Stinging Nettle

Stinging Nettle (Urtica massaica), also known as meleye (pokot), siwat (kapsigis), thaa (Embu), thabai (Kikuyu).

Stinging nettle is an erect perennial herb and is common throughout the sub- humid East African Highlands.

The plant is covered with short (2 mm) stinging hairs that cause an intense burning irritation to the skin.

Leaves are large and heart-shaped and may be eaten after cooking. The small green flowers are borne on clusters arising from the leaf axils (intersection with the stem).

The fruit is small, round and flattened. Stinging nettle is most common in forest margins or clearings, or along streams and other disturbed areas.It is often found adjacent to dwellings or cattle pens.

Stinging nettle is propagated by either seed or by cuttings of its swollen roots (rhizomes).the plant prefers fertile, clay soils.

The young leaves are preferred, so the management often includes frequent pruning and re-growth.As stated earlier the plant is covered with irritating hairs, so harvest is usually performed by knocking the leaves to the ground using a stick, and then picking up the leaves by hand using a glove or plastic bag.

After boiling, the leaves lose their irritating properties.Click here to learn how to prepare and enjoy Stinging Nettle

Nutritive value

Its because of the difficulties associated with harvesting and handling the plant, its use has decreased over the past several years and its almost never sold alongside other traditional leafy greens at the local markets.

The Kikuyu of Kenya occasional prepare stinging nettle, usually mixed with potatoes.The leaves contain 6% protein, 3.5% minerals and are rich in Vitamin A.