Urtica diocia Taste: Earthy, slightly bitter, rich Origin: Europe Energetics: Cooling, drying Actions and properties: Diuretic, alterative, nutritive tonic, astringent, galactagogue, hemostatic, rubefacient, anti-inflammatory Systems: Kidneys, bladder, circulatory system Traditionally used for: Childhood eczema Seasonal allergies Anemia Help all protein pathways in body Help with digestion and absorption of protein, removal of proteinaceous waste aiding in gout, arthritis, muscular soreness, tissue acidity, and kidney disease Acidosis, PH blood imbalance Strengthen kidneys, adrenal glands, nourishes liver, improves venous circulation Enhances natural immunity Contraindications/caution: Fresh plant will sting skin, much less so with dried plant. Bio-accumulator of contaminants-nitrates, heavy metals Other uses: Food, hair rinse, fertilizer, nettle pesto Brewing instructions: 1-2 tsp of herb per cup of water Boiling water (200-212f/93-100C) Steep for 5-15 minutes Contraindications/cautions: Fresh plant will sting skin, much less so with dried plant. Avoid if pregnant. May cause blood sugar to drop. Caution is advised for people on blood thinners or blood pressure medication. Bio-accumulator of contaminants-nitrates, heavy metals (harvest from uncontaminated sites) Always consult a healthcare practitioner when consuming any new herb. Like all herb it is best to start with a little to make sure you are not intolerant. Warning: This information has not been verified by Health Canada and should be considered for historical and educational purposes only. Other uses: Food (nettle pesto, cake) hair rinse, plant fertilizer,
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