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The Plant Report- Every Plant Has A Story

Thank you for listening to The Plant Report: Every Plant Has A Story. I am a plant nerd and avid gardener who loves to educate about the botanical world, medicinal plants, ethnobotany, and nature. If you like these episodes, please check out my other podcast, Sustainable World Radio. 

May 3, 2019

Episode 30: If you've ever wandered into a patch of Nettle, you probably remember its ferocious sting! But, did you know that Nettle is a nutritional powerhouse and herbal medicine rock star? Renowned for its tiny hairs and formic acid bite, Nettle is a plant with many medicinal benefits. Nettle contains protein, calcium, iron, magnesium, zinc, chlorophyll, and Vitamins A, C, D, and B!

To learn about this medicinal herb that "bites', I speak with Western Clinical Herbalist Cheryl Fromholzer, owner and founder of of Gathering Thyme, a community herb shop, clinic, and education center in San Rafael, CA. I saw Cheryl speak at the Santa Barbara Plant Food Medicine Conference last year and was impressed by her knowledge of Nettle.

Cheryl fills us in on the many benefits of this tonic herb. Nettle has an alkalizing effect on tissue, can reduce allergy symptoms, alleviate fatigue, and help with skin problems like eczema.

Cheryl tells us how and when to harvest Nettle and what parts of the plant to use. We also discuss Cheryl's favorite recipes, including Nettle Infusion, Vinegar, and Pesto. 

Nettle can also be used as a potent soil amendment and as farm yard fodder.

You can catch up with Cheryl at 

In this interview, I mentioned that I would share a recipe for Nettle Beer, if our beer turned out. I'm happy to report that it did! We let it ferment longer than the recipe suggested, which resulted in a tastier beverage- that is, if you like the flavor of a woodsy, earthy Nettle Beer! 

The recipe that we based our Nettle Beer on is found at Homestead Honey.

We did change a few things. We ran out of fresh Nettle (it doesn't weigh a lot!!) and ended up using about half dried Nettle. We also kept ours in our fermentation bucket for over a week before bottling it up. Once bottled, we let it sit out for another week or so.