Nettle Leaf (Urtica dioica)
Nettle, also known as stinging nettle, is a perennial herb native to Europe, Africa and North America. As the common name implies, the plant is armed with hair-like stingers that inject histamine and other inflammatory chemicals when brushed against. Nettle belongs to the same order of flowering plants as the rose family.
Nettle leaf has a long history of use as a food crop (the stingers fall off in hot water) and today we know that the herb is highly nutritious. Dried nettle herb is commonly used in herbal tea blends, although it is also frequently encapsulated or tinctured.
Nettle has a long history of use as a potherb, especially in Europe, where the fresh plant is still commonly prepared as a vegetable and the dried herb is made into teas. Nettle also supplies a fiber from which a linen-type of cloth is produced. In fact, during World War II, when supplies of cotton were scarce, German soldiers wore uniforms made from nettle.
Origin: Europe
Active Compounds: Glucoquinone, Calcium, Silicic acid, Potassium, iron, Flavonoids, Amines, Phenols, Sterols
Plant Part Used: Aerial parts
Storage Tips: Store our organic nettle leaf tea in an airtight container in a cool, dark cabinet.
Appearance and Aroma: Verdant green leaf pieces.
Cosmetic Uses: Use in skin care preparations and in hair tonics, shampoos and conditioners.
Culinary Uses: Use in tea blends and add to cooked foods. Nettle leaf may also be tinctured.
Flavor Profile: Nettle has a flavor that is similar to spinach.
Safety: High doses or long-term use may increase urine output and the effects of certain medications, including diuretics and blood thinners.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.