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Stinging Nettle

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MF2631 Stinging Nettle

by Rhonda Janke

  • Published Date: May 2004
Young shoots are a great source of vitamins and minerals. Use blanched in salads, in tea and boiled as a vegetable. Good source of iron.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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