Stinging nettle

For centuries, the stinging nettle – more so than almost any other plant – has been used and valued both as a medicinal plant and as an edible wild plant. The Roman poet Ovid is said to have described nettle seeds as an aphrodisiac as long as 2,000 years ago. In her book *All About Medicinal Plants*, Ursel Bühring writes: ‘Pliny (1st century AD) recommends the leaves as a vegetable that protects against illness all year round, and the juice for burns caused by the stinging nettle itself – a kind of precursor to homeopathy’ (Bühring, 2020, p. 82).

The stinging nettle is said to have diuretic, anti-inflammatory and metabolism-boosting effects. For this reason, in naturopathy, it is taken internally to flush out the urinary tract in cases of inflammatory conditions such as cystitis. It can also help to relieve rheumatic complaints, muscle and joint pain, or osteoarthritis. Rubbing nettle extracts into the scalp can also help with hair problems.

An ancient method for treating joint complaints involves deliberately allowing oneself to be stung by stinging nettles, a practice often referred to as ‘whipping’. The stings from the stinging nettles stimulate blood circulation in the affected area. This circulation-boosting and warming reaction can help to relieve such complaints.

Nettles are extremely rich in vitamins and nutrients. The plant’s vitamin C content, for example, is six times higher than that of lemons, and it provides valuable minerals such as calcium, magnesium and iron. Compared to spinach, stinging nettles contain about three times as much iron and calcium per 100 g of fresh plant. It is therefore advisable to include stinging nettles in your diet.

In order for stinging nettles to be eaten, their stinging hairs must be rendered harmless. To do this, the fine, glass-like tips of the stinging hairs must be destroyed. This is achieved by heating the leaves or mechanically destroying the stinging hairs – for example, by steaming, boiling or blending. The leaves can then be used in a variety of ways. Once steamed, they can be used like spinach and add their tangy, aromatic flavour to soups, stews, rice dishes or casseroles. If you wish to eat stinging nettles raw, you can mechanically break down the stinging hairs using a blender and use them to make a nutritious pesto.

The seeds of the stinging nettle are another valuable part of the plant. They contain a large amount of protein and nutritious fatty acids. They are found on female nettles, where they grow in drooping ‘catkins’. From August onwards, the ripe seeds can be harvested and, when dried, provide a nutritious, home-grown superfood for the barren winter.

The stinging nettle is dioecious – that is to say, there are male and female plants. The male plants produce the flowers, whilst the female plants produce the seeds.

The best time to collect stinging nettle leaves is from March to May, i.e. before the flowers and seeds form. It is best to wear gloves when collecting the leaves to protect yourself from the stinging hairs. You should also check that there are no caterpillars hiding in the leaves and that the plant is free from aphids.

The genus name ‘Urtica’ comes from the Latin ‘urere’, which means ‘to burn’.

The stinging nettle can also be used as a fertiliser. To do this, a liquid manure is prepared, which also deters pests and aphids.

For more than thirty native butterfly species, such as the peacock butterfly or the small tortoiseshell, the stinging nettle is an important food plant for the caterpillars.