It’s that time of year for me. I wander through the far corners of my refrigerator searching for all my potions and creations of last summer that aren’t used up yet. Spring is in the air and I’m already excited to see my angelica, crocus, yarrow, and chickweed making little green appearances. I need to use my current preparations and make room for the new ones.
Nettle Infused Molasses is delicious! I use a teaspoon in my morning Earl Grey on occasion. It’s a super mineral-rich addition to my morning routine.
A little about nettle.
Herbalists use nettle both as a highly nourishing food and as medicine. It’s used for both women’s and men’s reproductive health, to restore energy levels, to detoxify the body (by supporting elimination organs), to relieve allergies, and to strengthen bones, hair, nails, and teeth. It might be easier to discuss what nettle doesn’t do!
Nettle as a Nutritive Plant
Nettle is nutrient dense and eating it regularly can supply you with the needed vitamins, minerals, and phytonutrients that are most likely missing from your diet.
What do I mean by that?
Over time, our foods have been slowly losing their nutrients. Some of this is due to the depletion of agricultural soils and some is due to our own selective choices. Let’s take apples as an example. Wild ancient apples were small and bitter and we’ve selectively bred them to be bigger and sweeter. While our newer apples may taste better than their ancestors, they are alarmingly lower in nutrients. In her book, Eating on the Wild Side, Jo Robinson says that when comparing modern apples to their ancestral counterparts, some wild varieties contain 100%-400% more nutrients than the apples you find at the grocery store!
Nettle will make more appearances and I will discuss further in future blogs.
To make nettle molasses:
Make an herbal infusion of nettle. Use 1/2 ounce of dried nettle in a quart jar. Fill the jar halfway with boiling water and place a lid on the jar. Let sit for 4-8 hours. Strain the nettle and compost. Place the infusion in a pot and add 1 cup of molasses. Bring to a simmer and stir for 10 minutes. See if you can do nothing but stir and appreciate the plant and its benefits for 10 minutes. It’s an interesting experiment and helps us place intention in our medicine.
Jar the nettle-infused molasses and keep it in the refrigerator. I have no idea how long this lasts. I know it lasts a year since that is how long I keep mine.
This past weekend was the American Holiday St. Patrick’s Day. Depending on where you are from or your current belief structures, this holiday might be celebrated with other well-known figures representing Spring and the coming fertility. One of my favorites is Brigid. Brigid is the keeper of the Sacred Flame and is associated with contradiction, fertility, motherhood, and healing. She is also the Irish Goddess of poetry, music, and protection. It is said that wherever she walks small flowers and shamrocks appear. As a sun goddess, her gifts are light (knowledge), inspiration, and the vital and healing energy of the sun. During this holiday, offerings are made to waterways and wells (usually small coins or food).
The Twisted Griffin
I was in Estes Park at a new Coffee and Pub Called Twisted Griffin
If you make a trip up there this summer, it’s a super cool place with dark rooms and flickering lights serving delicious coffee on the upper level and hardy Irish food underground. The beef stew was amazing.
I got the inspiration in the Irish setting to make an Irish Soda Bread with my Nettle Infused Molasses. The whole family loved it and I hope it brings you some warming, nourishing joy too.
Nettle Infused Irish Soda Bread-
This is for all of us who may not have the time or talent for a lovely sourdough. It’s a no-stress and super easy bread.
Ingredients:
4 cups whole wheat Einkorn flour
1 1/2 tsp baking soda
1 tsp salt
1 cup nettle-infused molasses
1/2 cup water
2 tablespoons lemon juice
Instructions:
Preheat oven to 375 degrees.
Add all dry ingredients to a large bowl and whisk to stir and blend well. Add all wet ingredients in a separate bowl and whisk together. Pour wet ingredients into the dry ingredients and mix with a spoon. Einkorn is very sticky compared to other flours. It’s no big deal, just know it and let it be messy. It also absorbs liquid slower, so be patient.
No need to knead this dough.
Just mix and place the large dough ball on a cast iron skillet. You can get fancy and make 2 slits in the top of the dough ball in a cross formation. But this is not necessary.
Bake for 50-60 minutes. Let cool for 20 minutes before slicing. This bread is super yummy when cut and enjoyed a bit warm.
Wishing everyone happiness and health!
Please take time to breathe near a tree this Spring. Your gift of breath is food for the tree and they respond with clean loving oxygen for you 🙂
Chrystal Cocek
Loveland Herbalist
Integrated Earth Medicine