Nettle
(Urtica dioica)
stinging nettle, common nettle

Description: A 2-7 foot perennial, with stiff, stinging hairs and square, bristly stems. The opposite, cordate, deeply serrated leaves are
pointed and downy underneath. Small, greenish flowers grow in axillary
clusters. Found throughout the U.S. growing in waste places, gardens, roadsides, along fences and walls.

Edible, Medicinal, Toxic: The young leaves and shoots are rich in vitamins A, C, protein,
and minerals. They are cooked as greens, and brewed for beer. Pick leaves from the underside, folding the top of the leaf inside, using the tough part of the thumb and forefinger. When boiled for a pot herb, skim the nettles from top of the liquid. Heating or drying removes the sting. It is a anti-inflammatory, astringent, digestive, diuretic, hemostatic, and tonic. It stimulates circulation and clears uric acid, relieving arthritis, gout and eczema. The seeds are used for tuberculosis and to treat lungs after bronchitis. A decoction of the root is used
externally on the scalp for hair loss.

CAUTION: Do not eat old plants uncooked. They can produce kidney damage and symptoms of poisoning.