General Information
This is a perennial herb with a tough, creeping rhizome and erect, square leafy stems. All parts of the plant bristle with stinging hairs, the tips of which break off when touched and then release formic acid which can cause blistering and other skin reactions.
The generic name of this plant Urtica comes from the Latin word uro which means ‘I Burn’. The common name, Nettle, comes from the Anglo-saxon word netele which translates to needle. Traditionally used medicinally, Nettle can be cooked like spinach or added to pastas and risottos; the barbs of the leaf are diminished by cooking.
Nettle has found a resurgence of popularity amongst foragers and traditional cooks alike and is available in the wild from July through September. In warmer climes, it is available year around.
History
Stinging Nettles are native to the colder climates of northern Europe and Asia and have been grown for thousands of years. Burial shrouds constructed of fabric from the Stinging Nettle were found in Denmark and date back to the Bronze Age (roughly 3000 to 2000 BCE). Today, Stinging Nettles can be found growing all over the world due to explorers and immigrants bringing the herb with them on their travels. They are cultivated as well as foraged and are most often found at farmer’s markets or specialty health stores in North America, Europe, Asia, Africa, and South America.
