Stinging Nettle, Urtica dioica, is found wild in moist meadows and wood edges. The heady aroma of fresh nettle is the aroma of spring for many a forager. In spring, the green tops and leaves of the plant before flowering are tender and impart a deep herbaceous flavor full of nutrients. Handle with thick gloves as the leaves and stems bear stinging hairs. (However if you do get stung this is only a reaction to the histamine like substance in the hairs, and is used in some countries as an anti inflammatory to ease arthritis.) Cooking by blanching, drying, or microwaving will eliminate the stinging properties and the plant can then be used as a spring vegetable in pastas, pizza, eggs, mashed potatoes.