Drink
Nettle leaves are steeped in a concentrated sugar solution so the flavour is extracted into the sugar solution. The leaves are then removed and a source of citric acid (usually lemon juice) is added to help preserve the cordial and add a tart flavour.
Commercially produced cordials are generally quite concentrated and are usually diluted by one part cordial to ten parts water – thus a 0.5 litres (0.11 imp gal; 0.13 US gal) bottle of cordial would be enough for 5.5 litres (1.2 imp gal; 1.5 US gal) diluted. The high concentration of sugar in nettle cordial gives it a long shelf life.
There are also many recipes for alcoholic nettle beer, which is a countryside favourite in the British Isles.
Read more about this topic: Stinging Nettle
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