Edible wild plants: Stinging nettle – Urtica dioica (Wilderness survival tips and courses)

By | September 10, 2009

Stinging Nettle has a flavour similar to spinach when cooked, and is rich in vitamins A, C, D, 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.

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