B O N E S & M I N E R A L S – part 1
When studying the bones and joints (Ashti Dhatu in Ayurveda) one can’t go around the importance of minerals. Although there is an overwhelming amount of mineral supplements on the market, Ayurveda will always firstly look at how we can get these minerals in our body through the consumption of foods. [side note: when we do take supplements we seriously need to consider if we are actually digesting them properly]
N E T T L E ; nutrient dense and nourishing.
Nettle has been used as food, medicine, and a nourishing tonic since ancient times. Most commonly nettle is consumed as a herbal tea for its many health benefits (especially for the kidneys & urinary system, and as a gentle blood purifier). In Ayurveda nettle is known for its detoxifying and purifying effects, while also being a rejuvenative, which is pretty special. Nettle is considered a cooling herb. It contains a high content of minerals like iron, calcium, selenium, zinc, and magnesium, however if we truly want to get those minerals into our body we need to prepare this herb differently. Infusing a large amount of dried nettle leaves in water for a long period of time is one of the easiest, traditional ways to obtain nettle's benefits.
A general guideline for making mineral-rich infusions is 28 grams of dried herb per 950 ml of water. This is a lot of herb if you're used to small tea bags.
"The exact amounts of various minerals extracted from the leaves into the tea depends on many factors […]. One recent study found that 500 ml of tea made with 20 grams of dried nettle leaves, steeped for 30 minutes, contains 76 mg of magnesium, which represents about 20-25% of [our] daily requirement, respectively. This may not sound like much, but it’s quite remarkable for a beverage." [motherearth news]
To counteract possible sensitivity or dryness [nettle is drying], it is wonderful to make an infusion of half nettle + half oat straw which is warming and soothing. “These two plant wizards raise vitality and restore tired, frezzled and depleted folk.” [Erin Lovell Verinder]
Drinking a strong infusion like this is not something for everyone’s palate. Luckily there are other ways to enjoy this wonderful plant; for example by adding some dried nettle to soups.
note: when in doubt if nettle infusion is right for you, check with your healthcare practitioner. Don’t drink this infusion during pregnancy or lactation, as it is too strong; better to drink nettle as a normal tea then.
R E C I P E · Nettle infusion
ingredients:
28g of dried nettle, or 14g nettle + 14g oat straw
950ml of boiled water
method:
· Weigh out 28 grams of dried plants (nettle and/or oat straw), put them in a heat resistant glass jar or tea pot.
· Poor 950ml of boiled water over it, stir, cover and let it steep for 4 hours or overnight.
· Strain through a sieve. The plant material can be added to your compost, garden or organic waste.
· Drink this infusion during the day at room temperature or warm (gently reheating the amount you want to drink).
· You can store what you don’t immediately drink in the refrigerator for ±24 hours.