nettles

Nettles, including the common stinging nettle (Urtica dioica), are herbaceous perennials in the family Urticaceae. Native to Europe, Asia, and North Africa, they are now widespread in temperate regions and often grow in nutrient-rich soils along rivers, woodland edges, and disturbed ground. Plants form clumps or stands that can reach 1–2 meters tall, with heart-shaped, coarsely serrated leaves and numerous stinging hairs on the undersides.

The characteristic sting arises when the tiny, hollow trichomes on the leaf and stem are broken, injecting a mixture of irritants such as histamine, acetylcholine, serotonin, and formic acid. Contact may cause burning, redness, and swelling, with variations in sensitivity among individuals.

Uses: Young nettle leaves are edible when cooked or dried, and are used in soups, stews, teas, and as a spinach substitute. They are rich in vitamins A and C, iron, and calcium. Nettles fibers have been used historically for cordage and textiles; seeds and rhizomes have various traditional applications. In modern herbal medicine and cuisine, nettles are used but effects and efficacy vary and should be approached cautiously.

Ecology and management: Nettles host a wide range of invertebrates and serve as food plants for several butterflies and moths. They spread by rhizomes and seeds and can become vigorous in fertile soils. Management includes mechanical removal, mowing, and cultivation practices, or controlled harvesting; protective clothing is advised when handling to avoid skin contact.