Nettle

Nettle, also known as stinging nettle, is a herbaceous flowering plant native to Europe, Asia, and parts of North Africa. The leaves and stems are covered in fine hairs that release irritating chemicals when touched. For food use, nettle is typically processed to remove its sting and is often used in dried or powdered form.

Nettle is used as a flavoring agent and for its nutritional content, particularly in teas and herbal infusions. It can also be found in some candies and gummy products, contributing a unique, slightly earthy flavor profile. Manufacturers use it to add a distinct taste and appeal to a variety of food items.

Nettle is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a source of vitamins and minerals and has been traditionally used in herbal medicine. Some studies suggest potential anti-inflammatory properties, but more research is needed. JECFA and EFSA have evaluated nettle and its extracts, but they have not set specific numeric limits for its consumption in food.