How to make nettle tea

Here at GTC we are never averse to a nice cup of tea. Generally Tetley, I have to say, but sometimes we like to think outside the box a little, and indulge in a cup of nettle tea. Yup, seriously, it tastes like liquid Spring, just one sip and you can feel the sap rising, the birds singing and all those wonderful health-giving properties coursing round your veins...
Nettle tea is renowned for cleansing the body of impurities and acts as a diuretic. It is also supposed to be excellent for osteoarthritis with mild painkilling and anti-inflammatory properties, and is rich in vitamins, minerals and anti-oxidants. However if you are not used to it we suggest you limit yourself to one or two cups a day, the same for children.

Wearing a pair of thick gloves, pick one cup of stinging nettle leaves (urtica dioica) for every two cups of water. Pick only the youngest tips as the older leaves can be bitter, and make sure you choose leaves that are well away from roads or well-walked paths.

Rinse the leaves thoroughly. Place them in a saucepan, cover with the water and bring to the boil, before simmering for two minutes. Strain and enjoy! I like half a teaspoon of honey in mine, and you can also eat the strained leaves with knob of butter and a sprinkling of sea salt (a bit like spinach). Don't worry about being stung in the mouth, you won't be!

If you are making this with kids, add a slice of lemon and watch the tea turn from green to pink, as the liquid turns from alkali to acid.