Nettle – a medicine from nature

nettle soup

The beneficial effects of this herb has been found а centuries ago, and now is used in gastronomy and in cosmetics,its excellent in treatment against anemia and is a perfect source of iron.
Nettle is an herb that is recommended to use more often and it is best to use cooked. Then the body can most effectively use its positive effects. It grows in spring, even below the snow, but on the meadows is kept during the entire summer. Most often is prepared like spinach or being used as a basic ingredient for soup.

Healing effects

Nettle is also used as a medicine for centuries and is used in the treatment of swollen joints, anemia, fever, rheumatism and so on. This herb is extremely rich in iron and from it usually is made a juice of young nettles, which is excellent in treating anemia. In rheumatism and arthritis, the leaves of the nettle are preparing steamed.
In folk medicine in some countries, nettle is used to treat bronchitis and as a medicine is used tea from dried nettles. Also, the juice from the root and nettle leaf mixed with honey is a proven remedy for bronchitis.

Vitamins

Nettles have an outstanding nutritional and vitamin value, and many consider to be the healthiest leafy vegetables. The leaves of nettles contain a lot of vitamin C, carotene, calcium, vitamin K and pantothenic acid. In the root of of the plant has protein, carbohydrates, fat, phosphorus, iron and boron.

Cosmetic

Nettles are the ideal herb for cleansing the face, of large pores, neutralizing impurities. In a bowl put five tablespoons of dried nettle leaves, pour them in a liter of boiling water Cover your head with a towel and 10 minutes steam your face. Then wipe with a clean towel. This method is great for refreshing the skin and release of impurities.

As mentioned the positive effects of nettles are used most efficiently when they are cooked, we suggest you prepare soup of young nettles.
Required groceries:

– 1 liter of milk
– 1 kg young nettles
– 1 tablespoon sour cream
– Olive oil
– 50 grams of butter
– 100 grams of flour
– 2 cloves garlic
– Salt and pepper

Preparation:

Young nettles clean, wash them in under running water, drain and chop them. On a little amount of olive oil with butter, fry the flour until is lightly browned, then add the garlic, nettles, milk, a little water, salt and pepper to taste. Cook for 10 minutes and serve hot soup with a spoonful of sour cream.

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