Nettle leaf

Habitat & Origin

Stinging nettle (Urtica dioica) is an age-old companion of human settlement and occurs in almost all temperate regions of Europe, Asia and North America. The plant thrives on nitrogen-rich, moist soils along boundaries, riverbanks and forest edges, where it forms dense stands. For herbal use, the young tops are most interesting: the upper two to four pairs of leaves, harvested in spring before the plant comes into flower. The stems are cut with gloves, after which the leaves are stripped and dried; during drying the nettle loses its sting but retains its green freshness. At Maison Tisane we choose leaf that is deep yet bright green, with few woody parts and a clean, herbaceous aroma. In the cup, nettle leaf therefore provides structure and lightness without barnyard or musty notes.

Active compounds

Nettle leaf is rich in chlorophyll, minerals such as iron, calcium and potassium, as well as flavonoids, organic acids and light tannins. This wealth of plant substances gives nettle its deep green tone and recognisable herbaceous character in the glass. In a cup, the leaf provides a firm yet clean base with a dry green finish that lends other herbs depth and structure without becoming heavy.

Ayurvedic approach

In Ayurveda, nettle leaf would be read energetically as cool, mineral and ordering: a leaf that calms Pitta and gives Kapha a sense of lightness, while leaving Vata largely neutral. In northern traditions, young nettle was seen as the first “green sign” of the year, typically used in spring preparations symbolising renewal. Energetically, the leaf carries that stillness of early spring: fresh, pure, down-to-earth and gently clarifying.

Flavour profile & Blending

Precautions