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Stinging nettle

Urtica dioica — Edible once cooked or dried; cooking removes the sting.

Never eat a wild mushroom or plant identified only from a website, book or app. Several deadly species look almost identical to edible ones, and mistakes can be fatal. Learn from an experienced forager in person, be certain of every specimen, and when in doubt, throw it out.

What it is

One of the most nutritious wild greens, gathered in spring before it flowers. Blanching or drying destroys the stinging hairs entirely, leaving a spinach-like green for soups, purées and tea. Older, flowering plants are best avoided for eating.

Where and when to find it

Rich, disturbed soil near habitation everywhere. In season roughly Spring, when the tops are young and tender.

Look-alikes and safety

Young nettles resemble the harmless white dead-nettle, but the sting quickly settles the question. Pick with gloves and take only the top few leaves of young plants.

Nutrition

Low in energy, notably high in iron, calcium and vitamin C. As with all wild food, the health value only matters once you are completely certain of a safe identification.

More wild foods

Source: Edibility and look-alike notes follow standard mycological and botanical references for the region. This page is a starting reference, not an identification authority. · checked 2026-09-04

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