Stinging nettle

Edible: 
yes
Dynamic Accumulator: 
yes
Perennial: 
yes

U. dioica has a flavour similar to spinach mixed with cucumber when cooked, and is rich in vitamins A and C, iron, potassium, manganese, and calcium. Young plants were harvested by Native Americans and used as a cooked plant in spring when other food plants were scarce.[17] Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury.

Botanical name: 
Urtica dioica
Picture: