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Introduction
Often dismissed as a common weed, Purple Deadnettle (Lamium purpureum) is, in fact, a nutritional powerhouse and a versatile herb with impressive medicinal benefits. Found in gardens, roadsides, and open fields, this vibrant plant is part of the mint family and boasts a mild, slightly grassy flavor. Its distinctive purple-tinged leaves are not only edible but also rich in antioxidants, vitamins, and anti-inflammatory properties. Whether you’re foraging or just curious about sustainable living, Purple Deadnettle deserves a spot in your herbal toolkit.
Ingredients:
For a basic Purple Deadnettle Infusion (tea):
1 cup fresh Purple Deadnettle leaves and flowers (or 1/4 cup dried)
2 cups boiling water
Optional: 1 tsp honey or a slice of lemon for flavor
For Purple Deadnettle Pesto (culinary use):
1 cup fresh Purple Deadnettle leaves (washed and loosely packed)
1/2 cup fresh basil or spinach (optional for flavor balance)
1/4 cup nuts (pine nuts, walnuts, or sunflower seeds)
1/3 cup olive oil
1 clove garlic
Salt and pepper to taste
2 tbsp grated Parmesan cheese (optional)
Directions:
For the Tea Infusion:
Rinse the fresh leaves gently to remove dirt or insects.
Place them in a teapot or heat-safe jar.
Pour boiling water over the leaves and cover.
Let steep for 10–15 minutes.
Strain and serve hot, with honey or lemon if desired.
For the Pesto:
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