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Nettles are members of the genus Urtica in
the family Urticaceae.
The most prominent member of the genus is the Stinging nettle
Urtica dioica, native to Europe, Asia,
and North America. The genus also contains a number of other species with
similar properties, listed below. However, a large number of species names that will be encountered in this genus in the older
literature are now recognised as synonyms of Urtica dioica. Some of their names survive as subspecies names.
All the species listed below share the property of having stinging hairs, and can be expected to have very similar medicinal
uses to the stinging nettle.
The sting of the ongaonga or tree nettle, Urtica ferox, of New
Zealand has killed horses, dogs and at least one
human.
The family Urticaceae also contains some other plants called nettles that are not members of the genus Urtica. These
include the Wood nettle,
Laportea canadensis, found in eastern North America from
Nova Scotia to Florida, and the
False nettle, Boehmeria
cylindrica, found in most of the United States east of the Rockies. As its name implies, the false nettle does not sting.
Species in the genus Urtica, and their primary natural ranges, include:
- Urtica angustifolia; China, Japan,
Korea
- Urtica cannabina; Western Asia from Siberia to Iran.
- Stinging nettle, Urtica diotica; Europe, Asia, North
America
- Ongaonga or tree nettle, Urtica ferox; New Zealand
- Urtica hyperborea; Himalayas from Pakistan to Bhutan, Mongolia and Tibet, high altitudes.
- Scrub nettle, Urtica
incisa; Australia
- Urtica laetivirens; Japan, Manchuria
- Urtica parviflora; Himalayas (lower altitudes)
- Roman nettle, Urtica
pilulifera; Europe
- Urtica platyphylla; China, Japan
- Urtica thunbergiana; Japan
- Dwarf nettle or Annual
nettle, Urtica urens; Europe, North America
There are many unrelated organisms called nettle, such as:
Economic Uses
Nettle stems are a popular raw material used in small-scale papermaking.
The tops of growing nettles are a popular cooked green in many areas, and are exceptionally high in protein. Some cooks throw
away a first water to get rid of the formic acid, while others retain the water and cook the nettles straight. Nettle tops are
sold in some farmers' markets and natural food stores.
External link
- Plants for a Future database search for Urtica
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