Herbs - Stinging Nettle
Herbs - Stinging Nettle (Urtica dioica)
Stinging nettle may well be our best local spring "superfood", being so rich in nutrients and very versatile in use. Plant in an area where it can spread. Take care when harvesting the leaves, as the stems are covered with tiny stinging hairs. Harvest using gloves and sharp pruners. Harvest and use leaves before the plant goes to seed.
Ideally grows in damp rich soil, low areas. Best in full sun to part shade.
Though it has fine hairs on the stem which cause a stinging sensation if picked carelessly, it's sting disappears when the plant is cooked. Nettle leaves are commonly used like spinach, eaten steamed, baked (e.g. nettle-kopita), added to soups, used fresh or dried to make tea infusions.
Nettle has a long history of aiding skin conditions, arthritis and painful muscles and joints. It can be made into teas, vinegars. Use the leaves (not the seeds or roots).
Comes in a compostable pot, hardened off and ready to plant. Grown with organic seed and organic soil.
Curbside pick-up at Little City Farm. We will email you with pick-up dates.