Nettle chai
A caffeine-free “chai”, traditionally reputed to be nourishing: nettle for the minerals, spices for the warmth, a comfort against lethargy. Prepare it by combining a long infusion of the nettle with a decoction of the other ingredients.
Composition
- 2 measuresnettle leaves
- 1/2 measurecinnamon chips
- 1/2 measureginger pieces
- 1/2 measurecardamom pods
- 1/2 measurestar anise
- 1/4 measurecloves
- 1/4 measurepeppercorns
A “measure” is a unit of proportion (e.g. a tablespoon) to adjust to the volume you want. Underlined ingredients link to their plant entry.
Preparation
Long infusion
In a heatproof jar, cover with boiling water and leave to infuse for at least 3 to 4 h, or even overnight for a stronger preparation. Drunk during the day, iced or gently warmed.
Decoction
Put the tough parts (roots, barks, rhizomes) in a pan of water, bring to the boil and simmer for 20 to 30 minutes, then strain.
Precautions
- Cinnamon: caution at high doses and over a prolonged period (coumarin).
- Ginger: caution at high doses and in case of anticoagulant treatment.
- Cloves and spices: to be dosed moderately; caution during pregnancy.
These preparations belong to herbal tradition: they aim for comfort and support, do not “cure” anything and do not replace medical advice. Ask a doctor, pharmacist or herbalist before prolonged use, if under treatment, pregnant or breastfeeding, or for a child.
Sources
Formulas from the Western herbalist tradition, knowledge passed down, not a clinically validated protocol. The texts of this collection are Permagora's own; each plant's precautions draw on its known safety data (EMA, ESCOP).
- · EMA/HMPC, monographie européenne : Urtica dioica L., folium/herba
- · Pharmacopée européenne : Cinnamomum verum J.Presl, cortex
- · EMA/HMPC, monographie européenne : Zingiber officinale Roscoe, rhizoma