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Nettle Leaf (Urtica dioica)

Urtica dioica, commonly known as stinging nettle, is a herbaceous perennial from the Urticaceae family. Named for the fine hollow hairs (trichomes) along its leaves and stems that cause a temporary stinging sensation when touched, nettle has a long history of use around the world. Native to Europe, this hardy plant now thrives in moist soils and wet environments worldwide.

Our nettle leaf is carefully harvested from well-established, deep-rooted stands in Europe. Leaves are gathered in the spring after the plant matures but before it flowers, ensuring optimal flavor and potency. When brewed, European nettle infuses into a deep, rich tea with an earthy, vegetal taste. Nettle leaves can be steeped as a tea, blended into herbal infusions, or added to soups and broths for a nutritious boost.

Historically, nettle has been cherished for centuries as both food and medicine across many cultures. It has been foraged as a wild edible, brewed into teas, applied topically, and used for its durable fibers, which were often compared in quality to flax and hemp in Northern Europe.

Nettle is well known for supporting healthy urinary function and providing mild diuretic effects. It also helps maintain upper respiratory health.*

Our European nettle offers a robust, full-bodied flavor with a lovely amber color when brewed. For those seeking a lighter flavor profile, our North American nettle is an excellent alternative.

Botanically, nettle is a dioecious, herbaceous perennial featuring opposite soft green leaves with sharply serrated edges on upright, wiry stems. Both leaves and stems are covered in fine hairs, many of which are non-stinging, while others — the famed trichomes — easily break upon touch, delivering their characteristic tingling sensation.