View photos of the edible and medicinal plant Urtica dioica ssp. gracilis (American stinging nettle), profiled in Medicinal Plants of the Western Mountain States, Southern California Food Plants, Wild Edible Plants of Arizona, and Wild Edible Plants of New Mexico.

A passage from Medicinal Plants of the Western Mountain States:

Nettle is one of the vegetable kingdom’s most useful teas to offset the effects of nutrient malabsorption. Whether the reason is small intestinal inflammation, functional problems of gastric digestion, or a minor parathyroid imbalance affecting calcium levels, the tea will be found nourishing. Moreover, it should not to be over looked if in need of a rebuilding tea if recuperating from surgery or illness. In addition to food, the tea combines well with Alfalfa, vegetable juices, broths, and especially Yellowdock. Nettle–Yellowdock–Alfalfa is a suburb combination. For the anemic, the trio will do more good than any plant used alone.

A passage from Southern California Food Plants:

Wear gloves/long sleeves when collecting Nettle due to the plant’s stinging hairs (trichomes). If stung, the weal subsides in 30–60 minutes, but is mildly to moderately painful nonetheless. If Nettle greens are not cooked sufficiently some mouth/throat irritation may occur from improperly neutralized trichomes contacting oral tissues.

A passage from Wild Edible Plants of Arizona:

Urtica dioica ssp. gracilis (perennial) is the most abundant Nettle species throughout Arizona. It is common to streamsides, intermittent drainages, and similar moist and shady areas.

A passage from Wild Edible Plants of New Mexico:

The ideal time to gather Nettle for food is when it is first forming in the spring, prior to the plant becoming fibrous and coarse. It is important to simmer/boil Nettle for 5–10 minutes, sometimes longer depending on the coarseness/age of the plant.

View photos of the edible and medicinal plant Urtica gracilenta (Mountain nettle), profiled in Wild Edible Plants of Texas and Herbal Medicine: Trends and Traditions (as Urtica spp.).

A passage from Wild Edible Plants of Texas:

Once boiled, Nettle has the consistency of most other cooked wild greens. They are non–bitter, nutrient–rich, and make a fine addition to more sustaining root, nut, or seed main courses.