The plant that bites back

Everywhere you look, new life flourishes. Green shoots glow, fuzzy leaves unfurl, and colorful wildflowers smile at you. All the world is a joy... until you stumble into a patch of stinging nettle. But don’t fret! Finding nettles is a boon.

Stinging nettle (Urtica dioica) is a non-native naturalized plant with a penchant for disturbed soil. Find stinging nettle in old fields, around barns, in gardens and old homesites. Its name says it all. Stinging nettle is covered in tiny, hollow hairs. At the base of each hair is a bulb of fluid containing a blend of histamine and neurotransmitters. When a walker brushes against this plant, its fine hairs, like hypodermic needles, pierce the skin, injecting a chemical cocktail into the bloodstream. This elicits a temporary allergic reaction reminiscent of a mosquito bite, and perhaps a few expletives.

So why eat a plant that stings? Stinging nettle is rich in vitamins A, C, B, and minerals calcium, magnesium, potassium, iron and silica. Studies show it contains 25-42% protein by dry weight. But stinging nettle doesn’t stop there. It contains flavonoids like rutin and quercetin, which fight inflammation and stabilize the cells that release histamine, defending against seasonal allergies. Stinging nettle is diuretic, facilitating the removal of pro-inflammatory chemicals and metabolic waste. Add to that the fresh plant’s neurotransmitters – feel-good serotonin and memory-supporting acetylcholine.

To harvest stinging nettle without getting stung, don a pair of thick garden gloves and grab scissors. Snip stems near the base of the plant and snip leaves from stems. Younger plants are tender and best as food. Larger plants are best for tea. Do not harvest plants after they have flowered, as they may contain sharp mineral deposits that can irritate the kidneys and urinary tract. It’s also possible to confuse non-native stinging nettles with equally stinging, native nettles. Native nettles inhabit forested areas and are also edible; however, be mindful to respect native plant colonies when harvesting.

Once stinging nettle leaves meet heat, they sting no more! Their pleasant earthy taste blends well with a variety of dishes. Toss leaves into sautés and soups. Scramble with eggs. Blanche to blend into pesto, compound butter, or shape into greens patties. For a nutrient-rich tea, simply steep leaves in hot water and strain. Add honey and lemon to taste and lift your cup to spring.