Freeman Family Grown

In my travels along the Internet highways, groups, forums, and private messages, I have suggested stinging nettles infusions many times to people suffering from urinary tract infections, kidney infections, seasonal allergies, and even mineral deficiencies. Nettles are safe for general use, even in pregnancy and breastfeeding. World-renowned and professional herbalist, Susun Weed, states, “It is completely safe for use during pregnancy and lactation, improving the health of mother and child and enriching the milk.” A pint of nettles infusion per day could even replace a multivitamin or prenatal. Nettle is a rich storehouse of [bio-available] minerals, trace minerals, and micro-nutrients: Calcium (1000 mg per quart of infusion) Magnesium (300 mg per quart of infusion) Potassium (600 mg per quart of infusion) Zinc (1.5 mg per quart of infusion) Selenium (.7 mg per quart of infusion) Iron (15 mg per quart of infusion) Manganese (2.6 mg per quart of infusion) Plus chromium, cobalt, phosphorus, copper, sulfur, silicon, and tin. Super-charged with vitamins: Vitamin A (5000 IU per quart of infusion) Vitamin B complex, especially thiamin, riboflavin, niacin, and folate Plus Vitamin C, Vitamin D, and Vitamin K This blog post is going to break down a very simple and tasty way to nourish and flush your body. Nettles are simply awesome, but a lot of people are veered away from them because of the taste. My recipe tastes exactly like Lipton tea! Important to note: Nettle leaves that have been harvested during the flowering stage are not recommended due to potential kidney and urinary tract irritation. However, there is plenty of conflicting information on this, and erring on the safe side is advised. You’ll need: Approximately 1 ounce of dried, organic stinging nettles (fresh leaves do not offer the same nutrition as the dried herb) A quart-sized glass jar with a lid A 2 liter pitcher 1 whole organic lemon Boiling water A drinking glass filled with ice Directions: Stuff as many dried nettles into the quart jar as you can. Boil water and let it sit for one minute. Pour the hot water over the nettles in the quart jar and fill to the top. Tightly screw the lid in place. Let it sit for a minimum of 4 hours. (Or make the infusion before bedtime and complete the recipe after waking up the next morning.) After your infusion is brewed, strain into a 2 liter pitcher – squeeze as much liquid out of the soggy nettles as you can. Fill the 2 liter pitcher the rest of the way with water. Cut your organic lemon into several wedges and squeeze one of the wedges into the pitcher – leave the remaining lemon wedges to float in the pitcher. Pour over ice, and enjoy! In the meantime, put the pitcher in the fridge to chill. When you come back for a refill, squeeze another lemon wedge into your iced drinking glass. *Tip! Add dried marshmallow root to the brewing infusion about 2 hours after you poured in the hot water. The mucilage is awesome for a body and safe for pregnancy and breastfeeding, as well. ******************** If you’re taking any pharmaceutical medications or other herbs for health, please consult with your Naturopathic physician or licensed herbalist for guidance. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.