The nettle plant is one of the most healthy plants known to mankind. Often called the Queen of Herbs, nettle has exceptional healing properties, such as nettle root infusion and nettle leaf decoction, which can successfully treat respiratory diseases, hair loss, diabetes mellitus, rheumatic and kidney diseases, anemias, allergies, etc.
However, nettle also has a great taste. It can be used to make fragrant nettle soups, nettle stews or beer appetizers, such as nettle patties or breaded nettle.
Unfortunately, this stinging green plant can be harvested only in the period May-September, which is why more and more cooks are looking for ways to store it in the winter.
Many cooks resort to drying nettles or freezing nettles in the freezer, but few know that it can be sterilized. Blanch the well-cleaned nettles in boiling water for 2-3 minutes, then take them out and distribute them in jars while they're still hot.
It is important to press the nettle well to remove all of the excess air. If necessary, top them up with some of the blanching water and then close the jars tightly with a cap and sterilize them for 20 minutes.
