Hildegard von Bingen Herbal Medicine: Nettle Soup

fresh herbs for a nettle soup in Hildegard von Bingen herbal medicine

Why not use stinging nettle as an ingredient in a soup? Ideal as a spring cure.

Stinging nettle detoxifies and stimulates metabolism

The stinging nettle is one of the best known medicinal plants in our latitudes. It has a blood purifying effect on skin diseases, stimulates the digestive glands (in the stomach, intestines, pancreas, liver, gall bladder) and also has a milk-forming, blood sugar-lowering, detoxifying and metabolism-stimulating effect. Herb, leaves and seeds contain a lot of vitamin C, vitamin A, mineral salts (especially potassium and calcium, chlorophyll, carotenoids and organic acids).

In man it kindles a purifying fire at all levels. In addition to the physical detoxifying effect, there is often an impulse to clean up other things in life, to get rid of the old and make room for the new, especially for a more conscious approach to oneself and others.

According to Hildegard von Bingen, nettle as a food has the following indications: Stomach congestion (gastritis) and blood purification cure in spring.

Nettle soup cleanses the stomach and intestines

In no case is the nettle good eaten raw. However, when it sprouts fresh in spring, it is useful in cooked dishes, because it cleanses the stomach and intestines and removes mucus.

The young shoots of fresh nettles are used as a vegetable. Cut into small pieces with gardening gloves and add a browned onion, you can prepare a tasty spinach. Around Easter, the young nettle fits into a herbal nettle soup or even in a nettle and spinach omelet.

The fresh shoots, dried and ground into powder, improve any meal and, cooked in small quantities, are a good remedy for the stomach and intestines.

We hope this has whetted your appetite for a springtime cure with nettles.

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