Nettle

Common nettle, as it is properly called, stands densely with heart-shaped, serrated leaves in damp, nutrient-rich bogs, forest edges, parks and gardens. It emerges early in spring and the tender shoots can be used from March. It stings, but if you carefully grip the middle of the leaves you'll be fine, otherwise gloves are needed. As soon as it is heated in boiling water, in the pan or in the oven, its ability to sting disappears. In new Nordic cuisine it is used as greens in purées, soups and sauces, as steamed filling or in pesto to add deep, green umami. I like to smoke it in my smoker. There are recipes for this in e.g. Wild Food in the Kitchen.