Nettle is native to both Europe and North America, where it thrives along hedgerows, riverbanks, and forest edges. This North American variety is commonly known as “stinging nettle” because of the tiny hairs on its leaves and stems, which can tingle sharply (sting) on contact.
For centuries, Nettle has been one of Europe’s most familiar wild plants, valued as both a foraged spring green (boiled and eaten as a vegetable) and a useful plant for making cloth and cord.
Once harvested and dried for tea, the sting is gone, leaving only its light, spring-green character in the cup. Nettle brews to a pale green infusion with soft, grassy notes ~ a simple, steady brew that feels vibrant and true.
