Nettle
Nettle (Urtica spec., Urticaceae)
English: nettle, stinging nettle, stingnettle
Ibicencan: ortiga
French: ortie
Russian: крапива
Dutch: brandnetel
The annual Mediterranean species large-leaved nettle (Urtica membranacea = U. dubia) is the most frequent species of the genus on the Balearic Islands, for which reason in Spanish and Catalan it is known as “the” nettle. The species most widespread in Europe and most used as a medicinal plant, Urtica dioica, is absent in the Balearic Islands, this species can serve the same purposes. The nettles grow on soils rich in nitrogen and therefore serve as indicators of nitrification.
The nettle is valued as being the queen of medicinal plants. It can be cooked as a vegetable, like spinach, and–like this latter–stimulates the digestion. When cooked, it loses its stinging properties. It is likewise used in form of tea and of juice made by pressing the fresh plant. The plant is rich in chlorophyll and so favours the haemoglobin production, therefore it is effective against anaemia. The nettle also supports the milk production in breastfeeding women. It contains the vitamins A, C and K. Due to its tannins the nettle shows good effects against diarrhaea, even in case of cholera.
If one has rheumatic problems or an inflammation in a joint, it is recommended to hit the skin in the corresponding place with a nettle so that it stings.
In earlier times fibres were got from the stalks of nettles. Sometimes it is used as food for pigs.
