Credit for the scientific naming of Urtica dioica is given to Carl Linnaeus who published it in Species Plantarum in … See more

U. dioica is considered to be native to Europe, much of temperate Asia and western North Africa. It is abundant in northern Europe and much of Asia, usually found in the countryside. It is less widesprea… See more

Nettles are the larval food plant for several species of butterflies, such as the peacock butterfly, comma (Polygonia c-album), and the small tortoiseshell. It is also eaten by the larvae of some moths including angle shades… See more

Three cultivation techniques can be used for the stinging nettle: 1) direct sowing, 2) growing seedlings in nurseries with subsequent transplantation and 3) vegetative propagation via stolons or head cuttings. … See more

Urtica dioica produces its inflammatory effect on skin (a stinging, burning sensation often called "contact urticaria") both by impaling the skin via spicules – causing mechanical irritation – and by biochemical irritants, such as … See more

U. dioica has a flavour similar to spinach when cooked. Young plants are harvested by many Native American communities and are cooked and eaten in spring when other food plants are scarce. Soaking stinging nettles in w… See more