The Oregon Nettle Green, scientifically known as Urtica dioica, is a versatile and nutritious plant native to Oregon and other regions of North America. These nettles can be found throughout the state, thriving in damp woodlands, along riverbanks, and in meadows. They are particularly abundant in the Willamette Valley, the Columbia River Gorge, and the Cascade Range. Nettle greens are well-adapted to Oregon's diverse ecosystems, making them a readily available resource for those interested in foraging or cultivating this useful plant.
Oregon Nettle Greens are a nutritious and versatile wild edible, known for their high protein and mineral content. They have been foraged and used in various culinary dishes, teas, and herbal remedies by indigenous communities and health-conscious individuals alike.
Did You Know?
There are several types of nettle greens, with the most common being the stinging nettle, which is characterized by fine, hair-like structures on its leaves and stems that can cause irritation upon contact with the skin. However, once cooked or dried, these stinging hairs are neutralized, and the nettles become safe to handle and consume. Another variety is the wood nettle, which is found in wooded areas and is also suitable for consumption when properly prepared.
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Next Up: Potatoes
While our neighbors in Idaho are perhaps most famous for this tasty tuber, Oregon is actually one of the top potato producers in the country! Check back next month to learn more.
A Year of Oregon's Bounty
Join us all year long as we explore all that Oregon has to offer! Each month we'll highlight a new, local ingredient.