Common Name: Nettle

Scientific Name: Urtica dioica

The scientific name “Urtica” comes from the Latin word “urere” meaning “burn”, a trait that gives the plant its common name, Stinging Nettle.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Nettle is a common Eurasian weed known for its notorious stinging hairs, which contain histamine and other irritating chemicals. They have been used as both food and medicine for centuries.

Uses: Nettles can be used like spinach in a variety of dishes and is a common addition to soups and pasta stuffing. It also makes a lovely earthy tea.

Selection & Storage: Nettles are largely foraged and are best eaten when the leaves are young (before flowering), typically during early spring. However, because of the stinging hairs, care should be taken when harvesting wild nettle, such as wearing long sleeves, pants, and gloves. Blanching fresh leaves for a minute or two will dissolve the stinging hairs and neutralize the irrating chemicals, making them safe to eat and handle.

Nettle will keep fresh in the fridge for a few days.

Taste Rating: ★★★☆☆

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