Dried nettles: methods of harvesting for the winter - how to dry nettles at home. Pickled nettles Is it possible to preserve nettles?

In order to prepare nettles, you need to select only young shoots, which need to be collected in the first two weeks of early May. Young shoots of nettle are much more convenient to process because they do not yet have time to become prickly. There are several types of nettle preparation:

• Drying
• Freezing
• Canning
• Pickling
• Juicing

Drying nettles

After cutting off young nettle shoots, preferably away from industries and highways, place them in a colander and rinse thoroughly with running water. After the water has drained, place it on a tray, covering it with gauze or cotton cloth to absorb excess moisture. Then spread the nettles on a paper napkin in a thin layer. The place for drying should be dark and well ventilated. It is important that the sun's rays do not fall on the plant.

You can also dry nettles in a suspended state, tying them in small bunches and hanging them in a dark, ventilated place. Dried nettles should be stored in paper or fabric bags in a dry place.

Freezing

Using this method, nettles can be kept almost fresh. Frozen nettles are very convenient to use for making stuffing and soup dressings. Nettles are collected in the same way as for drying. After washing and drying, it is finely chopped, laid out in a small layer on a tray, covered with cling film, then placed in the freezer. Frozen nettles are placed in bags or containers and placed in the freezer for further storage.

Canning

Nettles can be preserved either separately or with sorrel and spinach. Young leaves of the plant with non-coarsened stems are washed and soaked for a couple of hours. Then let the nettle drain and cut into pieces up to 10 cm in size, pour 3 parts of nettle with 1 part of boiling water and boil for 5 minutes. Then they are placed in jars and set to sterilize. A liter jar is sterilized for 35 minutes.

Pickling

To pickle nettles you will need:

• 1 kg of young nettle leaves;
• 100g salt.

Young leaves are washed, crushed, salted and ground. Then they are placed tightly in jars, covered with plastic lids or tied with parchment.

Juicing

1 kg of young, prepared in advance nettle leaves are passed through a meat grinder, half a liter of cold boiled water is added, mixed, and the juice is squeezed out through cheesecloth. The pomace is again passed through a meat grinder and squeezed out again. The resulting juice is poured into glass containers and pasteurized at 65-70 degrees for fifteen minutes.

Benefits of nettle

It is difficult to overestimate the benefits of nettle. In winter, when there is a lack of vitamins, it will come to the table; besides, greens not only please the eye, bring pleasure to the sense of taste, but also support health. Nettle contains:

• aluminum;
• vitamin K;
• carotene;
• phytoncides;
• calcium;
• organic acids; sulfur;
• potassium;
• manganese;
• vitamins E, B and C;
• barium.
• copper;
• iron;

Nettle is probably the most frequent visitor to our gardens and vegetable gardens. Stinging, burning, zhigalka, stinging, nettle, great nettle, stinging nettle, strekava, strekuchka - and how they called it at different times! This plant has gracefully shaped foliage, and it seems completely safe in appearance, but the main distinguishing feature of nettle is that it can burn your hands. The name “nettle,” which is familiar to us, is translated from Latin as “burning,” and we all understand why. But which of us has at least once Did you get burned by nettles? It has long been known that its burn is not harmful to humans, because nettle sprays us with formic acid - and this acid is not only harmless for us, but on the contrary, it is very useful. If a nettle stings you, consider yourself receiving a dose of treatment or prevention for arthritis, poor circulation, neuritis, multiple sclerosis, rheumatism and many other diseases. But be that as it may, we try to avoid the nettle thickets. Or maybe it’s worth taking a closer look at nettles, and harvesting nettles for the winter won’t be at all superfluous?

Possessing wonderful properties, nettle earned respect in Medieval Europe. It was one of the 12 magical plants, that is, it was used in various rituals of white magic. It was even believed that nettle saves those who carry it with them from danger. Our ancestors were also confident that nettle protected the house from evil spirits, so bunches of this plant were hung over doors and windows, nettle rugs were woven, which were certainly laid near the door - no matter who entered the house, he could not cause any harm to the owners.

Nettles have often appeared in fairy tales and legends. You probably already remembered the fairy tale about how a girl was forced to weave shirts from nettles in order to save her brothers from the evil spell. A fairy tale, as they say, is a lie, but there is a hint in it. They actually made fabric from nettles. From Old Russian the word “nettle” is translated as coprina or “silk”. For many years, nettles were cultivated in fields and in greenhouses specifically for the light industry of that time. It was also grown to make sails for ships and fishing nets. In Siberia, nettles were used to make paper. Amazing, isn't it? But the fact remains a fact.

Nettle, moreover, has a unique vitamin composition. It's no joke - its leaves contain four times more ascorbic acid than lemon! In addition, nettle leaves contain carotene, vitamins K and B2 and pantothenic acid. This unique plant can rightfully be called a storehouse of health. The healing and beneficial properties of nettle have long been used in folk medicine, cosmetology, and cooking. With such a wide range of positive effects on human health, it was simply impossible to ignore this wonderful plant and not add it to your daily diet. Young nettle leaves are used to prepare soups, salads and main courses. This is especially true in spring and autumn during the period of risk of vitamin deficiency, when our body so needs support. Where do we rush first when spring comes? Of course, go to the pharmacy to buy mineral and vitamin complexes, which often benefit only the pharmacies and manufacturers themselves. Meanwhile, it’s time to turn to nettles - a wonderful source of vitamins and microelements, because they are much more nutritious than any other greens. Fortunately, many have already appreciated the taste and benefits of nettle.

For example, residents of an ancient Russian town with the telling name Krapivna (near Tula) have been organizing a Nettle Festival in late May - early June for several years in a row, where guests can taste traditional Russian pies with nettles and look at clothes made from nettle fiber. And in the small British town of Marshwood, the World Nettle Eating Championship has been taking place since 1986. Every year hundreds of thrill-seekers from all over the world come here.

In summer, there is an abundance of nettles in vegetable gardens, but what to do in winter, how to take advantage of the miraculous properties of this plant in the cold season? Of course, prepare nettles for the winter in order to get some benefits and diversify your menu. Nettles can be harvested from May to August. So let's talk about this.

So, without canning, and, therefore, without loss of beneficial vitamins, preparing nettles for the winter is possible in two ways: drying and freezing.

For the first method you will need: young nettle shoots, which you can collect in the spring. If you are late in collecting nettles, do not despair, you can cut off the old shoots of the plant and after a while fresh young shoots will appear in their place. Or go for nettles in the forest, where there is always a chance to find young shoots of this plant, and do not forget to take gloves with you for collecting nettles.

To properly prepare nettles using the first method, you first need to prepare them for drying.

Drying nettles

Rinse cut young nettle stems thoroughly under cold water. Do not use hot water under any circumstances - the leaves will immediately soften and wither. Then dry the washed shoots thoroughly. To do this, shake them off the water and place them on a table or, for example, on a tray, after placing paper towels or a piece of gauze on them, which will absorb excess moisture. Nettles laid out to dry should be stirred as often as possible. If the paper towels on which the nettles are placed have become saturated with moisture, they must be replaced with dry ones. Now let's proceed directly to the drying process itself. Spread the dried nettles in a thin layer (no more than five centimeters) on paper towels or plain white paper and Place in a dark, ventilated place where direct sunlight will not penetrate. You can also dry nettles by collecting them in small bunches and hanging them in a well-ventilated area. It's your choice. Once the nettles have dried, store them in paper or fabric bags. In city apartments, you can dry nettles using a dehydrator or, more simply, an electric dryer with a fan. The advantages of this method are its simplicity and the absence of the need to constantly monitor the condition of the raw materials - most modern dryers are equipped with thermostats and timers.

By the way, some of the dried nettle can be ground into powder, add 2 tbsp. spoons of cumin and it will turn out great dry nettle soup dressing, which can be used as a seasoning for hot dishes, adding 5-10 minutes before cooking. Nettle “seasoning” will improve the taste of dishes and help the body cope with vitamin deficiency. By the way, thanks to the content of phytoncides in nettle, dishes with it are stored much longer.

Harvesting nettles for the winter using the second method - freezing nettles. For this you will need: nettles, plastic wrap, a tray or large cutting board and plastic bags.

Let's start freezing. First, rinse the nettles thoroughly. Then dry it by spreading it on a cotton cloth or gauze. Next, for convenience, you can chop the nettles if you use them for fillings or sauces, or leave them in the form of whole leaves. Before bagging the nettles, place them on a large cutting board or tray, cover with plastic wrap, and place in the freezer. And after it is completely frozen, put it in bags, without compacting it, let there be a little free space. Frozen nettle is an excellent addition to cabbage soup. Try it, amazingly delicious!

Nettles can also be pickled, fermented and even pickled.

Salted nettle

Ingredients:
1 kg nettles,
50 g salt.

Preparation:
Wash and chop young nettle leaves and shoots. Place in jars, sprinkling with salt. It is advisable to store the jars in the refrigerator, since salted nettles quickly deteriorate in a warm place. Salted nettle is most often used to prepare first courses.

Pickled nettle

Ingredients:
1 kg nettles,
2-3 carrots,
2-3 apples,
cranberries, cumin,
20 g salt.

Preparation:
Wash the young shoots and nettle leaves thoroughly. Then put it in some container (for example, a small bowl) and mix with salt. Place the nettles in a jar, layered with grated carrots, apples, cranberries, and caraway seeds. Be sure to put pressure on top, otherwise the nettle will become moldy.

What do you think of pickled nettle? The main thing is that with such processing, nettle retains its color and looks very appetizing.

Pickled nettle

Ingredients:
1 kg nettles,
salt, sugar, vinegar to taste.

Preparation:
For pickled nettles, collect the top part of young shoots 6-8 cm long, no more. Rinse them thoroughly in hot water (in this case, the nettles are washed with hot water). Pack the shoots tightly into a sterilized jar, cover with boiling water and let stand for 5-8 minutes. Then drain the water into a saucepan and add sugar, salt and vinegar. Bring the marinade to a boil and pour it over the nettles. Cover the jar with a lid and place in a pan of hot water. Be sure to place a small kitchen towel under the jar, otherwise the jar may crack. From the moment the water boils, sterilize the half-liter jar for 5 minutes. Pickled cabbage is ready. Seal the jar with a tin lid and after it has cooled completely, store it in the refrigerator.

Harvesting nettles for the winter will provide you and your family with important vitamins throughout the winter.

Nettle with spinach

Ingredients:
1 kg nettles,
2 kg spinach,
1 liter of water.

Preparation:
Collect fresh, young, dark green leaves and rough stems (before flower stems form) of stinging nettle, and remove damaged, dried leaves. Rinse in cold water, soak particularly dirty ones for 1-2 hours, cut into 8-10 cm pieces and place in a pan. Pour hot water and boil for 4-5 minutes. Place the hot mixture in jars, cover with lids and sterilize jars with a capacity of 0.5 liters - 25 minutes, 1 liter - 35 minutes.

Nettle with sorrel

Ingredients:
1 kg nettles,
2 kg sorrel,
1 liter of water.

Preparation:
The method for preparing nettles with sorrel is the same as for nettles with spinach. Only instead of spinach they use sorrel. You can take sorrel in the same quantity as nettles, rely on your own preferences.

You can also preserve it for the winter as a wonderful dressing for nettle soup.

Winter seasoning for soup with nettles

Ingredients:

700 g nettles,
300 g sorrel,
100 g green onions,
1 teaspoon salt.

Preparation:
To prepare a dressing for soup with nettles, rinse the greens thoroughly with cold water, chop finely, place in an enamel bowl, add salt and 1 glass of water. Bring the greens to a boil and cook for 5 minutes. After time, pour into sterile jars and seal with sterilized lids.

How nice it will be to add a little summer green to your favorite soup in winter!

It turns out that, despite its “prickly” character, nettle is a true, faithful green friend of man. Many tasty and healthy dishes are prepared from nettles, added to various salads as a vitamin spring green, in casseroles and omelettes, surprisingly tasty cabbage soup is cooked, and used as a seasoning. With our preparations for the winter, you can prepare dishes from nettles not only in summer, but also in winter. This is what a tasty and healthy weed grows in our beds. So let us skillfully and gratefully use what nature gives us.

Bon appetit and a bright, healthy and green summer, like young nettle leaves!

Larisa Shuftaykina

Although it surpasses many plants in composition and benefits. The medicinal properties of nettle became known at the beginning of the 17th century. Then they began to use it in medicine to treat patients. Special threads were made from the plant, ropes and nets were made for fishermen. Fabrics were also made from nettles. Shamans and sorcerers used the burning weed to exorcise evil spirits from people. Various amulets and brooms were also made from it to expel damage from the premises. The nettles in the yard were never destroyed for the same reason. Allegedly, a plant growing in a yard or garden also protected its territory from dark forces and all kinds of evil eyes. Parents used weed as a belt to punish young children. Now nettle is widely used in medicine, cooking, and cosmetology. It goes to feed pets. Many people prepare nettles for the winter. The plant is pickled, salted, and juice is made. You can also freeze or dry nettles.

Beneficial features

The first and most important advantage of the plant is its blood purifying properties. Nettle has a beneficial effect on the blood vessels of the human body, keeping them in good shape. Has a pronounced anti-inflammatory effect. Nettle contains a large amount of minerals, and its nutritional value is not inferior to legumes. The composition of this plant is rich in vitamins.

• B - B vitamins strengthen the nervous system, improve mood, and relieve fatigue. Prevent the development of insomnia and various neurological diseases;
• C - vitamins of group C have a beneficial effect on the immune system, thereby protecting our body from various viruses, bacteria and fungal diseases. In addition, these vitamins have antioxidant properties and are good at cleansing the body of waste and toxins;
• E - vitamins of this group mainly affect the skin. Maintains optimal moisture levels in the body. Its deficiency causes dry skin, the formation of cracks, and non-healing wounds. If there is insufficient intake of vitamin E in the body, premature aging and the formation of wrinkles can begin.
• K - vitamins of group K are necessary for the absorption of vitamin D in the body. In addition, they allow blood to clot, which is extremely necessary for various skin injuries. A lack of this vitamin can lead to excessive bleeding and poor wound healing.

In addition to vitamins, nettle contains the following minerals:

• selenium;
• phosphorus;
• copper;
• zinc;
• chlorine;
• phosphorus.

Nutritional value of nettle per 100 grams:

• fats - 0.5 g;
• proteins - 3.7 g;
• carbohydrates - 5.4 g.

Nettles successfully treat diseases of the blood, liver, and urinary system. With its help you can get rid of dark circles under the eyes. Nettle has an antimicrobial effect, so it is used to treat various purulent wounds. It can also stop bleeding.

Contraindications

But can everyone use this plant, or are there any contraindications? The main contraindication to the use of nettle is the presence of thick blood, prone to the formation of blood clots. The plant improves coagulation and thus can aggravate the problem. Nettle is also contraindicated for people with high blood pressure. It is also not used for kidney diseases. The most categorical contraindication for nettle is pregnancy. It can cause premature birth or miscarriage at an earlier stage.

Winter preparation for birds

Harvesting nettles for the winter is very important for chickens. Poultry love to eat nettles. It is no less useful for them than for people. By adding nettles to chickens' food, they lay eggs all year round. In addition, animals are less likely to become ill with various infectious diseases. As is known, such diseases often infect the entire brood, and the animals die. Everything is easier in the summer. The weed grows in almost every area. But what to do in the cold season? Harvesting nettles for the birds for the winter will help here. This is not difficult to do. You just need to follow a few simple rules. There are several options for harvesting nettles for the winter, but for feeding animals and birds, the best option is drying.

So, it is better to collect the plant in the spring, when young shoots appear. In May it contains much more vitamins. You must wear gloves to protect your hands from the stinging plant. Then the collected nettles are collected in a colander and rinsed generously with cold water. When all the liquid has drained, the branches must be laid out on a horizontal surface. Dry nettles in a dark and dry place. You can collect it in small brooms and dry it by hanging it above the ceiling. That's all. Such preparations are stored in bags made of fabric or paper.

How to freeze nettles correctly

Freezing is a very popular way to prepare nettles for the winter. Recipes for many dishes include it in their composition. The frozen plant is widely used in cooking. Nettles are added to soup, salad and more. This type of preparation of nettles for the winter preserves almost all of its benefits. How is such nettle made? So, preparation for the winter - freezing nettles.

• For freezing, as for drying, you need spring leaves. Cut branches are thoroughly washed under running cold water;
• after that they need to be dried and cut;
• the nettle is laid out in a thin layer on a dish covered with plastic wrap and kept in the freezer for 2 hours;
• after that, frozen, it is transferred to its storage location.

This is where the process ends. If you prepare nettles for the winter in advance, you can enjoy its delicate taste all year round and receive health benefits.

Nettle juice

Preparing nettles for the winter in the form of juice is becoming more and more popular every year. This drink has all the beneficial properties of a fresh plant, has a soft, delicate taste with a light aroma. Perfectly quenches thirst. To prepare this juice, take 1 kilogram of fresh nettle (preferably from May to June). Pass through a meat grinder and add 0.5 liters of cold water. Then it is mixed. All this is squeezed out through cheesecloth, and the remains of the plant are passed through a meat grinder again and another 0.5 liter of cold water is added. The first and second juice are mixed and poured into jars. Afterwards it is sterilized for 15 minutes at a temperature of 70 degrees.

How to prepare sorrel with nettles for the winter

Very often, a combination of sorrel and nettle is used in conservation. Winter preparations from these products are usually used to prepare borscht or as a filling for a pie. To prepare you will need:

• nettle - 1 kilogram;
• sorrel - 2 kilograms;
• water - 1 liter.

Sorrel and nettle are washed in cold water. Cut into small pieces. All this is filled with water and boiled for 5 minutes. Then everything is packaged in jars and sterilized in them for another 35 minutes.

Salted nettle

Perhaps the easiest way to prepare nettles for the winter. For 1 kilogram of nettle you need 50 grams of salt. Young nettle branches are washed under cold water and cut into pieces. Mix with salt, put in jars and close with lids. That’s it, the nettle is ready, almost all the beneficial properties remain in it. The only drawback of this method is the excessive amount of salt, which can spoil the taste of some dishes.

Preservation of nettles

This preparation of nettles for the winter is usually done using a marinade. To prepare ordinary nettle, take 1 kilogram of the plant. It is collected in May, and only the tops. Then the leaves are washed with cold water and cut. Pour 330 ml of water over the nettle and bring to a boil. Place in pre-washed jars and pasteurize for 20-30 minutes. Afterwards, the nettles are rolled up with lids and lowered into the cellar.

There is also pickled nettle. Harvesting for the winter - preservation in this form - is also done in the spring. For 1 kilogram of nettle you need:

• water - 1 glass;
• sugar - 1 tablespoon;
• salt - 1 tablespoon;
• vinegar - 50 grams.

Fresh nettles are washed in hot water and placed in jars. Pour boiling water over and leave for 10 minutes. Then the water is poured into a separate container, where salt, sugar and vinegar are added. The marinade is brought to a boil and poured into jars with nettles. Sterilize for 5 minutes and close with lids. Now you will have nettles in winter. Preparing for the winter - freezing, canning or any other type, as you can see, the procedure is not complicated.

For many people this is a curiosity. Indeed, despite the beneficial properties of this plant, which are not lost even in canned form, jars with green nettle leaves are a rarity on the shelves of cellars between winter preparations. I would like to appeal to those who have never used this hot plant in cooking. I hope that after my arguments, useful preparations will delight all my readers in the winter. I have already taught my family that since April, our diet must include salads with nettles and cabbage soup, and in the cold season, we take this valuable addition out of jars.

In spring, many people suffer from vitamin deficiency, undergo treatment and buy expensive vitamins. All this can be avoided by eating nettle. Young nettle leaves are a whole treasure trove of vitamins! They contain vitamins C, B, K, carotenoids, pantothenic acid, chlorophyll, sugar, protein substances, essential oil, tannins, protein, iron, salt, potassium, calcium. The plant is not inferior in nutritional value even to legumes. You can read more about the benefits of nettle for the human body in these articles: “Stinging, but very useful nettle”, “Nettle - a weed, or a medicine”. To replenish the body's reserves of vitamins, in April it is recommended to prepare cabbage soup, soups, and salads from young nettle shoots. In Scandinavia and Poland, green puree is prepared from nettle leaves, which is served with meat dishes. Adding nettle to dishes gives them a unique taste, color and aroma, and the benefits of such an addition are simply priceless.

Natural canned nettle

Ingredients:

• Nettle – 1 kg;

• Water – 330 ml;

How to preserve natural nettles?

For preservation you only need to collect the tops of the plant, the first three leaves with a stem. Rinse the prepared raw materials thoroughly with cold water, cut and place in a container.

Pour the prepared nettle leaves with cold water and bring to a boil.

While the nettle is boiling, sterilize the jars with lids.

Place the boiled leaves in prepared jars, cover with lids without rolling them up, and sterilize (half-liter - 20 minutes, liter - 30 minutes).

After sterilization, roll up the jars. The natural one is ready, now we will prepare the hot plant in pickled form.

Canned pickled nettle

In addition to its beneficial properties, pickled nettle is also valued because after processing it does not lose its beautiful spring green color.

Ingredients:

• Nettle;

• Water – 1 glass;

• Sugar – 1 tbsp. l;

• Salt – 1 tbsp;

• Vinegar – 50 g.

How to preserve pickled nettles?

The very first thing, of course, is to harvest young shoots of the upper part of the plant no more than 7-8 cm long.

Rinse the collected nettles thoroughly in hot water.

Fill the prepared sterilized jars tightly with clean nettles, fill with boiling water and leave to stand for 7-8 minutes.

After this time, drain the water from the nettles into a bowl, add salt, sugar and vinegar, and bring to a boil.

Pour the prepared marinade over the nettles, cover the jars with lids and place on the fire, placing them in a bowl of water.

From the moment the water boils in the container with the jars, sterilize the nettle for five minutes (0.5 liter jar).

Seal sterilized jars of nettles with tin lids.

marinated is ready.

I hope that you will like these green preparations and that nettle will be present in your diet. If you have your own ways of preserving a green, hot, useful plant, then share your experience with the readers, I will be very grateful for your comments.

Nettle is used in cooking - green cabbage soup is prepared from it, and it is used to flavor snacks, pies fillings, sauces, omelettes, and salads. It is part of many folk recipes for the beauty of hair, skin, and general health. Several methods of storing it for the winter are relevant.

Collection

Young shoots are collected in the first half of May. Look for locations away from highways and manufacturing plants. Rinse the nettles with cool water and place them on a cloth that absorbs moisture well.

Drying

Place the shoots on a cotton cloth. You can tie the shoots into small bunches and hang them in places with good ventilation and where there is no direct sunlight. After drying, pack in paper or fabric bags. Store in a place where the grass will not get wet.

Freezing

Lightly dry the washed nettles, then finely chop them and place them in a thin layer on a metal sheet. Keep in the freezer for some time. Then pour into containers or bags and place in the freezer again. When you later use such nettles when preparing food, it is not necessary to defrost it.

Canning

Soak the washed leaves for a couple of hours. They should dry out. Chop coarsely. Pour boiling water into the container. It is filled 3/4 with leaves and 1/4 with water. Cook for 6 minutes. Transfer to washed jars, cover with lids and place for sterilization. A 1 liter jar is processed for half an hour. You can add chopped green onion feathers and sorrel to this twist.

Pickling

Chop and grind the early shoots. For 500g of shoots take 50g of salt. Pack tightly into a suitable container and cover.

Pickling

Take young sprouts about 6-8 cm long. Rinse in hot water. Fill into pre-sterilized jars. Pour in boiling water. Wait 10 minutes. Pour this infusion into a saucepan, add a couple of spoons of vinegar, salt, sugar. Let the marinade boil for 6-8 minutes. Then fill the jars with nettles with it and sterilize them.

Canned juice

Grind a kilogram of nettle in a meat grinder, add 0.5 liters of filtered water. Squeeze the juice through cheesecloth. Scroll the squeezed mass again. Add water again and squeeze. Jars with spilled juice must be sterilized.