Nettle: The Stinging Spring Edible

Reader Contribution by Lyndsay Dawson Mynatt

Stinging nettle (Urtica dioica) is aptly named. The hairs on the tips of leaves contain a sac of formic acid that penetrate the skin, creating an unpleasant burning sensation that can last up to 12 hours. Now, here’s an interesting fact: Quileute seal hunters used to rub themselves with stinging nettles before going out to sea to help keep them awake throughout the night. Why bother harvesting and eating this risky plant? The health benefits are astounding: protein, iron, potassium, manganese, calcium, vitamin C, and vitamin A. The taste is unparalleled, distinctly green and fiery.

I am fortunate to live in a pocket of the Pacific Northwest where stinging nettles are abundant.  Well, fortunate is relative as my fortune changes when I discover new fields of the species during mid-summer runs.  Stinging nettles grow throughout most of North America in deep, rich soil or near moisture and frequently shady locations from sea level to low mountains.  The plant is easy to identify.  The stem is straight, and the coarsely toothed dark green leaves are simple and opposite, egg to heart-shaped.

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368