I started to enjoy the ‘enchanted’ world of herbal teas and while in Turkey I am surprised at the wide-ranging variety that is available to purchase. I bought a bunch, and white nettle herb (its Turkish name translates as 'Honey Daddy' which sounds very imaginative) was one of them.
The white nettle tea has a decent aroma and its taste is like a combination of camomile, linden, pepper and honey which makes it a pleasant tea. It has numerous health benefits. Because of that in ancient times, white nettle herb had been considered as a 'magic plant'. Its major pharmacological effects include antiviral, antimicrobial, antioxidant, cytoprotective, anticancer, anti anaemic, wound healing and anti-inflammatory activities according to a study I identified. This study reviews several pieces of research focusing on the medicinal properties of white nettle.
Native to Europe, Asia and North Africa, white nettle (Lamium album L.)also grows in multiple provinces of Turkey. Its young leaves can be eaten raw (or put in salads) or can be cooked. I am planning to eat the dry leaves, or shall I?
Also known as ‘Dead Nettle’ to differentiate white nettle from its look-alike stinging nettle (Urtica dioica). The latter can be toxic and irritant to skin. So, the idea is to call white nettle ‘dead’ to stress its harmlessness, which makes a lot of sense.
I do have historically low levels of iron which causes me to feel tired sometimes. I will try this tea in the evenings and see if it helps.
Type: Herbal (non-tea)
Harvest time: 2020
Leave colour: Light green velvety leaves and orange flowers
Liquor colour: Light yellow
Tea aroma: Spicy and fruity
Tea taste: Honeysweetness with floral notes
Steeping/brewing: Infuse about 3 gr of dry leaves in 100°C water for about 3 minutes.
Shelf life: Up to 2 years (the freshest the better)