Urtica dioica

Stinging nettle is a vigorous perennial herb that has earned respect both for its sting and for its remarkable nutritional and medicinal properties. Native to Europe and parts of Africa and Asia, this hardy plant grows 1 to 2 m tall and spreads through both seeds and creeping rhizomes. Its jagged leaves and hollow hairs deliver a temporary sting when touched fresh, but once cooked or dried, it becomes entirely safe to handle and consume.

When harvested correctly, nettle leaves are rich in iron, calcium, magnesium, and vitamins A and C. They are used in teas, soups, pestos, and stir fries, with a flavour similar to spinach. Young shoots are preferred for eating, while roots and older leaves are traditionally brewed into tonics that support joint health, digestion and seasonal allergies. Nettle is also valued as a compost activator and liquid fertiliser, enriching the soil with natural minerals.

Sow seeds in early spring, pressing them lightly into moist, rich soil. Keep soil evenly moist until germination, which occurs in 14 to 21 days. Transplant young plants into their final position once they are established, spacing them 30 cm apart. Nettle prefers full sun to partial shade and thrives in fertile, moisture retentive soils.

Harvest begins around 90 days from sowing. Cut stems with gloves to protect from stings, choosing young tender leaves before flowering for best eating quality. Dry or boil the leaves to neutralise the stinging hairs. Cut back flowering stalks to prevent self seeding and manage spread. Grow in containers or raised beds to keep plants contained if necessary.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds