Scarlet monard, golden balm, wild bergamot or horsemint – there are many names for the Indian nettle. In addition to the classic species Monarda didyma and Monarda fistulosa, there are many hybrids of both species, as well as variants that are interesting in terms of taste and appearance, such as Monarda citriodora (lemon monard), Monarda punctata (horsemint) or Monarda fistulosa x tetraploid (rose monard). What they all have in common, however, is that they can be used in a variety of ways both in the garden and in the kitchen.
What can you use Indian nettle for?
The Indian nettle can be used in the garden as a decorative plant, as a medicinal herb and in the kitchen. It is suitable for colorful perennial beds and natural gardens, helps with colds as a tea and can be used as a spice in soups, stews or casseroles.
Indian nettle in the garden
Indian nettles, depending on the species and variety, grow up to 120 centimeters high and usually bloom purple, pink, red or white. However, there are also yellowish-flowering monards. The perennials are particularly effective in colorful perennial beds, in natural gardens and in prairie-like gardens - after all, that's where the plants come from. Suitable planting partners are, for example,
- Grasses
- Purple coneflower (Echinacea purpurea)
- Bluebell (Campanula persicifolia)
- Silver Candle (Cimicifuga racemosa)
- Loosestrife (Lythrum salicaria)
- Iris (Iris)
- Astilbene.
Indian nettles are rather undemanding in care and planting and tolerate slightly shady locations.
Indian nettle as a medicinal herb
Both Monarda didyma and Monarda fistulosa can be used as medicinal plants due to similar ingredients and properties to the better-known thyme, with the flowers and leaves in particular being used. This can be used to make a tasty tea that can be drunk for colds and other respiratory illnesses, among other things. The extent to which the hybrids have similar properties has not yet been researched. However, these can also be used as food or tea.
Indian nettle in the kitchen
The intense bergamot aroma of Monarda didyma and the oregano aroma of Monarda fistulosa also invite you to use the plants in the kitchen, with the leaves in particular being used as a spice. You can basically use Indian nettles anywhere you would season with thyme - for example in soups, stews, casseroles, for roasts or unusual desserts. The Indian nettle can be used dried or fresh, although harvesting is possible primarily during the flowering period between June and October.
Tip
Since both the leaves and flowers of the golden balm retain their beautiful color and intense scent when dried, you can use them perfectly for potpourris. For this purpose, pick the plant components from older plants if possible, as these are often more intense in terms of the fragrances and colors they contain.
