STINGING NETTLE

Stinging nettle, or simply nettle, is considered a storehouse of vitamins:

ascorbic acid (twice as much as in black currant berries), K, E, A and B vitamins.

Its leaves and stems contain large amount of macro and microelements: silicon, iron, calcium, magnesium, boron, nickel, copper, manganese, tannins, formic acid, chlorophyll and phytoncides;

organic sugars and fiber;

glycosides.

Young shoots of nettles are suitable for cooking various dishes. It is added to soups, used as filling for sweet pies. Nettle is added to omelette, sauses. Vitamin salads are cooked from nettle in combination with cucumber, radish, lettuce, wild garlic and egg.