, but there is nothing to say about dry: these are just harmless green leaves. Nettles grow everywhere - in the tropics and in the tundra, on all green continents. The world flora includes up to 50 species of nettles, their diversity is especially extensive in tropical and subtropical zones. A third of all species are found in South and North America, the fourth is in Asia, and behind it, in terms of the wealth of nettles, is Australia with the group of Sunda Islands. These powerful, sazhen growth, dioecious come across all over from the western to the eastern state borders. Moreover, at thousands of miles of distances, changing varieties and local forms are everywhere. Stinging nettle (Urtica dioica) is a tenant of fatty moist soils. In deserts, on salt licks and in the arid steppe, it cannot be found. It grows luxuriously on low-lying alluvial soils, on chernozems and fertilized podzols. Shady, humid forest, banks of water bodies, ravines and gullies - this is where you will find lush thickets. And of course, there are a lot of nettles in wastelands, near abandoned estates, along borders, near fences and along roads. It can be said that it has penetrated everywhere where people have lived since ancient times. Man settled it all over the world. Before the arrival of Europeans, stinging nettle was not found in America or Australia, and now it is widespread there as well. Easily mixing with other species, the screech has changed its appearance in some places, obscured, although it can be recognized as such. Dioecious nettle is a heterosexual plant; male inflorescences appear on some stems, female inflorescences on others. But botanists are aware of the findings and monoecious specimens. Their rhizome is underground, creeping. Like the stem, it is tetrahedral, brown in color. The leaves are opposite, serrate or coarsely toothed, densely covered with burning hairs. The seeds are small, flattened, in one gram they contain up to 10 thousand! Nettle propagates not only by seeds, but also vegetatively - with the help of rhizomes and pieces of stems. Already in the year of sowing, it blooms and bears fruit. The duration of the growing season depends entirely on the latitude of the area; in the north, the growth period does not exceed two and a half months, in the subtropics it lasts over seven, and in the tropics, some nettles grow all year round. Under our conditions, the active life of the dioecious nettle fades in the fall, after which its aerial part dries up and dies. But the rhizome, enriched with nutrients, does not die in winter. The plant is a perennial and is firmly held in a once chosen place. Usually these are places with disturbed natural herbage. In the spring, nettles begin to grow already at 5-6 degrees Celsius. Neither cooling, nor even frosts beat juicy young shoots. It is demanding for warmth only in the phase of budding and flowering, when dry hot weather makes it easier for the inflorescences to open the anthers. Yes, and cross-pollination will then occur faster, and the seeds will be tied thicker. Weather conditions do not seem to significantly affect the ripening of seeds. In any case, in the north they ripen even with strong autumn frosts. To moisture, as already mentioned, nettle is very demanding, especially in the first period, when the stems grow wildly.
From the economic point of view, nettle nettle is a unique plant. At a young age, she competes with vitamin garden greens. However, when we tear young nettles, they also have nothing to compete with, except perhaps with sorrel. Other garden greens will appear after. In green cabbage soup, in botvinia, nutritious salads and mashed potatoes - everywhere nettle is desirable as the earliest vegetable. It has long been harvested by peasants and for livestock feed. Chopped into pieces and steamed with other feeds, it saves both pigs and poultry from beriberi. By the way, chickens on nettle feed noticeably increase egg production, and young animals grow up healthier and stronger. Nettles are fed to turkeys, ducks, geese, and given to songbirds. For cows and horses, nettles are dried and even preserved (in trenches or towers). The acquaintance of people with the medicinal properties of nettle goes into the hoary depth of centuries. Since the time of Dioscorides and Hippocrates, it has been included in the arsenal of healing agents. A valuable nutritional composition, a rich set of salts and vitamins put forward nettle in a number of promising medicinal plants. The spinning properties of the dioecious nettle have long been forgotten. The spread of cotton greatly pressed even the famous bast crops - hemp and flax. Now they don’t even remember about the burning supplier of fibers. But nettle has been used in weaving for hundreds of years. Historical chronicles say that as early as the XNUMXth century, sails were sewn from nettle fabric. Later, threads for a harsh and wearable canvas were spun from a strong lush fiber - it was used for tailoring linen and outerwear. Handfuls of fibers turned in skillful hands either into fishing tackle or into the strongest ropes and ropes. Some small nationalities used the spinning properties of nettles until the XNUMXth century. In this regard, the skills of the Ostyaks of the Narym Territory are of interest. Once upon a time, nettle was considered the main bast fiber plant here, it was appreciated and known. The Ostyaks mined fiber in this way. In autumn, as soon as the nettle stopped growing, it was cut and tied into sheaves. Sheaves dried in the sun were brought to the dwelling, where they were first crushed and cleaned from the fire, and then pounded with pestles in wooden mortars, and only after that they were divided into tows. The spun threads, however, turned out to be greenish, but bleaching is a well-known thing. The threads were boiled in lye, then dried in the cold. The canvas of such threads was soft and white. Other fine spinners rolled out canvases on melting snowdrifts, and in summer - on dew beds. In general, the methods of processing nettle fiber among the Ostyaks were in many respects similar to the processing of hemp by Russian peasants. Persistent attempts to introduce nettle into culture have been made in many countries. During the First World War, experiments on breeding nettle as an industrial plant were carried out in Germany and Austria. The fact is that these countries were then cut off from the cotton markets and could only rely on their own spinning raw materials. The bet on nettle was, however, unsuccessful, the burning grass could not supply the factories with cheap fiber: the yield of fiber per hectare of crops turned out to be low - only two centners, and the processing of the collected stems was too difficult, which greatly increased the cost of production. Instead of solar drying, the sheaves were soaked in pits for a long time, and this complicated the technology and increased costs. It has now been proven that nettle can be removed for fiber not in autumn, but in summer. Thus, the first cutting will be used in the textile industry, and the second (otava) will be useful for livestock feed. Thickened crops will yield up to four centners of fiber per hectare. Nettle fiber is thinner and longer than flax, it can be mixed with natural and synthetic fibers. Accumulated experience in obtaining from the stems of nettles and valuable grades of paper. How relieved the forests would be if the paper duty were shifted from them to ... nettles. Burning stems are also suitable for annealing potash - an excellent fertilizer. Essentially, all organs of the nettle are endowed with beneficial properties. Judge for yourself, yellow paint is obtained from the roots, and green from the leaves; delicate inflorescences are an old tea brew, and seeds are bird food. It is possible to knock out tasty oil from seeds, but who will do such a thing? It turns out that it is worth getting to know the nettle better. Stinging nettle (U. urens) is very common - a low plant, from 20 to 60 centimeters, surpassing its dioecious sister in stinginess. It is not for nothing that the people called her fire-grass, a bug, a rattler. Stinging nettle - an annual plant, comes across as a weed in vegetable gardens, in gardens, in wastelands and garbage places. It does not occur among meadow forest and steppe grass stands. Fire-grass - the green companion of man, penetrates everywhere with him. The stem of this nettle is not tetrahedral, but round, strongly tapering. His pubescence is insignificant, but there are plenty of burning hairs. At a young age, the stem is colored with anthocyanin and looks reddish, while growing up, it acquires a gray tint. Zhguchka is a traditional super-early vegetable. It especially helps the inhabitants of the North, providing vitamin, nutritious greens for spring salads, and surpasses spinach in iron content. But iron as a trace element is very necessary for the body. Add the rattler to the poultry feed. Stinging nettle blooms from May to October. Almost always warm you can meet her young stems. Author: Strizhev A.N.
Stinging nettle, Urtica dioica. Recipes for use in traditional medicine and cosmetology
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Stinging nettle, Urtica dioica. Tips for growing, harvesting and storing
Stinging nettle, also known as common nettle, is a common plant that grows in temperate climates around the world. Its leaves, roots and seeds are used in traditional medicine, as well as in cooking and cosmetology. Tips for growing, harvesting and storing stinging nettle: Cultivation:
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