Next Harvest Window Leafy Tops- April-May Root- Nov-March Seed- Aug
Nettle (Urtica dioica) is one of the most versatile plants in Western herbalism, with the leaf, root, and fresh green seed each traditionally used in different ways and valued for their unique qualities and preparations.
Nettleleaf is a mineral-rich herb commonly used in teas, nourishing infusions, broths, vinegars, and traditional herbal formulas. Harvested and carefully dried at peak freshness, nettle leaf has a rich green flavor and remains one of the most widely used herbs in Western herbalism.
Nettleroot has a rich, earthy aroma and is commonly prepared as tinctures, decoctions, and long-simmered herbal extracts. Harvested from mature plants and carefully dried, nettle root has a long history of traditional herbal use.
Nettle seed is harvested in its fresh green unripe stage and dried soon after harvest. Traditionally appreciated by herbalists for its stimulating and restorative qualities, nettle seed has a mild earthy flavor and is commonly added to teas, tinctures, vinegars, broths, and other herbal preparations.
