Michele Collins, RH (AHG), MPH
Nature is so extraordinarily abundant, and Spring is one of the best times of year to revel (yes, revel!) in that. I am very grateful that my lawn has not seen pesticides or chemicals definitely by me and my husband and most wonderfully not by the previous owner. Right now, the front yard is a glorious sea of purple, thanks to the wild violets. Witness the majesty below:
Another plant that grows in profusion in my yard is one called purple dead nettles (Lamium purpureum), a nutritious plant in the mint family that is high in fiber, iron, and vitamins. When I originally noticed tis plant, she kept popping up everywhere. I assumed she was edible because her leaves have the distinctive look of those inthe mint family. After a little research, I uncovered some interesting things about her.
The “dead” in the name actually refer to the fact that it is a type of nettles that does not sting (unlike stinging nettles), making her easy to gather and add to your Spring recipes without injury. All parts of the plant are edible. Her purple flowers add a touch of color and beauty to any salad or dish. Although she has a slightly grassy taste, I found the flavor to be overall very pleasant and mild.
In addition to being highly nutritious, this plant can also be used to stop bleeding, making it a valuable plant to have on hand either fresh or dried. Another great usage of her leaves is as an external application to wounds or cuts, as she will speed tissue growth and healing. She is also a diuretic, meaning she helps to flush excess fluids out of the body, but like many other green plants, she also replenishes our system’s vitamin and nutrient levels at the same time. Like other mints, such a lemon balm, dead nettles is also a diaphoretic herb that induces a sweat and increases circulation and helps detoxify the body. Although I haven’t tried using this plant in this way, I assume tat like other diaphoretics, dead nettles could be used to at the initial stages of a fever to expel the pathogens and restore health.
I recently made an extremely tasty pesto from the dead nettles growing in my yard. When I cook, I tend to simply add ingredients by feel and taste, never measuring, but instead using my sensory organs to gage when something is ready. Cooking this way makes every dish unique because even though you use the same ingredients, you never have the exact dish twice. So because of my cooking style, I can tell you exactly what I added to my pesto, but not the amounts.
Dead Nettle Pesto
Dead nettles leaves and flowers
OIive oil
Walnuts – a handful
1/2 Lime (I prefer lime to lemon)
Garlic – I used about 3 cloves to make approximately 1 cup of pesto so it was spicy
Salt
I mixed all of the ingredients in my food processor until the desired consistency
I found that this dish is even better after it has been refrigerated overnight because it allows all of the flavors to blend and steep together creating a richer and more developed texture and flavor. I plan to use all of left over plant material in my next smoothie. Enjoy!
