This vigorous leafy plant is native to temperate regions of North America and Europe, growing along woodland edges and meadows. The North American variety is commonly called Stinging Nettle, named for the fine hollow hairs that line its stems and leaves. These hairs cause a brief tingling when touched, a natural protection that disappears once carefully handled and dried. Traditionally, it has been cooked like spinach, taken as tea, or had its tougher stalks woven into textiles.
We work exclusively with young Nettle, a choice that defines the character of the tea. At this early stage, the leaves show a lighter green hue, the stalks remain tender, and the taste leans fresh and vegetal rather than bitter. When dried for tea, young Nettle produces a clean green infusion with a grassy aroma and a gently rounded taste.
