Nettle Leaf
Dried nettle leaf is the same plant that stings you in the yard, completely tamed by drying, and it makes one of the most mineral-rich, deeply green-tasting teas you can brew at home.
What It Is
Stinging nettle grows wild across North America and Europe, and people have been eating and drinking it for centuries. Fresh, the tiny hairs on the leaf deliver a sharp sting. Dried, that defense disappears entirely, leaving a leaf with a flavor somewhere between spinach and green tea, earthy and a little grassy.
Nettle has a long history in folk cooking and traditional herbal practice. It shows up in European soups, in spring tonics, in teas drunk through the cold months. The dried leaf holds that same deep, green flavor the fresh plant is known for.
What To Do
For tea, pour just-boiled water over a heaping teaspoon of dried nettle leaf and steep five to ten minutes. The longer it steeps, the more pronounced the mineral flavor. It blends well with peppermint, oat straw, or lemon balm if you want something brighter.
You can also crumble dried nettle into soups or broths in the last few minutes of cooking, or stir it into a grain bowl. Store in a sealed container away from light and it will hold its flavor for about a year.
