Dandelion and Nettle Herbal Broth
Dandelion greens and nettles are two of the most common and easily identifiable wild greens in the world, but they're often overlooked as ingredients in favor of more culinarily celebrated greens like spinach, kale, and arugula. That's a shame, because both dandelion greens and nettles are incredibly nutritious and flavorful, with a slightly bitter edge that can add a nice depth of flavor to soups, stews, and other dishes. This simple broth is a great way to showcase the unique flavors of these two greens, and it's also a great way to get a healthy dose of vitamins and minerals. The dandelion greens are a good source of vitamins A, C, and K, as well as minerals like potassium, calcium, and iron. The nettle leaves are also a good source of vitamins A, C, and K, as well as minerals like iron, calcium, and magnesium.
The use of dandelion greens and nettles in cooking dates back centuries. The ancient Greeks and Romans used dandelion greens to treat a variety of ailments, including liver problems, digestive problems, and skin problems. The ancient Chinese used nettle leaves to treat a variety of ailments, including pain, inflammation, and bleeding. In the Middle Ages, dandelion greens and nettles were commonly used in soups, stews, and other dishes. However, as more cultivated greens became available, dandelion greens and nettles began to fall out of favor. Today, dandelion greens and nettles are still used in some traditional dishes, but they are not as common as they once were.
Dandelion and Nettle Herbal Broth Dandelion and Nettle Herbal Broth Dandelion and Nettle Herbal Broth Dandelion and Nettle Herbal Broth
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup dandelion greens
  • 1/2 cup nettle leaves
  • 8 cups vegetable broth
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
Instructions
  1. Rinse the dandelion greens and nettle leaves well.
  2. Add the dandelion greens, nettle leaves, vegetable broth, salt, and pepper to a large pot.
  3. Bring to a boil over medium heat, then reduce heat to low and simmer for 30 minutes.
  4. Strain the broth into a clean pot.
  5. Enjoy warm or cold.
Why It Works
  • The dandelion greens and nettle leaves add a slightly bitter flavor to the broth, which is balanced out by the salt and pepper.
  • The vegetable broth provides a savory base for the soup, and the dandelion greens and nettle leaves add a nutritional boost.