The flavour is similar to spinach when cooked and can be eaten both raw or cooked.
It’s rich in vitamins A and C, iron, potassium, magnesium and calcium.
It’s best known for nettle tea and soup but if you eat it raw, you’ll preserve more of the vitamin C as vitamin C is easily destroyed by excessive heat and water.
If you chop it up very fine it won’t sting and you can add it to smoothies, butter, dressings and salads.
Don’t forget to wear gloves when you pick them and handle them afterwards 🙂
Latin name is Urtica dioeca
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