Nettle root

Habitat & Origin

The root of stinging nettle (Urtica dioica) grows in humus-rich, lightly moist soils throughout Europe and Asia, often along stream banks, forest edges and old farmyards. The taproots branch shallowly but firmly and store nutrients over the course of the growing season. In early autumn, when the above-ground parts begin to die back, the plant withdraws its energy into the root. This is the moment when the roots are richest in aromatic and structural compounds. After digging, they are washed, divided into pieces and dried at low temperature so that the earthy, warm tones are preserved. For Maison Tisane we choose roots that are clean, fibrous and lightly woody, with a dry break and no muddy odour — a guarantee of a clear, quiet cup.

Active compounds

Nettle root contains a rich palette of lignans, sterols and gentle bitter compounds that together shape the root’s deep, earthy character. These constituents give the cup a calm, warm foundation with a subtle woody accent. In blends, the root mainly contributes body and a sense of earthy equilibrium, without becoming overpowering.

Ayurvedic approach

Nettle root has an earthy, quiet warmth that in Ayurvedic energetics is seen as especially balancing for Pitta and gently structuring for Kapha. Because the root is less light and dry than the leaf, Vata remains largely neutral. In old European practices, the root was viewed as part of the plant’s depth cycle: the drawing back of strength before winter. Energetically, this translates into a soothing, supportive undercurrent that symbolises stability and continuity.

Flavour profile & Blending

Precautions