Stinging Nettle
Urtica Dioica
Herbaceous Perennial Flowering Plant – Family Urticaceae

Tiny stinging hairs (trichomes) on leaves and tall stems act like hypodermic needles, injecting chemicals and histamine to produce a stinging sensation.

Roots, leaves and stems are used for food (soups, stews, tea) and medicine. Soak leaves in warm water or cook to remove stinging chemicals.

Contains vitamins A, B1, B2, B3, B5, C, D, E, K, iron, calcium, potassium, manganese, chromium, protein, chlorophyll, cartenoids, flavones and tannins.

Fibres from stinging nettle were used by European and Indigenous People for textile items. Chlorophyll from the plant is extracted as a textile and food dye.



*Consult a licensed and qualified health practitioner before using plants medicinally.