Nettles

Nettles are herbaceous plants of the genus Urtica, known for their leaves covered with tiny stinging hairs that can cause an itching sensation upon contact. In cooking, nettles are primarily used as young, tender leaves, which, thanks to proper cooking, lose their stinging capacity and become a nutritious and delicious ingredient for soups, teas, creams, and stews.

Native to Europe, Asia, North America, and parts of Latin America, nettles grow in temperate and humid zones, especially in fertile soils with little human intervention. Their use in gastronomy dates back centuries, being a traditional food in various cultures due to their multiple benefits.

Properties: Nettles are rich in vitamins A, C, K, and B complex, as well as essential minerals like iron, calcium, magnesium, and potassium. Furthermore, they have anti-inflammatory and antioxidant properties, making them a functional food that provides important nutrients for bone health, circulation, and the immune system.

Synonyms in Hispanic America: Depending on the country, nettles may also be known as urtiga, ortiga brava, ortiga común, or simply ortiga. In some rural regions, they are called burrito or burrilla, although these terms can vary locally.

In summary, nettles are a versatile and nutritious ingredient for those looking to incorporate natural and healthy ingredients into their recipes, always remembering to handle them with care before cooking.