Food
Stinging nettle has a flavour similar to spinach and cucumber when cooked and is rich in vitamins A, C, iron, potassium, manganese, and calcium. Young plants were harvested by Native Americans and used as a cooked plant in spring when other food plants were scarce. Soaking nettles in water or cooking will remove the stinging chemicals from the plant, which allows them to be handled and eaten without incidence of stinging. After the stinging nettle enters its flowering and seed setting stages the leaves develop gritty particles called "cystoliths", which can irritate the urinary tract. In its peak season, stinging nettle contains up to 25% protein, dry weight, which is high for a leafy green vegetable. The young leaves are edible and make a very good pot-herb. The leaves are also dried and may then be used to make a tisane, as can also be done with the nettle's flowers.
Nettles can be used in a variety of recipes, such as polenta, pesto and purée. Nettle soup is a common use of the plant, particularly in Northern and Eastern Europe. In Nepal and the Kumaon & Garhwal region of Northern India, stinging nettle is known as Sisnu, Kandeli and Bicchu-Booti (बिच्छू-बूटी in Hindi) respectively. It is a very popular vegetable and cooked with Indian spices.
Nettles are sometimes used in cheese making, for example in the production of Yarg and as a flavouring in varieties of Gouda.
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