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Writer's pictureNancy Tegan

Stinging Nettle Leaves (Xun Ma): Food as Medicine




Yesterday’s article on Traditional Chinese Medicine (TCM) treatments for nasal discomfort is followed by this powerhouse herb commonly known as Stinging Nettles. In TCM , Xun Ma has been used for food, medicine and even to make fabric. However, it is best known for its ability to relieve almost all symptoms created by allergies including itchy, watery eyes, sneezing, runny nose and nasal inflammation. Xun Ma also has anti-aging properties and is an excellent source of iron, calcium and vitamin A. Other benefits may include relieving arthritis, reducing seasonal allergies, managing diabetes, and reducing bleeding.

Why cook with nettles? Especially when they can sting? They are a nutritional powerhouse, a FREE source of food, and cooking them destroys their sting. To pick stinging nettles search for damp, nitrogen rich soil such as bottom land along rivers and streams, old farmsteads, in full sun to partly shaded areas. They are best harvested in late March or April before they grow a foot tall. Oh, and don’t forget to wear gloves. Pick the first two or three pairs of leaves from the top of the plant. Transport in a bag.

There are a lot of fabulous recipes using stinging nettles but the most common way it is used (besides as a tea you can purchase at the health food store) is soup. Here is a recipe. Bon Appetit.

Wild Stinging Nettle Soup

•Ingredients 1 pound stinging nettles 2 teaspoons salt 1 tablespoon extra-virgin olive oil 1 white onion, diced 1/4 cup basmati rice 4 cups chicken broth salt and pepper to taste

 

 

Directions Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely. Heat the olive oil in a saucepan over medium-low heat and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles.

Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

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