Nettle Power


This time of year brings forth healing and rejuvenation, as the flowers are in bloom, the air is getting warmer and the sun shines upon us more. There is a sense of peace as Mother Nature nurtures her creations towards growth. This is the yin, the feminine principal, and why we honor and celebrate women and mothers during this month. We have the opportunity to surrender to the natural flow of life, connecting with our wisdom and intuition on a deeper level. Out of this place, we naturally treat our bodies with greater love and care. Some of the best healing tonics for women are that of nettle, or stinging nettle. They are medicine for the body, treating a variety of ailments as they nourish your soul.

Nettles are a power herb in their ability to heal numerous imbalances within the body. They can be used in a variety of ways, from tea to salads, pastas, soups, and stews. In cheese making, nettles can replace rennet and have even been used to make fabric out of their strong fibers. For women, it balances and regulates the endocrine system, representing itself as a natural hormone therapy.

They help with hot flashes, night sweats, regulating menses, encourage lactation, stops post-partum bleeding, and have been used to treat polycystic ovarian syndrome. Not only do nettles encourage a woman’s health, they are fabulous for hay fever, anti-inflammatory properties, environmental toxins, urinary tract infections, improving metabolism, skin and hair, prostrate health, and they can even prevent baldness!

If using fresh nettles, they are best harvested in May and June. As the months progress, their “sting” has more of a bite and can prove challenging to harvest. A quick remedy involves rubbing the affected area with rosemary, mint or sage leaves. Nettles are one of the best herbs to consume, through leaf, root and seeds, to maintain balance and harmony within the body.

Nettle Soup

2 T. Olive Oil

1 ea. Onion, large and roughly chopped

2 ea. Carrot, roughly chopped

2 ea. Celery, roughly chopped

2 ea. Parsnip, roughly chopped

5 ea. Baby Yukon Potatoes or 2 Regular, about 10 oz. roughly chopped

½ bunch Parsley

2 C. Fresh Nettle or 1 oz. dried

4 C. Stock – Chicken or Vegetable

2 T. Tahini

Salt and Pepper to taste


Heat olive oil in pan. Add onion and sauté until translucent. Continue to add each vegetable, one at a time, and sauté for 3-5 minutes. Add in nettles and parsley and cover with stock. Allow to simmer for 30-45 minutes, until vegetables are soft. Transfer ingredients to a blender, and puree until desired texture. Add tahini, then salt and pepper to taste!


Chef Deborah Lieder

For more information visit her website: or contact Chef Deborah personally at: 248-974-5696 and by email at


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