Nutrition Packed Herbs

Nutrition is a major factor in whole body health. Feeding your body and your gut microbiome is critical when it comes to staying healthy and feeling good. Here are some herbs that are packed full of nutrition:

Nettle: Yes, Stinging Nettle! Have you ever noticed how dark nettle leaves are? Well, that's because they are packed full of essential vitamins and minerals. Vitamins A, C, E, and K, riboflavin, thiamine, and the minerals calcium, chromium, magnesium, manganese, phosphorus, potassium, silica, iron, and zinc. Try sprinkling nettle into your hearty soup, making a tea, or taking nettle capsules.

Red Raspberry leaf: After your berry harvest is over, try collecting and drying the leaves! They have a slight berry aroma to them and are packed full of yummy goodness. Tannins, flavonoids, phenolic acids, terpenoids, vitamins (C, B, E), and minerals (calcium, iron, phosphorus, potassium, magnesium, manganese, zinc). Red raspberry is best as a tea. Enjoy it alone or in combination with other lovely herbs, such as lemon balm, marshmallow leaf, or licorice root.

Oat straw: Oats have so many uses! From their grain, to the milky tops, to the straw itself. Oat straw is very nutritional and is considered a tonic herb. Tonics are substances that stimulates well-being invigorating and restoring the body. Oat contains many wonderful properties, including silica, magnesium, phosphorus, chromium, iron, calcium, alkaloids, protein, the vitamin B complex, and vitamins A, C, E, and K, glycosides, flavones, polysaccharides. Oat straw might not taste the best as a standalone tea, but it is a wonderful addition to herbal tonic mixtures. Try this lovely syrup for times when you feel extra stressed or in need of support.

Oatstraw, Stinging Nettle and Reishi Syrup Ingredients 1 cup oatstraw 1⁄2 cup stinging nettles 8­-10 slices reishi mushroom 1⁄2 cup rosehips 1⁄4 cup honey 2 tablespoons brandy (optional) 4 cups water

Directions In a large pot, bring water and herbs to a boil and let bubble for 2­3 minutes. Turn heat on low and simmer for 25-­30 minutes. Strain into a clean bowl and add honey, stirring until melted. Pour into a clean jar and add brandy to preserve (if you don’t wish to add brandy, the honey will also help preserve the syrup). Keep in fridge or cool spot for 3­6 months. Dosage: 2­-3 tablespoons a day. Add to a natural ginger ale or seltzer for a refreshing herbal beverage.