How to Harvest Purple Dead Nettle for Tea: A Forager's Guide

Purple dead nettle, a member of the mint family, is a highly nutritious and medicinal plant often mistaken for a common weed. Knowing how to harvest purple dead nettle for tea properly allows you to tap into its anti-inflammatory and antioxidant properties right from your backyard. This guide details safe foraging, identification, and preparation for a delicious and healthy brew.

Quick Summary

This comprehensive guide covers identifying purple dead nettle, the optimal timing for harvesting, and safety precautions. It details collection methods, cleaning techniques, and offers different drying procedures for fresh and long-term use. Expert tips on brewing the perfect cup and distinguishing it from its non-toxic lookalike, henbit, are also included.

Key Points

• Identify Correctly: Purple dead nettle has a square stem and heart-shaped leaves that turn purple at the top; no toxic lookalikes exist.

• Harvest in Early Spring: The best time to harvest for tea is when the plant is young and tender, before it has gone to seed.

• Choose a Clean Location: Forage away from roadsides, industrial areas, and treated lawns to avoid chemical contamination.

• Wash Gently and Thoroughly: After harvesting, shake the plants to remove debris and rinse gently in cool water, avoiding soaking.

• Use Fresh or Dried: Purple dead nettle can be brewed immediately or dried for long-term storage in a dehydrator, oven, or by air.

• Store in Airtight Jars: Keep dried herbs in sealed glass jars in a cool, dark place to maintain potency for up to a year.

• Know the Difference from Henbit: Henbit has leaves that clasp the stem directly, while purple dead nettle's leaves are on short stalks.

Identifying Purple Dead Nettle

Before you begin foraging, correct identification is paramount. While purple dead nettle (Lamium purpureum) has no poisonous lookalikes, it is frequently confused with henbit, another edible mint family plant.

Key Identification Features

• Square Stems: As a member of the mint family, purple dead nettle has distinctive square-shaped stems.
• Leaves: The leaves are heart-to-spade shaped with scalloped or toothed edges. They grow in opposite pairs along the stem.
• Coloration: The upper leaves near the top of the plant typically have a purplish or reddish hue, which is most prominent during early spring.
• Flowers: The plant produces small, pink-to-purple, tubular flowers that cluster at the tip, appearing in early spring.
• Lookalikes: Its most common lookalike, henbit, has leaves that clasp directly to the stem, unlike purple dead nettle's leaves which grow on short petioles (leaf stalks). Both are edible, but knowing the difference is good practice.

When and Where to Harvest

The best time to harvest purple dead nettle for tea is in early to mid-spring, before the plant has gone to seed and the leaves become tougher and more bitter.

Finding the Right Location

Foraging requires a careful eye for your surroundings. Look for healthy, vibrant plants in areas that are not likely to have been contaminated.

• Ideal Locations: You can find purple dead nettle in lawns, gardens, fields, and along the edges of woodlands.
• Avoid Contaminated Areas: Never harvest from roadsides, public parks that use pesticides, or areas near industrial sites. Chemicals and pollutants can be absorbed by the plant and are not safe for consumption.

The Harvesting and Cleaning Process

Once you have positively identified a clean patch of purple dead nettle, follow these steps to harvest correctly.

1. Cut the tops: Using clean scissors or shears, snip the top 4-6 inches of the plant. This includes the tender, young leaves and the flower clusters.
2. Shake out debris: Gently turn the harvested plants upside down and shake them. This helps dislodge any dirt, insects, or tiny ants that often hide among the leaves.
3. Rinse gently: Place the nettle in a colander and rinse it lightly with cool water. Avoid soaking the herb for too long, as this can cause it to become mushy and lose flavor.
4. Pat dry: Spread the rinsed nettle on a clean towel or paper towels and gently pat it dry to remove excess moisture before proceeding to the drying process.

Drying Methods for Purple Dead Nettle

Drying your harvested purple dead nettle properly is crucial for long-term storage and a potent tea. There are several effective methods you can use.

Drying Method	Equipment Needed	Process	Time	Best For
Air Drying	Herb drying rack, screens, or baskets	Spread herbs in a single layer in a warm, dark, and well-ventilated area. Stir periodically for even drying.	5-8 days	Preserving flavor and delicate oils
Dehydrator	Food dehydrator with screens	Set temperature to 95–115°F (35–46°C). Arrange herbs in a single layer on trays.	1-4 hours	Fastest method, retains color well
Oven Drying	Baking sheet	Set oven to lowest temperature (175°F or less). Spread herbs on an ungreased sheet. Leave oven door slightly ajar.	8-10 hours	Good for those without a dehydrator

Brewing Your Purple Dead Nettle Tea

Making tea with either fresh or dried purple dead nettle is a straightforward process.

Using Fresh Nettle

• Use about 1-2 tablespoons of fresh, chopped leaves and flowers per 8 ounces of boiling water.
• Pour the boiling water over the nettle in a mug.
• Steep for 5-10 minutes. For a stronger brew, steep longer.
• Strain the plant material and enjoy. Add honey or lemon to taste.

Using Dried Nettle

• Measure out 1-3 teaspoons of dried herb per 8 ounces of boiling water.
• Pour water over the dried nettle.
• Steep for 5-8 minutes, covering the mug to trap steam and active compounds.
• Strain, sweeten if desired, and serve warm.

Storing Your Dried Harvest

Proper storage is key to maintaining the potency and freshness of your dried purple dead nettle for up to a year.

• Choose airtight containers: Use glass mason jars or other containers with proper airtight lids. This prevents moisture and air from degrading the quality.
• Store away from light and heat: Find a cool, dark place, like a cupboard or pantry. Direct sunlight and heat will degrade the herbs over time.
• Label and date: Clearly label the container with the herb name and the date it was harvested. This helps you track freshness.

Conclusion

Foraging for and harvesting purple dead nettle for tea is a rewarding and simple process that provides access to a nutrient-rich, free herbal remedy. By carefully identifying the plant, selecting a clean location, and following proper harvesting and drying techniques, you can enjoy this earthy, mild tea throughout the year. As with any wild food, always practice cautious foraging and prioritize safety by ensuring your harvesting spot is free from contaminants.

Useful Resources

Foraging for Purple Dead Nettle: an edible backyard weed Purple Deadnettle - Harvest, Dry, Medicinal, Edible Medicinal Properties of Purple Dead Nettle - More Than a Weed

Frequently Asked Questions

What does purple dead nettle tea taste like?

Purple dead nettle tea has a mild, earthy, and slightly grassy flavor, often with a subtle hint of mint.

What parts of the purple dead nettle can be used for tea?

Both the leaves and the flowers of the purple dead nettle are edible and suitable for making tea.

Is there a poisonous plant that looks like purple dead nettle?

No, purple dead nettle does not have any known poisonous lookalikes. It is most often confused with henbit, which is also edible.

How long does dried purple dead nettle last?

When properly dried and stored in an airtight container in a cool, dark place, purple dead nettle can be stored for up to a year.

Can you use fresh purple dead nettle for tea?

Yes, you can use fresh leaves and flowers to make tea. For a fresh brew, use 1-2 tablespoons of chopped nettle per cup of boiling water.

Is purple dead nettle tea good for allergies?

Purple dead nettle has mild antihistamine properties that can help with seasonal allergies, though it is less potent than stinging nettle in this regard.

Can I harvest purple dead nettle in the summer?

While the plant is still present in the summer, it is best to harvest it in early spring when the leaves are young and tender. As the plant matures, the leaves can become tougher and more bitter.