"NETTLE Urtica dioica"
1 cup flour
1/3 cup plus 1 T. cold butter 1/4 t. salt
2 T. cold water
Cut the butter into the flour and salt until the butter is well distributed and mixture is crumbly. I use a pastry cutter to start and then my fingers to finish the job. Add cold water and mix with your hands just until the pie crust holds together. Place on a floured surface and roll out the crust. Place into pie pan.
1 cup shredded cheese of your choice (I use a combo of parmesan, cheddar and mozzarella).
1/3 cup chopped onions and garlic sauteed in either olive oil or butter
about 2 -3 cups chopped, fresh (or simmered and chopped) nettles
4eggs 1 cup milk (goat milk)
1/4 t. dry mustard
To 1 gallon of young Nettle tops, thoroughly washed, add 2 good-sized leeks or onions, 2 heads of broccoli or small cabbage, or Brussels sprouts, and 1/4 lb. of rice. Clean the vegetables well; chop the broccoli and leeks and mix with the Nettles. Place all together in a muslin bag, alternately with the rice, and tie tightly. Boil in salted water, long enough to cook the vegetables, the time varying according to the tenderness or other vise of the greens. Serve with gravy or melted butter. These quantities are sufficient for six persons.
The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows:
Nourishing Herbal Infusions: Vibrant elder years and an easier menopause! They provide protein, minerals phytoestrogens, and special fats needed by menopausal women. Many common menopausal problems can be connected to a lack of one or more of these nutrients.