Stinging Nettle Root
The root of the plant famous for its sting, dried and stripped of all attitude, with a long history in folk herbalism and a quiet earthiness that blends into almost anything.
What It Is
Stinging nettle is one plant, but the root and the leaf are used very differently. The leaf goes into teas and cooking; the root has its own tradition, used dried in teas and tinctures by herbalists across Europe and North America for centuries. It has a mild, slightly earthy flavor with none of the grassy brightness of the leaf.
The root is the slower, quieter part of the plant. It does not taste like much on its own, which is exactly why it works as a base in herbal blends. It has been a staple of folk apothecaries far longer than most kitchen herbs have been on any shelf.
What To Do
Simmer one tablespoon of dried root in two cups of water for fifteen to twenty minutes, then strain and drink as a tea. It is mild enough to blend with stronger herbs like ginger or licorice root if you want more flavor. Some people combine it with rose hips or lemon peel for a little brightness.
Store it in a cool, dry spot away from light. It keeps well for up to a year without losing much. If you are blending your own herbal teas, this is a solid, unobtrusive base that lets other flavors take the lead.
