If nettles were people I can imagine they’d be that kind of quiet, slightly aggressive personality. Happy to be left alone, but behind a defensive facade, they’re one of the most fascinating people you will ever meet. Nettles, in my opinion, are a severely underate superfood. They have a host of health benefits, but the main one for me has being able to keep my anemia in check.
It doesn’t help that I’m not a fan of the shop bought nettle tea. I’ve tried it, even forced myself to get through a few boxes of the stuff, but I always thought that it tasted of old hay. Not a pleasant taste in my opinion, but the fresh stuff…it tastes fresh and alive! The colour of the tea is a clear mint if the leaves are freshly picked from the garden, and every year I make a point to try and collect as much of the plant as I can for dehydrating.
If you want to try and give it a shot yourself, then this video is for you:
How To Dehydrate Using The Oven
One thing I didn’t mention in the video is how to dehydrate them in the oven. Like I mentioned, I either air dry my nettles, or use my Excalibur dehydrator, I rarely use the oven, but on the occasions where that was my only option, here is how I did it:
- Wash the nettles thoroughly and lay them out on a tray over some baking paper
- Turn your oven on at the lowest possible setting and leave the door cracked open
- Every 5-10 minutes turn over the leaves till they’re all completely dry and crispy
Next year I’ll try and be more organized and make a much more detailed video showing the different stages for growth (the leaves in spring vs. the leaves in winter) and show the other different varieties of nettle. I’ve already pointed it out in the video, but I want to stress it again. The plant I am using is stinging nettle, don’t confuse it with dead nettle or any of the other similar-but-not-the-same varieties.