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Stinging Nettle

Stinging nettle is a leafy green that is commonly cooked in soups, pies, and vegetable dishes.

Stinging Nettle — illustrative ingredient image

About Stinging Nettle

Stinging nettle is a leafy plant ingredient gathered as young leaves and tender shoots. It is used in soups, pies, sauces, fillings, and cooked vegetable dishes much like spinach or other leafy greens. Its edible parts are normally prepared before serving because the fresh plant can sting.

Fresh leaves are green and covered with fine stinging hairs. Blanching, boiling, steaming, or drying neutralizes the sting and gives the leaves a soft, spinach-like texture. Tender stems can be eaten, although older stems may be fibrous and less pleasant.

Nettles are sold fresh, blanched, frozen, or dried, as leaves, shoots, or bunches. Fresh material is usually washed and cooked or blanched; dried leaves can be crumbled into soups, sauces, and seasonings, while frozen nettles retain a soft cooked texture after thawing.

Ingredient type
whole food

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Where stinging nettle appears

1 linked foods

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Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for stinging nettle

Names and romanised forms to recognise on menus and labels.

English

nettle

English

stinging nettle

English

Stinging Nettles, blanched (Northern Plains Indians)

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Stinging Nettle nutrition & diet

Stinging Nettle nutritional value

Stinging Nettles, blanched (Northern Plains Indians)

Per 100 g of the edible portion in the stated food form.

Calories
42kcal
Protein
2.7g
Carbs
7.5g
Fat
0.1g

Values apply to the food form named above, not every preparation, variety or brand.

Portions & preparation

Identify stinging nettle leaves or another edible part before matching a reference. Use the prepared portion after appropriate cooking, since wilting, boiling, blanching, or incorporation into pies changes water content and serving weight. Separate plain nettle from dishes containing dairy, flour, eggs, or oil.

Compare the right form: Match references to identified stinging nettle leaves, raw or cooked, with stems removed or retained as represented in the edible portion.

Diet considerations

Stinging nettle is a plant ingredient. Compatibility generally changes through preparation: soups, pies, and sauces may add dairy, eggs, meat stock, flour, or pastry. Cereal-containing doughs and coatings introduce grain ingredients, while portion size and the surrounding recipe determine the carbohydrate pattern of the finished dish.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Stinging Nettles, blanched (Northern Plains Indians) ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .