Stinging nettle, Greater Nettle
Urtica dioica

Family: Urticaceae

What it is like

A herb that continues to grow year after year. It can be 1-2 m high. The leaves have stalks. They are opposite. The leaves are 4-15 cm long by 1-7 cm wide. They have a leaf like structure at the base of the leaf stalk. The leaves are pointed. The flowers are white or yellow. They have male and female flowers on separate plants. The plant has stinging hairs on the leaves and stems.

Nettles especially the roots have been found to be useful for reducing prostrate cancer problems in men. Rich in polysaccharides, vitamins (β-carotene), iron, potassium, manganese, calcium, silicon, phosphate and vitamin C. Its leaves contain a large amount of essential fatty acids, such as α-linolenic acid and linoleic acid, essential amino acids and carbohydrates, carotenoids that include Omega-6 fatty acids, lutein, β-carotene. 75% of the total chlorophyll content is α-chlorophyll and 25% β-chlorophyll.

Where it is found

It is a temperate plant. In Nepal they grow from 500-4500 m altitude. They grow in moist areas. Garhwal Himalayas. It suits hardiness zones 3-9.

Countries/locations it is found in

Africa, Alaska, Albania, Andorra, Armenia, Asia, Australia, Austria, Balkans, Belarus, Belgium, Bhutan, Bosnia, Brazil, Britain, Bulgaria, Canada, Caucasus, Central Africa, Central Asia, Chile, China, Congo DR, Croatia, Czech Republic, Estonia, Europe (country/location of origin), Finland, France, Georgia, Germany, Himalayas, Hungary, India, Iran, Italy, Kazakhstan, Kyrgyzstan, Latvia, Lebanon, Lesotho, Libya, Lithuania, Luxembourg, Macedonia, Mediterranean, Middle East, Moldova, Morocco, Netherlands, New Zealand, Nepal, North Africa, North America, Northeastern India, Norway, Pakistan, Poland, Portugal, Romania, Russia, Scandinavia, Serbia, Siberia, Sicily, Sikkim, Slovakia, Slovenia, South Africa, Southern Africa, South America, Spain, Sweden, Switzerland, Tajikistan, Tasmania, Tibet, Turkey, Türkiye, Ukraine, USA, Uzbekistan

How it is used for food

The tender shoots and leaves are cooked and eaten as a vegetable. They can be used in soups and pasta dishes. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. The juice of the leaves is used as a rennet in preparing cheeses and junkets. The dried leaves are used as tea. The seeds yield an edible fatty oil. CAUTION: The older leaves can contain oxalate crystals. Raw leaves have stinging properties.

It is a commercially cultivated vegetable. It is a popular food in hilly regions. It is sold in local markets and commercial shops.

Edible parts

Leaves, herb, stems, seeds, vegetable

How it is grown

Plants can be grown from seed or root offshoots.

Its other names

Local names

Achoka, Ain, Aluma, Ardica, Bichhu booti, Bichhua, Bichua, Bichubuti, Bicirgan, Bobatsi, Bolodzi makholo, Brandnetel, Brennesle, Brennnessel, Chichru, Ch'inch'ari, Chitchiti odghin, Dalgan, Deli isirgan, Derdinik, Dilgeles, Dzaluma, Eghinj, Gasgask, Gazada ut, Gazanga, Gerzinik, Gesges, Gewone brandnetel, Gezik, Gezink, Gezgezok, Gezok, Gharya shisnu, Gicirgan, Gizirkan, Hitha, Horriga lharcha, Horriga lharra, Hourrigua-iharcha, Irhawurhawu, Isiran, Isirgan, Isirganotu, Jamila, Jam jama, Jinch'ari, Jula, Juon, Kabarcik, Kalele, Kandali, Kari, Keyori, Kirays, Kopriva, Korvenoges, Krapiva, Kungsh, Kushak, Lardica sarvaggia, Mahlolo-abolodzi, Noges, Ortia, Ortiga, Ourtya, Patle sishnu, Pokriva, Pokrzywa, Polo, Polu, Raudnoges, Saag, Saddar, Sa-dug, Sadukpa, Sagoe, Sajilim, Sebabetsane, Sezonay, Sezonkay, Seezunkay, Sha zhi, Shouzhe, Siiloi, Sirgan, Sishnu, Sisni, Sisno, Sisnu, Sungri-surong, Tall nettle, Ububati, Urtiga, Urtio, Urzica, Velika kopriva, Xia di, Yagij, Za god, Zahoye, Zara, Zastisod, Ziiloi, Zocha, Zubuda, Zwa

Synonyms

Urtica galeopsifolia Wierzb. ex Opiz;