Nettles have bright-deep green serrated leaves that are covered in microhairs that give it the 'sting'. Once the leaves have been blanched or dried it neutralizes the sting, nettles are a nutrient-dense green with a similar flavor profile to spinach.
Nettles, scientifically known as Urtica dioica, are perennial plants
known for their unique and serrated leaves, which are covered in tiny
hairs that release a mild irritant upon contact with the skin. Despite their defensive mechanism, nettles have been valued for centuries for their medicinal and culinary uses. Rich in vitamins, minerals, and antioxidants, nettles are often harvested for teas, soups, and herbal remedies. When properly cooked or dried, the stinging hairs are neutralized, allowing for safe consumption.They can be forged April through August in rich moist soil with lots of sun. They have a similar flavor to spinach and often described as earthy and bright when cooked.
