stinging nettle

Orders come as 5, 10, or 20 rooted divisions.

Stinging nettle (named so because it is covered in stinging hairs called trichomes) is a well-known perennial plant used for food, fiber, and medicine. It is incredibly versatile as both a food and a medicine. The tender shoots of spring and fall make a great cooked green, and the raw leaves can be wilted by pouring a hot soup or broth over them. One may also eat stinging nettle raw by running it through a food processor, which we do to make a raw nettle pesto. One can also dry the leaves to make a rich tea and for reconstituting later in soups or other cooking. Cooking, heat, and agitation (as with a food processor) will render the stinging hairs inert. Stinging nettle is one of the most nutrient-dense wild greens available to the forager, being high in calcium, iron, magnesium, and many other nutrients.

As a plant medicine, a tincture of the fresh plant is a go-to remedy for those that suffer seasonal allergies, and can also serve for acute allergic reactions to mold, pet hair, and so on. The dried plant loses this effect but can serve as a very nutritive tea and is often included as an ingredient n teas for expecting mothers or those with iron-deficient anemia due to the high iron content.

Other uses include fertilizing tea, chop and drop fertilizer, soil stabilizer, and dye plant.

Plant details:
Genus & species: Urtica dioica
Hardiness: Zone 3 to zone 10
Sun: Full sun to part shade
Soil type: Easy to grow in many soil types. Prefers rich, loamy soil.
Soil moisture: Average to moist. Prefers moist soil.
Planting Instructions: Plant cuttings 8 - 12 inches apart and about 1 - 2 inches deep