A shift in energy with the equinox is something I have begun to notice more and more in recent years. The birds and animals feel it and know it is time to change their songs and behaviours.
The blackthorn and hawthorn are coming alive, seemingly, of their own volition but the frenzied activity of the sparrows that have made their home within have taken the vibration to another level. Their trilling tune early in the morning and again at evening is a treat to behold. Its not only the sound which excites but the sheer volume of noise that makes the whole hedge shake with activity and purposeful busyness that transfers into my own psyche and fills me with the inspiration to burst out from my warm and cosy resting place.
As the earth wakes up, I wake too. I notice the aliveness that’s all around me at this time and allow my heart to open to the process of regeneration. The opportunity of renewal and new life is certainly all encompassing.
The change in light has been particularly pronounced this year and has awakened an abundance of wild flowers, buds and blossom in the trees and hedgerows surrounding my home. I am acutely aware and alert to what is happening around me at this time and can realise a similar transition within myself. I filled the bird feeders this morning and my eye was drawn to a tight, bright green bunch of vibrant nettles that had burst through the ground at the base of the apple tree. I could sense the healing potential in those fresh new leaves and the potency of the nutrition contained within that cluster of new life, a tonic of vitamins and minerals.
In the coming weeks this plant, that heralds the coming of spring, will be at its most potent and abundant. Nettles have been used for healing and textiles for thousands of years and feature prominently in folklore from around the world. My particular favourite is from Celtic lore and tells us that when we see thick clumps of nettles there are fairy dwellings close by, and the sting of the nettle protects against fairy mischief, black magic and other forms of sorcery. The hedges around my cottage have a blanket of vital nettles supporting them so I definitely feel protected by their presence.
The medicinal value of nettles has been understood for generations. Mixing medicine and magic, a healer could cure fever by pulling a nettle by its roots while speaking aloud the name of the patient and that of his or her parents. Today science has confirmed that the humble young nettle contains high levels of vitamin C and chlorophyl making it a valuable seasonal tonic. Nettle porridge was a popular spring tonic and purifier offered to replenish the spirit after the meagre months of cured meat and sparse vegetables. We could draw from that wisdom and, as a modern alternative, serve up a pesto made from those fresh new leaves or a hearty soup which will yield a nutritious boost that our body would be grateful to receive.
It is widely understood that we can utilise the goodness from our food much more effectively when we eat in harmony with the seasons. Mother nature offers us everything we need at the time we need it the most. To harness this vitality for ourselves let us learn a trick from those little birds and take full advantage of what is currently being presented as a gift. They may not make a meal from the nettles as we can but they certainly make good use of everything their habitat provides.
Nettle Soup
Ingredients:
- Knob of butter
- 1 large or 2 small chopped onions
- 1 litre of chicken or vegetable stock
- Any seasonal herbs
- 2 large potatoes (more if you prefer your soup to be thicker)
- 1 large carrot
- Colander full of fresh nettle tops
- Pinch of nutmeg
- Dash of cream (optional)
- Salt and pepper to taste.
Method:
- Melt the butter in a saucepan
- Add the chopped onions and cook slowly until soft and translucent
- Add the stock, salt pepper and herbs and bring to the boil gently
- Add the potatoes and carrots and simmer until just soft
- Toss in the nettle tops and simmer for a further 10 minutes
- Puree with a hand blender, liquidiser or food processor
- Stir in the cream if liked
- Sprinkle with nutmeg
- Add more salt and pepper to taste.
Great served with a chunky slice of wholemeal sourdough (regular wholemeal is also delicious).
