Nettle
A Himalayan plant whose fresh leaves sting, and whose dried leaves are mild, green and grassy. In Kashmir and Uttarakhand it is cooked as a winter green.
How Ayurveda reads nettle
- Part used
- Leaf
Reviewed by the Vapika team.
In the tradition
Nettle grows along paths and field edges across the Himalaya. Its hairs sting, which gives it its Hindi name bichhū būṭī, "scorpion plant". Drying or cooking takes the sting away completely.
It is not clearly identified in the classical texts, so this page gives it no classical profile.
In the Indian kitchen
In Kashmir, nettle (soi) is cooked with rice and spices in early spring. In Uttarakhand, kandali ka saag is a winter dish of the hills, picked with tongs and cooked down like spinach.
How we use it
We use dried nettle leaf in our Ashwagandha & Trikatu and Spearmint & Shatavari kahwas. Dried, it is gentle and green.
From the texts: Not clearly described in the classical Ayurvedic texts.
For learning, not diagnosis. If you are pregnant, nursing or on medication, please speak to your doctor first.