Stinging Nettle (Urtica dioica)

Family: Urticaceae | Edibility: Choice Edible (5/5)

Renowned high-protein wild green. Once blanched or dried, stinging hairs lose all sting, yielding rich emerald greens superior to spinach.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots, Nuts/Seeds

Harvest Seasons: Spring, Early Summer

Flavor & Culinary Uses

Rich, earthy, deeply savory, and mineral-dense, reminiscent of concentrated sweet spinach and broth. — Blanched 60 seconds in boiling water to instantly disarm stinging hairs; Pureed into velvety spring nettle and potato soup; Wild nettle pesto with toasted walnuts, garlic, and parmesan; Dried and steeped into a restorative mineral-rich nourishing herbal tea

Habitat & North American Range

Nitrogen-rich alluvial floodplains, shaded ditches, forest borders, and old pastures. (Zone 2, Zone 3, Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)