Stinging Nettle offers extraordinary nutrition, both for plants and humans. The nettles plant provides edible, medicinal, and utilitarian benefits, surpassing those of other wild plant species.
This herb is extraordinarily rich in nitrogen, potassium, magnesium, oligoelements, enzymes, and trace minerals, especially iron.
3. Mix one gallon of water with every pound of fresh nettles (or with every 2 ounces of dried nettles). Keep covered with lid. Fermented nettle tea has a very strong odor. Allow the nettles to brew/ferment from one to three weeks, depending on the ambient temperature. The hotter it is, the quicker the process. Note: place can in shade during the summer to prevent the mixture from overheating and killing the necessary fermenting bacteria. When the fermentation has ceased, the tea is ready. Stir the mixture to test this. Cover your nose, or turn head away to avoid the fumes, then quickly peak at the mixture. If there are no more bubbles, then the fermentation is complete.
4. Strain the tea as soon as the fermentation has stopped. Store the infusion in clean plastic or glass containers in a cool spot and label well. It is ready for use as an herbicide, or dilute to use for foliar feeding or as a nutritional soil drench.
Use Diluted Nettle tea as a Supplementary Plant Food