Common Nettle

The so-called Stinging Nettle is a native plant, flowering from June.

Species introduction

At a glance
Latin name: 
Urtica dioica
Family: 
Mints and Dead-Nettles
Family Latin name: 
URTICACEAE
Category: 
Flowering Plants
Vernacular names: 

Stinging Nettle

Species description

Species description

The so-called Stinging Nettle is a native plant, flowering from June.  Nettles, which are high in boron, eaten as greens, or nettle tea, are taken for arthritic pain, hayfever, hives, osteoporosis, and prostate enlargement.  The tea is made as an infusion, with honey or lemon to taste, and taken for stomach complaints.  It is also a useful gargle and mouth wash.  When cold it is a soothing lotion for burns and rashes.  Rheumatics used to flog themselves (holming) with nettles to stimulate their joints and promote circulation, and nettle ointment relieves pain.  Nettle juice stops nosebleeds, is also a useful gargle, soothes burns, and relieves the symptoms of asthma and bronchial complaints.  It is also a good hair tonic and growth stimulant.  Simmer nettle tops in water for 2 hours and strain.  Add a little vinegar to use as a hair rinse if you have dandruff.  The juice also relieves nettle stings, although so does rubbing with rosemary, mint or sage, but not dock leaves!  Nettle fibres were once used to make thread for weaving sheets and tablecloths, and to make clothes and paper.  The plant gives a green dye when boiled.  It was once used to pack around fruit to assist ripening.

Traditionally, 1st May was Ducking Day, when girls were soaked with water, 2nd May was Sting Nettle Day, when girls had their legs stung, and 3rd May was Petticoat Day, when girls had their petticoats lifted.

The flowers are greenish-yellow on male plants and green on female plants.  The formic acid that produces the stinging sensation is destroyed if nettles are boiled as one would do for spinach.  The tops are rich in vitamins A and C, but should only be eaten before flowering starts as after this they become too tough.  Ideally, the shoots, young leaves and tops are best picked only in the Spring.  They can be tossed in a little butter and seasoned with salt and pepper.

Nettles - in poetry

Why not take a minute to enjoy two short poems about nettles? One, Nettles by Vernon Scannell (on the Tutorfair website) explores the poet's reaction to the time when his three-year-old son falls into a bed of nettles, while the other, shorter poem, Tall Nettles by Edward Thomas, finds in the same plant something unexpected.

Species photographs

Larger photograph(s) (click to magnify)

Details

Species family information

This is a large family worldwide, and some, but not all, have stinging hairs.

Category information

Nucleic multicellular photosynthetic organisms lived in freshwater communities on land as long ago as a thousand million years, and their terrestrial descendants are known from the late Pre-Cambrian 850 million years ago. Embryophyte land plants are known from the mid Ordovician, and land plant structures such as roots and leaves are recognisable in mid Devonian fossils. Seeds seem to have evolved by the late Devonian. The Embryophytes are green land plants that form the bulk of the Earth’s vegetation. They have specialised reproductive organs and nurture the young embryo sporophyte. Most obtain their energy by photosynthesis, using sunlight to synthesise food from Carbon Dioxide and Water.

The earliest known plant group is the Archaeplastida, which were autotrophic. Listing just the surviving descendants, which evolved in turn, we have the Red Algae, the Chlorophyte Green Algae, the Charophyte Green Algae, and then the Embryophyta or land plants. The earliest embryophytes were the Liverworts, followed by the Hornworts, and the Mosses. Then we have the Vascular Plants, the Lycophytes and Ferns, followed by the Spermatophytes or seed plants, the Gnetophytes, Conifers, Ginkgos, and Cycads, and finally the Magnoliophyta (Angiosperms) or flowering plants.

Further information

Recipe for Nettle Pudding

7 pt (4 l) young nettle tops 2 large onions1 cabbage 4 oz (100g) rice.Chop the cabbage and onions and mix with the nettle tops. Put a layer in a muslin bag, followed by a layer of rice, then another layer of greens and so on. Tie the top and lower the bag into a saucepan of boiling water. Boil until tender and serve with gravy.

Recipe for Nettle Soup

½ pint (300ml) of young nettle tops 1 onion1 potato 1 oz (25g) butter1 pt (600ml) stock ½ pint (300ml) milka pinch of salt black pepper to season.Chop the onion and potato into small pieces and fry gently in butter. Put into a saucepan with the stock and chopped nettles, season and simmer for 20 minutes. Add the milk, stir, reheat and serve hot.

A filling meal with nettles may be made as follows. Chop them and boil for 10 minutes. Mix with steamed potatoes and onions, then fry like bubble and squeak. Add a little milk and season with black pepper

Recipe for Nettle Beer

1 ½ lb (675g) of young nettle tops ½ oz (12.5g) bruised root ginger2 lemons 1 lb (450g) Demerara sugar1 oz (25g) cream of tartar 1 tbsp dried yeast1 gal (4.5l) water.Thinly pare the lemon rinds and put with the ginger into a saucepan containing the water. Boil, and simmer for 30 minutes. Put the lemon juice, Demerara sugar and cream of tartar into a fermentation bin and strain the nettle liquor into it, pressing the tops to extract all the juice. Stir to dissolve and allow to cool. Cover and leave to ferment in a warm place, for about 3 days until completion. Rack off into bottles, adding ½ tsp Demerara sugar per pint (600ml) of beer. Seal and siphon off when clear, which should take about a week.

Nettles also make a good wine.