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Stinging nettle leaves make one of the oldest herbal teas in Europe – people have been picking and brewing nettle for centuries.
Our dried nettle leaves give a soft, green, slightly earthy cup with a gentle grassy sweetness, a bit like a mild green tea without the caffeine.
Lovely on its own, with a slice of lemon, or mixed with peppermint or camomile for your own house blend.
How to prepare:
quantity: 1 - 2 teaspoons per cup
temperature: 100 C
brewing time: 5 minutes
Multiple infusion: no
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Ingredients: stinging nettle leaves.
Nettle has been a kitchen-garden staple for generations – in soups, in pesto and, of course, in the teapot. Gently dried, the leaves keep their deep green colour and fresh, hay-like aroma.
How I like it: a teaspoon in a big mug, freshly boiled water, five minutes, and a squeeze of lemon. It also works beautifully iced in summer with a few mint leaves.
Stinging nettle leaves make one of the oldest herbal teas in Europe – people have been picking and brewing nettle for centuries.
Our dried nettle leaves give a soft, green, slightly earthy cup with a gentle grassy sweetness, a bit like a mild green tea without the caffeine.
Lovely on its own, with a slice of lemon, or mixed with peppermint or camomile for your own house blend.
How to prepare:
quantity: 1 - 2 teaspoons per cup
temperature: 100 C
brewing time: 5 minutes
Multiple infusion: no