Stinging nettle
Nettle has opposite sharply toothed leaves and stinging hairs. Young leaves are used after suitable preparation; food-grade dried nettle follows its package instructions. Do not handle fresh plants bare-handed or use a photo alone to approve harvesting.
Parts used in cooking
Leaves labelled for culinary use.
How to use in cooking
Leafy vegetables requiring culinary preparation are not made ready to eat by a brief pour of hot water. Follow a reliable recipe and the product’s intended use, removing tough parts. Prepared dried products follow their package instructions. Do not use raw leaves as arbitrary substitutes for infusion ingredients.
Flavour pairings
Lemon · Apple
These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.
How to store
Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.
Before using a plant
Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.
Little discoveries.
Your own ritual.
A plant atlas, an infusion library and your personal collection. Discover the app that brings them together.
Discover the Napar app