| Stinging Nettle |
| Urtica dioica|
| Uses: Culinary/Industrial
|| Duration: Perennial (hardy in zones 3-10) |
| When to Sow: Spring/Late Summer/Early Fall
|| Ease of Germination: Easy |
Drying or cooking removes stinging effect of the leaves. Use in salt-reduced diets. Cooked young shoots are rich in iron. Important bio-dynamic herb: increasing the potency of neighbouring herbs, stimulating humus formation. Fresh whole leaves produce green, gold and chartreuse tones. Fresh nettles keep a larder free of flies and discourage frogs when planted near beehives.