Please keep this thread for information only, and not for chatting, it is intended as a resource for future reference......Thanks...See this thread for more details
http://www.bushcraftuk.com/community/showthread.php?t=18512
The nettle is one of our most common and most useful plant.
Its a perennial (a plant that lasts throughout the year, or through many years) and grow to 1.5 meters plus. It is covered in stinging hairs, which contain formic acid.
It flowers from may to october.
Nettles contain iron, formic acid, ammonia, silicic acid and histamine. These chemicals help the relief of rhumatism, sciatica etc.. They will increase the haemoglobin in your blood and improve the circulation, purifying the system and act as a good tonic for the whole body. Nettle will also lower the blood pressure and the blood sugar level.
Nettle beer...From Wild Food, by Rodger Phillips
100 nettle stalks, with leaves
12 litres water
1.5 kg sugar
50g cream of tartar
15g yeast
Boil nettles with water for 15 minutes.
Strain and add the sugar and cream of tartar, heat and stir until disolved. Wait until tepid, then add yeast and stir well.
Cover with muslin and leave for 24 hours.
Remove the scum and decant, without disturbing the sediment. Bottle, cork and tie down.
http://www.bushcraftuk.com/community/showthread.php?t=18512
The nettle is one of our most common and most useful plant.
Its a perennial (a plant that lasts throughout the year, or through many years) and grow to 1.5 meters plus. It is covered in stinging hairs, which contain formic acid.
It flowers from may to october.
Nettles contain iron, formic acid, ammonia, silicic acid and histamine. These chemicals help the relief of rhumatism, sciatica etc.. They will increase the haemoglobin in your blood and improve the circulation, purifying the system and act as a good tonic for the whole body. Nettle will also lower the blood pressure and the blood sugar level.
Nettle beer...From Wild Food, by Rodger Phillips
100 nettle stalks, with leaves
12 litres water
1.5 kg sugar
50g cream of tartar
15g yeast
Boil nettles with water for 15 minutes.
Strain and add the sugar and cream of tartar, heat and stir until disolved. Wait until tepid, then add yeast and stir well.
Cover with muslin and leave for 24 hours.
Remove the scum and decant, without disturbing the sediment. Bottle, cork and tie down.