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Stinging Nettle Infusion with Mint and Clover


This stinging nettle infusion from Jenny McGruther, one of the keynote speakers at the Bastyr University Herb and Food Fair on Saturday, May 30, 2015, is potent medicine, particularly for women whose bodies crave the plant’s rich minerals like magnesium and calcium. Nettles are highly anti-inflammatory and rich in phytonutrients. Mint, like other green herbs, is rich in antioxidants, trace minerals and vitamins, as is red clover.

McGruther is a food educator who celebrates a return to simpler, purer traditional foods and cooking. The voice behind the popular award-winning website, and author of the cookbook The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle, McGruther is passionate about helping people to embrace a “traditional foods” philosophy of eating.

For more information about ingredient-sourcing and precautions, see the original recipe on


1 cup
stinging nettles, coarsely chopped (or 1/2 cup dried nettles)
1⁄2 cup
fresh mint, coarsely chopped (or 1/4 cup dried mint)
1⁄2 cup
fresh red clover, coarsely chopped (or 1/2 cup dried red clover)
raw honey, to taste (optional)


1. Bring 2 quarts of filtered water to a boil.

2. Wear gloves while handling stinging nettle. Coarsely chop herbs.

3. Toss nettles, mint and clover into a half-gallon wide-mouth mason jar and fill with boiling water. Allow the herbs to steep in water for at least 4 and up to 12 hours, then strain them from the infusion using a fine-mesh sieve or tea strainer.

4. Sweeten the infusion with honey as you like it and transfer to the refrigerator. Serve over ice.