Ingredient Overview
Nettle is recognised for the stinging hairs on its fresh leaves. The processed leaf has a history in foods and herbal preparations and provides a distinct raw material from nettle root.
The dried and processed leaf has a different practical character from the fresh stinging plant. Nettle’s food and herbal history centres on how that harvested material is prepared. A leaf extract focuses on the aerial plant material, while root-based nettle preparations remain a separate ingredient category.