Stinging Nettle - Herbs- Culinary and Medicinal

Its flavour is similar to spinach when cooked. Young plants are harvested, cooked and eaten in spring. Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten.

Nettle contains up to 25% protein, dry weight, which is high for a leafy green vegetable. The leaves are also dried and may then be used to make herbal tea, as can also be done with the nettle's flowers.

Plant seeds in late winter to early spring, harvesting is when the plant is young and tender.