U. dioica has a flavour similar to spinach mixed with cucumber when cooked, and is rich in vitamins A and C, iron, potassium, manganese, and calcium.
Young plants were harvested by Native Americans and used as a cooked plant in spring when other food plants were scarce.
Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury.
After the stinging nettle enters its flowering and seed-setting stages, the leaves develop gritty particles called cystoliths, which can irritate the urinary tract.
In its peak season, nettle contains up to 25% protein, dry weight, which is high for a leafy green vegetable.
The leaves are also dried and may then be used to make a herbal tea, as can also be done with the nettle's flowers.

Nettles can be used in a variety of recipes, such as polenta, pesto, and purée.
Nettle soup is a common use of the plant, particularly in Northern and Eastern Europe.

Nettles are sometimes used in cheesemaking, for example in the production of Cornish Yarg and as a flavouring in varieties of Gouda.

Nettles are used in Albania as part of the dough filling for the börek.
The top baby leaves are selected and simmered, then mixed with other ingredients such as herbs and rice, before being used as a filling between dough layers.
Similarly, in Greece the tender leaves are often used, after simmering, as a filling for hortopita, which is similar to spanakopita, but with wild greens rather than spinach for filling.
U. dioica has a flavour similar to spinach mixed with cucumber when cooked, and is rich in vitamins A and C, iron, potassium, manganese, and calcium. Young plants were harvested by Native Americans and used as a cooked plant in spring when other food plants were scarce. Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury. After the stinging nettle enters its flowering and seed-setting stages, the leaves develop gritty particles called cystoliths, which can irritate the urinary tract. In its peak season, nettle contains up to 25% protein, dry weight, which is high for a leafy green vegetable. The leaves are also dried and may then be used to make a herbal tea, as can also be done with the nettle's flowers.
Nettles can be used in a variety of recipes, such as polenta, pesto, and purée. Nettle soup is a common use of the plant, particularly in Northern and Eastern Europe.
Nettles are sometimes used in cheesemaking, for example in the production of Cornish Yarg and as a flavouring in varieties of Gouda.
Nettles are used in Albania as part of the dough filling for the börek. The top baby leaves are selected and simmered, then mixed with other ingredients such as herbs and rice, before being used as a filling between dough layers. Similarly, in Greece the tender leaves are often used, after simmering, as a filling for hortopita, which is similar to spanakopita, but with wild greens rather than spinach for filling.
Urtica dioica