Nettles grow like a weed, and are often discarded as such, but can be used as the base of pesto, as an addition to a hearty marinara sauce, or in soups and stews. Their flavor is similar to spinach, but with an earthier or nuttier tone.
Do not eat Nettles raw or handle them bare-handed! Nettle leaves and stems have tons of stinging hairs (trichomes), whose tips act as needles when touched, injecting natural compounds that can cause painful stings. Nettles must be soaked in water or cooked to remove the chemicals from the plant, allowing them to be handled and eaten without risk of stinging.
Nettles are rich in vitamins A and C, iron, potassium, manganese, and calcium. Nettles can also be composed of up to 25% protein by dry weight, which is very high for a leafy green.