From sting to soothe: Crafting Organic Stinging Nettle Salve at home
Out of curiousity, I was recently reading all about Bitterdock, as it is so frequently found (atleast here in the U.K.). I was curious if they are edible, as I wanted to make some more savoury recipes. The are edible, however as they are so bitter, they need to boil quite a few times to eat. After that much processing, would there be any nutrients left? I did find, (what looks like a very useful) a recipe from; “Home is where the heart is” (HIWTHI).
As I’m so new to foraging, I thought it would be good to share this with others, due to its simplicity. It does look very versatile for not only stings but also for insect bites.
In my first post on here, I stated that I would share my successes and also my fails. My salve/balm did not end up very green or look very Bitterdock-leafy. I think it is important if using smaller leaves to use many more than what a recipe states. Or to play it safe by waiting until the leaves are much bigger when it is warmer.
Bitterdock, also known as: Broad leaved dock or blunt leaf dock has large broad leaves with a distinct reddish-brown stem and sometimes freckles on its leaves. It originates from Europe and Western asia. However, it can now be found all over the world including North America and Australia. Traditionally, Bitterdock was used in medicine for its diuretic and laxative properties (Perhaps from its bitter taste!). However, it would be prudent to consult with a doctor first before trying it for this purpose!
Although a wonderful provider for insects and birds, due to its slight toxicity, Bitterdock can cause Kidney damage in livestock. Bitterdock can produce a lovely yellow dye for artwork, and can be used as a great remedy when out and about, if stung by nettles. Here, Bitterdocks are often found growing not far from stinging nettles. You may already know how rubbing the Bitterdock or rubbing some juice from it can cause some relief from the nasty stinging nettle wounds.
Home is where the heart is Stinging Nettle Salve
Requirements:
Chopping Board.
Knife.
Sauce Pan.
Bowl (for bain marie).
Sterile container for salve.
Masher (Optional).
Sieve.
Measuring Jug.
Spoon.
Cup.
Ingredients:
1 cup of coconut oil (organic).
10 large dock leaves, (HIWTHI said 20 small, however mine did not turn very green so maybe try 25-30 should suffice).
Recipe:
Wash your dock leaves and pat dry.
Add boiling water to a saucepan, then place a bowl inside with your cup of coconut oil. If need be turn the hob on, but you probably won’t need to. Leave the coconut oil to melt while you prepare the dock leaves.
The main ingredient from the leaves are the stem. Cut the leaves leaving maybe a centimetre to an inch of leaf from the stem. Chop finely and discard the excess leaves.
Add to coconut oil once fully melted and leave on the lowest hob heat for half an hour to infuse, I gave mine a good stir and prod every now and again. I used a fork to try and squeeze out the juices in to the oil.
After half an hour of infusing, strain with your sieve over a measuring jug. Make sure to really squeeze, to get that important juice out. Making sure no leaves or stems get in to the balm liquid.
Pour in to your sterile pot and then leave to cool down in fridge.
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