Nettle
Bichu booti, or nettle, is a prickly shrub-like plant that grows around our house. When I was young, I would often accidentally touch it and feel a stinging sensation and itchiness all over my palm. My mother, Nandini, makes a chutney out of it that we enjoy with roti or rice.
—- Banno, Nainital
What is it?
Nettle, or stinging nettle, is a perennial plant in the Urticaceae family. The leaves and stem of the plant have trichomes, or hollow stinging hairs which inject compounds into the skin upon contact, causing a painful and itchy rash. Processing the leaves neutralises the sting, after which they can be consumed. The fruit of the stinging nettle is round and contains small dark brown or nearly black seeds. The root system of nettle is made up of a taproot with fine rootlets, which allows it to expand. Source.
What other names does it have?
Botanical Name: Urtica dioica
Regional Names: Bichhu-buti, Bichoo Ghas (Hindi)
When is it in season?
Where is it found?
The natural habitat for stinging nettle is along forest fringes, hills, and riverbanks. The plant thrives and grows wildly in moist, nitrogen-rich, and highly fertile soil. It is commonly found at altitudes ranging from 1,200 to 3,500 metres. Nettle prefers cool, moist, and semi-shaded climates.
What is its history/cultural significance?
Nettle is intrinsically embedded in Himalayan culture, prized for its medicinal properties. The plant is usually foraged, but is also sold in local markets. It has a dual nature; while on one hand, it causes pain and itching, on the other, it is used for blocking nerve and joint pain. The sting of the nettle injects histamine, acetylcholine, serotonin, and formic acid, which results in increased blood flow to the area. The leaves are used as home remedies for fever and digestive concerns, and are part of the family lore and cultural knowledge. However, in the wild, locals watch their step to avoid accidentally brushing against nettle leaves.
Beyond food and medicine, Himalayan nettle has long been valued as a source of fibre. Across Nepal, the stems of Himalayan giant nettle (commonly known as ‘allo’) are processed into a remarkably strong natural fibre used for weaving textiles, ropes, and bags. In Sikles, a traditional Gurung village at about 6,000 feet in Nepal’s Annapurna range, artisans continue the practice of weaving allo into sturdy shoulder bags known as ‘bhangre’. Traditionally woven entirely from allo fibre, these everyday bags were used to carry everything from firewood and potatoes to even children. Today, many weavers combine allo with cotton.
How can you use it?
Nettle leaves can be used for a range of culinary applications, like making teas, soups or cooking them into greens like spinach. It is important to wear gloves while handling the leaves as they can sting while preparing. To neutralise the sting, blanch the leaves in hot water for 1-2 minutes before using them. The plant is commonly known as ‘bichoo ghas’, which translates to ‘scorpion grass’, highlighting its stinging nature.
What states can I find it in?
What parts of the plant are edible?
leaves
Is it nutritious?
According to this source, nettle is rich in Vitamin K. It is also a rich source of Vitamin A and dietary fibre. It contains compounds like flavonoids and lignans, which help reduce oxidative stress and inflammation, contributing towards heart health.
How do you store it?
Fresh, unwashed nettle leaves can be kept in the refrigerator for a couple of days. To extend their shelf life, they can be washed, blanched, and then frozen for 3-6 months. Alternatively, nettle leaves can be air-dried or dried using low heat and stored in an airtight container for up to a year.
Stories:
Bichchu Booti- a fierce plant with the power to sting and to heal by Bhanu Priya
Bhanu Priya’s account on stinging nettle in her village Satyawali in Himachal Pradesh
Recipes:
Pahadi Bicchu Saag Recipe by Kusum Bhatt
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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