While many of you may have already had your fill of nettles this year, up here at my little magical end of the Stillaguamish river valley, the bounty has just begun. There are little pockets of emerald rosettes emerging from all around the creeks edges and blanketing the ground beneath the fir forests. They come up out of the ground looking like plump, puckered red lips. Little spring kisses from the earth.
I am now entering my 17th week of pregnancy, my tummy is beginning to protrude and so much of the first trimesters ailments have happily passed. I have opted not to take pre-natal vitamins, for many reasons that I won’t list here, but I know I need to supplement my diet to ensure that I get all the nutrition I need. Its funny because in this case its me I need to worry about, this little baby will get all it needs and then leave whatever is left to me, so to make sure I fair well good nutrition is very important.
Of course Nettle’s nutritional and medicinal qualities are well known to many but I thought I would detail a bit of what it can do specifically for the pregnant woman. Nettles contain large amounts of calcium, iron,sulphur, phosphorus, and potassium as well as vitamins A, C, D, and K. Taken as an infusion throughout pregnancy, nettle can help reduce or eliminate leg cramps and muscle spasms and ease the pain during and after child birth. It is high in absorb-able mineral salts, including calcium which helps with leg and uterine pains.
It is famous as a tonic for the urinary tract, and while many women suffer from infections of the urinary tract while pregnant a stiff decoction can help flush out the marauding painful bacteria. A pregnant woman also has 50% more blood circulating through her body than she did before pregnancy and therefor her kidneys are working 50% harder. Nettle’s help in keeping the the kidneys healthy is a boon to any pregnant women.
In a hospital birth vitamin K shots are often given to newborns to prevent internal bleeding, drinking or eating large amounts of nettles in the last month of pregnancy can help ensure that there is already ample vitamin K in the blood stream eliminating the need for supplementation and the fear of bleeding.
I drink an infusion almost daily and supplement my meals with the fresh plant to help get all the nourishment I can from these beautiful plants. Last night I made a feast of stewed lamb with nettle and peaches with a side of nettle yogurt dip. The recipe is as follows but be sure to improvise to your own tastes as I do. Enjoy the bounty and eat your weeds!
Stewed Spiced Lamb with Nettles and Peaches
- 2 lbs lamb shoulder, cut into 1 inch cubes
- 1 medium onion, thinly sliced
- brown rice vinegar
- 1 tsp coriander seed
- 1/4 tsp fennel seed
- 4 cloves garlic smashed
- 1 Tbsp grated ginger
- 1 cinnamon stick
- 1 chipotle pepper in adobo sauce
- 2 cups sliced peaches
- 1 1/2 cup finely chopped nettle( I pulsed mine in the food processor)
In large heavy duty dutch oven heat 3 tbsp olive oil, put lamb into pot and brown on all sides. Once browned add onions and cook until slightly wilted. Crush spices in mortar and pestle and add to pot along with cinnamon, garlic, ginger and pepper. Cook 2 minutes. Deglaze the pot with vinegar and cover with water one inch above the meat. Bring to boil, cover, cook for one hour, add peaches and nettles and cook uncovered for 30 minutes or until the water has mostly evaporated, serve with yogurt sauce and fresh vegtables.
Nettle Dip
- 2 cups finely chopped nettles (pulsed in food processor for best results)
- 6 cloves garlic
- 1 tbsp grated ginger
- 6 green olives
- 2 anchovy filets
- 1/4 cup cream cheese
- 3/4 cups yogurt
- 1/2 cup cilantro
- 1/3 cup jicima finely diced (optional)
- salt and pepper to taste
Lightly brown garlic in a heated skillet with 1 tbsp olive oil, once browned add nettles and 1/4 cup of water and sautee until well cooked, about 5 minutes. Remove from heat and let cool to room temp. In a food processor add all ingerdients and pulse until thouroughly mixed. Remove from food processor and stir in jicima, chill and serve as a sauce for meats, a dip, or a delicious salad dressing.
