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Nettle

Urtica dioica

Common nettle, Stinging nettle, Nettle leaf (Eng.), Brandnetel (Afr.)

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Nettles are herbaceous, perennial plants, tall growing in the summer and dying down to the ground in winter. They are rich in vitamins A and C, iron, potassium, manganese and calcium. Leaves and stems are cooked and eaten like spinach, while the leaves are also dried and may then be used to make a herbal tea, as can also be done with the nettle's flowers.

Planning

Difficulty
Easy
Flowering time
Summer, Spring
Fruiting time
Autumn

Harvesting

Harvest leaves and stems before flowering

Propagation

Seed
Sow seed into trays with loose mix, in spring or autumn
Cuttings
Plant 10cm long Stolons, with buds in late winter at a depth of 5–7cm. Root shoot tip cuttings from spring to early summer, treat with rooting hormone

Special features

Attracts useful insects
Attracts beneficial insects including butterflies

Geography

Origin
Europe, Asia, northern Africa, western North America

Environment

Light
Full Sun, Partial Sun, Full Shade
Soil moisture
Moist
Soil type
Clay, Loam
Soil PH preference
Neutral, Acid, Alkaline
Frost hardiness
Hardy

Uses

Medicinal
As a tea is used to treat disorders of the kidneys and urinary tract, gastrointestinal tract, locomotor system, skin, cardiovascular system, hemorrhage, influenza, rheumatism, and gout
Edible
Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury

Personality

Family
Urticaceae
Flower colour
Green-brownish, Green
Scent
None

Problems

Generally problem free

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