Wild Stinging Nettle / lb

Stinging nettle — the wild green that bites before it blesses! Scientific name: Urtica dioica. A wild perennial plant found in forests, meadows, and along streams worldwide. Known for its tiny stinging hairs that cause a burning or itching sensation when touched. Despite the sting, it’s edible, super nutritious, and medicinal — once cooked or dried, it loses its sting completely. The fine hairs on the stems and leaves inject a mix of formic acid, histamine, and serotonin, which causes a mild reaction in skin. The flavour is mild, slightly earthy and nutty. Some say it's similar to spinach, and green tea. It has a very clean, green taste — excellent in brothy, creamy, or lemony dishes! Leaves can be used like spinach in egg dishes, soups or stews. Puree for a variation on pesto or try making a beautiful green Stinging Nettle pasta or Risotto!

Stinging Nettle should be handled with care, using thick gloves or tongs. If touched, these needle-like hairs inject the stinging acid into the skin, triggering a burning, tingling sensation and an itchy rash. The symptoms usually do not persist longer than 24 hours. Wash Stinging Nettles well in a colander under cool running water to remove dirt build-up and to help remove some of the small needles. Washing and blanching the leaves and stem can rid the plant of its stinging qualities.