Tag: Cooking nettle

Wood nettle (Laportea canadensis) is a nutritious wild edible native to Eastern and Central North America, though its more famous relative, stinging nettle, often receives all the attention. Learning how to use wood nettle properly can unlock a mild, flavorful green that is a delicious and healthy addition to your kitchen arsenal.

Packed with vitamins A, C, and K, as well as minerals like iron and calcium, stinging nettle is a surprisingly nutritious wild edible. While its stinging hairs are well-known, many people are unaware of the plant's culinary potential and wonder which part of nettle is edible and safe to eat.

With more than 2,000 years of culinary and medicinal history, the stinging nettle is a powerhouse plant often misunderstood due to its prickly hairs. Fortunately, cooking, drying, or processing this versatile wild green completely neutralizes its sting, transforming it into a nutrient-rich and flavorful ingredient for a variety of dishes.

Stinging nettle has been used as both a food source and herbal remedy for thousands of years by various cultures. Despite its reputation for causing a painful rash upon contact, many are surprised to learn that properly prepared stinging nettle is edible to eat and highly nutritious.

Over 2,000 years ago, ancient civilizations used stinging nettle for medicinal purposes, but its namesake stings pose a major obstacle for consumption. While the plant is highly nutritious, you should never eat stinging nettle raw without proper preparation. This guide explains how to safely enjoy this wild edible.