Nettle Leaves | Stinging Nettle | Bichhu Buti | Urtica dioica

• Scientific Name: Urtica dioica L. Nettle Leaves have a natural green to olive-green appearance, lightly textured surface, leafy aroma, and distinctive green flavour. Urtica dioica is the recognised botanical species commonly known as Stinging Nettle.

• Also Known As: Nettle Leaves, Stinging Nettle Leaves, Common Nettle, Nettle Leaf, Bichhu Buti, Bichhoo Booti, and Qurrays Leaves.

• What It’s Known For: A versatile leaf ingredient with grassy, earthy, vegetal, mildly spinach-like, and gently bitter notes. Commonly prepared as an infusion or added to soups, broths, sauces, rice, pasta, breads, and seasoning blends.

• How to Use: For an infusion, add a small quantity to hot water, cover, steep for 5–10 minutes, and strain. For cooking, crumble and add to soups, broths, sauces, vegetables, rice, or dough according to the recipe.

• Awafi Mill Quality: Carefully selected Nettle Leaves packed without added colours, artificial flavours, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.

How to prepare: Steep 1–2 teaspoons of dried leaves in hot water for 10 minutes. The tea has a rich, "green" flavor similar to spinach with a slightly seaweed-like saltiness.

How it’s used: Enjoyed as a revitalizing mineral-rich tea; used as a nourishing hair rinse to support scalp health and shine; or added to soups and stews for an extra boost of plant-based minerals.

Quality profile: 100% Pure, dried cut-leaf grade. Our Nettle leaves are harvested before the plant flowers—when nutrient density is at its peak—and carefully dried to maintain their deep forest-green color.