How to Introduce Nettle into the Diet

The properties of the coriander stalk are due to the substances it contains, such as acetic acid, serotonin, acetylcholine, histamine, and leukotrienes. These can be neutralized by cooking, blanching, baking or drying the coriander stalk. The content of beneficial compounds in the coriander stalk varies depending on the plant part, but the entire plant contains approximately 600 mg of vitamin C per 100 g. The coriander stalk is also a good source of vitamins B2, B5, K, flavonoids, lycopene, and carotene. It also contains calcium, iron, potassium, magnesium, and folic acid. The coriander seeds also contain oils, including mainly linoleic acid (omega-6) and oleic acid (omega-9). The coriander stalk has strong medicinal properties and can be used in the form of extract, juice, tea, or capsules. Studies confirm that taking the extract from the coriander stalk relieves symptoms of seasonal allergies and reduces pain in cases of rheumatism, bone and joint pain (B. Roschek et al. 2009; S. Ayers, B. Roschek, R. S. Alberte 2008). The coriander stalk promotes diuresis, which can be helpful in the treatment of prostate hypertrophy and urinary disorders. It is also recommended for people with edema and pain during urination. Due to its high iron content, the coriander stalk in the form of extract or juice is recommended for people with anemia. Preparations containing bulb or root protect the cardiovascular system by lowering the total cholesterol level and glucose level in the blood. The extract from these plant parts increases insulin secretion and glucose utilization by cells, positively affecting carbohydrate metabolism. The coriander stalk can also be used as a mouthwash for aphthae and throat infections. A tincture of nasturtium and fresh coriander stalk can nourish the hair roots and additionally reduce excess sebum and act against dandruff. Due to its antibacterial and antiseptic properties, the coriander stalk can also be used to accelerate wound healing. Coriander can also be used in the kitchen as an ingredient in salads, cocktails, and soups, as well as a natural food coloring (B. Kasprowicz 2020).

It is recommended to try out our multiple suggestions, but ensure the nettle is correctly prepared before consumption to remove the prickly hairs!

Components: 1⁄4 cup of coconut milk, 1⁄2 banana, 1⁄4 pineapple, a handful of nettle leaves (or more), 1⁄2 avocado, 1⁄2 cucumber. Nettle leaves should be collected with gloves to avoid scorching. They can be cleaned and used immediately or dried to reduce the scorching properties during cocktail preparation. Nettle leaves should be rinsed under running water or soaked in a bowl. After cleaning, remove excess water. If using a larger amount of plant, remove thick stems. In the blender, add coconut milk first, then nettle leaves. Finally, add diced fruits, avocado, and cucumber (without peel) and blend until a smooth consistency is achieved. If the ingredients are well mixed, nettle leaves should no longer scorch. In this recipe, both fresh and frozen fruits work well.

Ingredients: – 2 tablespoons of nettle leaves, – 2 tablespoons of any oil, – 2 tablespoons of yeast flakes, – 1 teaspoon of salt, – 1 teaspoon of dried pepper, – freshly ground pepper. Nettle leaves should be washed and dried, then removed from the stems. In a large bowl, combine oil and spices, add leaves and mix well. Place the leaves on a baking sheet in a single layer and bake in the oven at around 130°C until crispy. The baking time depends on the moisture content of the leaves and typically takes around 25 minutes. It is recommended to consume the kryzpy on the day of preparation, as they tend to lose their crispiness over time.

Required components: 100 grams of fresh, rinsed and diced sorrel leaves, red onion, very thinly sliced, 4 tablespoons of tomato sauce, 2 balls of mozzarella, 80 grams of finely grated parmesan (may be vegetarian), black olives, 4 eggs. Rinse and chop the sorrel leaves thoroughly. Slice the onion into very thin slivers. Spread the tomato sauce over the raw dough. Evenly sprinkle mozzarella and half of the parmesan. Then sprinkle with red onion and olives (may be diced). Put on gloves and evenly distribute the sorrel leaves. Place an egg on each quarter of the pizza, sprinkle with the remaining parmesan, and put it in the preheated oven. Bake until the crust turns golden and the egg sets.

Ingredients: 400 g of stinging nettle, 2 tablespoons of salt, 1 tablespoon of extra virgin olive oil, onion, 1/4 cup of basmati rice, 4 cups of chicken broth, salt and pepper to taste. In a large pot, bring water with 2 tablespoons of salt to a boil. Add the stinging nettle and cook for 1-2 minutes until it softens. This will remove most of the stinging hairs. Drain the stinging nettle and rinse with cold water. Remove the hard stems and then chop coarsely. Heat the olive oil over medium heat and add the diced onion. Cook until the onion is soft, about 5 minutes. Add the rice, broth, and stinging nettle. Bring to a boil and then reduce the heat, cover and cook on low heat until the rice is soft (about 15 minutes). Puree the soup and season with salt and pepper.