04/10/2025
Purple Dead Nettle (Lamium purpureum): Wild Edible, Nutrient-Rich, and Versatile
Purple dead nettle is a common springtime plant in the mint family. Despite the name, it doesn’t sting—“dead” just means harmless. You'll spot it by its fuzzy, heart-shaped leaves (green at the base, purple on top) and tiny purple flowers. It grows low with square stems, like most mints.
Wild Edible & Nutritional Powerhouse
This wild edible is nutrient-packed and medicinal:
—Rich in vitamin C, iron, and fiber
—Antioxidant, anti-inflammatory, and antibacterial
—Gentle diuretic and good for immune support
It’s also used topically for minor wounds and irritation.
When & How to Harvest
—Best harvested in early to mid-spring
—Pick the top 4–6 inches while it’s still young and tender
—Forage in clean areas, not near roads or sprayed zones
How to Use It
Raw:
—Add to salads or smoothies in small amounts (mild flavor, fuzzy texture)
Cooked:
—Use like spinach in soups, stir-fries, omelets, or pesto
Preserve:
—Dry for tea or powdered greens
—Freeze in water or broth cubes for quick meals
Tincture Making
—Great for allergies, colds, and immune support.
How to make:
1. Fill a jar with fresh (or dried) leaves.
2. Cover with 80–100 proof alcohol.
3. Steep 4–6 weeks, shake often, then strain.
4. Store in a dark bottle. Use 1–2 dropperfuls as needed.
Purple dead nettle is an easy-to-ID, nutrient-rich w**d that’s perfect for beginner foragers. Eat it fresh, cook it up, make a tea—or bottle a tincture for later. It’s wild food at its best!
