From Wikipedia, the free encyclopedia
Urtica dioica, often called common nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, is a herbaceous perennial flowering plant in the family Urticaceae. It is native to Europe, Asia, northern Africa, and western North America and introduced elsewhere. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals. The plant has a long history of use as a source of medicine, food, and fibre.
Species: U. dioica
Binomial name: Urtica dioica
The young leaves are edible and can be used as leaf vegetable, …
U. dioica has a flavour similar to spinach mixed with cucumber when cooked, and is rich in vitamins A and C, iron, potassium, manganese, and calcium. Young plants were harvested by Native Americans and used as a cooked plant in spring when other food plants were scarce. Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury. After the stinging nettle enters its flowering and seed-setting stages, the leaves develop gritty particles called cystoliths, which can irritate the urinary tract. In its peak season, nettle contains up to 25% protein, dry weight, which is high for a leafy green vegetable.The leaves are also dried and may then be used to make a herbal tea, as can also be done with the nettle’s flowers.
Nettles can be used in a variety of recipes, such as polenta, pesto, and purée. Nettle soup is a common use of the plant, particularly in Northern and Eastern Europe. In Nepal (सिस्नो in Nepali) and the Kumaon and Gargwal region of northern India, stinging nettle is known as sisnu, kandeli, and bicchū-būṭī (Hindi: बिच्छू-बूटी), respectively. It is also found in abundance in Kashmir, where it is called soi.
Nettles are sometimes used in cheesemaking, for example in the production of Cornish Yarg and as a flavouring in varieties of Gouda.
Nettles are used in Albania as part of the dough filling for the börek. Its name is byrek me hithra. The top baby leaves are selected and simmered, then mixed with other ingredients such as herbs and rice, before being used as a filling between dough layers. Similarly, in Greece the tender leaves are often used, after simmering, as a filling for hortopita, which is similar to spanikopita, but with wild greens rather than spinach for filling
Nettle leaves are steeped in a concentrated sugar solution to extract the flavour. The leaves are then removed and a source of citric acid (usually lemon juice) is added to help preserve the cordial and add a tart flavour.
Commercially produced cordials are generally quite concentrated and are usually diluted by one part cordial to ten parts water – thus a 0.5 l (0.11 imp gal; 0.13 US gal) bottle of cordial would be enough for 5.5 litres (1.2 imp gal; 1.5 US gal) diluted. The high concentration of sugar in nettle cordial gives it a long shelf life.
Also, many recipes for alcoholic nettle beer are used, which is a countryside favourite in the British Isles.
U. dioica herb has been used in the traditional Austrian medicine internally (as tea or fresh leaves) to treat disorders of the kidneys and urinary tract, gastrointestinal tract, locomotor system, skin, cardiovascular system, hemorrhage, influenza, rheumatism, and gout.
As Old English stiðe, nettle is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century. Nettle was believed to be a galactagogue, a substance that promotes lactation.
Urtication, or flogging with nettles, is the process of deliberately applying stinging nettles to the skin in order to provoke inflammation. An agent thus used is known as a rubefacient (something that causes redness). This is done as a folk remedy for treatment of rheumatism.
Bibliographic details for “Urtica dioica”
Page name: Urtica dioica
Author: Wikipedia contributors
Publisher: Wikipedia, The Free Encyclopedia.
Date of last revision: 9 May 2017 05:40 UTC
Date retrieved: 10 May 2017 20:54 UTC
Permanent link: https://en.wikipedia.org/w/index.php?title=Urtica_dioica&oldid=779489721
Primary contributors: Revision history statistics
Page Version ID: 779489721