Stinging nettle

Like: 
1
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
Nutrients: 
K, Ca, S, Cu, Fe, Na
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