Stinging Nettle Cooked Nutrition

Scientific Name: Urtica dioica

Order: Rosales

Family: Urticaceae

Stinging nettle is called stinging nettle because of the "stinging hairs" (trichomes) on the leaves and stems that can cause a rash when touched. Applying fresh leaves of stinging nettle to painful regions of the skin may relieve joint pain in the hands [Randall et al. 2000] and knees [Randall et al. 2008]. Do not eat stinging nettles raw. First stinging nettles are blanched to remove the stinging hairs, and then the water is drained. After rinsing and squeezing out any remaining water, the blanched stinging nettles are ready to be cooked and eaten like a vegetable. Do NOT confuse with Urtica ferox, a poisonous plant native to New Zealand. Safety: Handling stinging nettle can cause intense burning sensations for 12 hours or longer (also called urticaria). Washing the affected area thoroughly with soap and water may relieve these symptoms. Eating raw nettle can cause tongue swelling. In some people, consuming stinging nettle can cause serious allergic reactions such as swelling of the mouth and mucous membranes. Do not feed stinging nettle to children under 2 years of age. Stinging nettle may also stimulate the uterus. Safety information was derived from the following source: [Rodriguez-Fragoso et al. 2011].