50 g · dried leaves of Urtica dioica (bichhu buti) · caffeine-free
In the Himalayas, stinging nettle has always been food as much as medicine: cooked as greens, dried for winter, brewed as tea. Once dried, the sting is gone and what remains is an earthy, grassy cup.
What is in the cup
Dried nettle leaf is remarkably nutritious: around 30% plant protein with all essential amino acids, and naturally rich in calcium, magnesium, iron and vitamin K. In a double-blind trial, nettle leaf eased seasonal allergy symptoms within a week. We use the leaf only; it is nettle root, not leaf, that is studied for effects on hormone-binding proteins.
Why this moment
Morning. A mineral-rich, caffeine-free start to the day.
Menstrual days. Iron is lost with bleeding, and low iron drives period fatigue. Nettle is a traditional mineral food for these days; a cup is a gentle contribution, not a supplement.
Luteal phase. Low magnesium has been associated with premenstrual symptoms.
Perimenopause and beyond. Bone density falls fastest around the final period. Calcium and vitamin K from food matter more than ever.
How to brew
1–2 teaspoons in 200 ml of boiling water for 5–10 minutes.
Please note
Not suitable during pregnancy or for children under 12. Because of its natural vitamin K, please speak to your doctor if you take warfarin or other blood thinners, diuretics or diabetes medication.
Developed using the Endo Neutral framework, and gathered under NTFDP.
