White Dead-nettle

Description

White Dead-nettle (Lamium album) belongs to the Lamiaceae family and is native to Europe. It thrives in Woods, Damp fields, Gardens environments across regions including Italy, France, Germany, UK, Scandinavia.

Botanically, White Dead-nettle is looks like nettle but no sting. Leaves soup sauteed.. It is also known locally as Ortiga falsa.

The edible parts include Leaves, Flowers. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, June, March and May.

Nutritionally, White Dead-nettle stands out for its Vitamin K (40.0mg, 33% DV), Calcium (120.0mg, 9% DV) and Vitamin C (8.0mg, 9% DV). It also provides 1.5g protein and 1.8g dietary fiber per 100g serving.

In the kitchen, White Dead-nettle offers a Mild sweet herbaceous flavor profile. Sauteed soup salad. Common culinary applications include soup, sauteed, salad. Popular preparations include False nettle soup, Sauteed greens with garlic, Wild green pesto, Leafy green soup.

For storage, fresh 2d.

Safety note: No toxicity. Antinutrient content is no significant. Safe lookalike species include Nettle with sting. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect white dead-nettle during Mar, Apr, May and Jun. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically woods, damp fields, gardens. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued white dead-nettle as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, white dead-nettle pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

soup, sauteed, salad

Storage

Fresh 2d

Recipes

• False nettle soup
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from White Dead-nettle
• Traditional White Dead-nettle soup
• White Dead-nettle and potato frittata

Where It Grows