Urticaceae

Nettle Family

Pellitory

FAMILY: Nettle family (Urticaceae) – Parietaria genus.

SPECIES: #1 rillita pellitory (Parietaria hespera Hinton). #2 Pennsylvania or common pellitory (Parietaria pensylvanica Muhl. ex Willd.).

TO UTILIZE AS FOOD: Warning! Cystoliths are tiny formations, usually made of calcium carbonate, in the leaves and flowers of certain plants. They’re common in the nettle family and a few other families. Regular intake may lead to the formation of kidney stones. Consumption of plants in this genus should be with due caution.

The following documentation is based on common pellitory (Parietaria pensylvanica) and rillita pellitory (Parietaria hesperia), both of which are essentially the same in terms of edibility. The mucilaginous leaves have a distinctively cucumber-like flavor. Fresh pellitory leaves are exceptionally mild. They would rank as a high-quality wild food if the texture wasn’t so gritty and hairy. Despite the texture, they still make fairly good salad material. Unlike nettle hairs, pellitory hairs do not sting. Brief boiling will solve any discomfort issues with the hairs. Common and rillita pellitory are moist, tender, delicate plants seemingly unfit for desert survival. They adapt by choosing locations sheltered from the desiccating conditions, such as shady cliff bases, behind large boulders, and under trees. The stems, especially the tips, are tender like the leaves. Removing the stems is unnecessary. All the herbaceous parts can simply be tossed into a stewpot. Simmering yields a rich green broth with a lettuce-like or nettle-like essence. Pellitorys are fantastic in vegetable soups. They won’t thicken stocks, but they will add character, a character well suited to be the main feature of any soup. Pellitorys dehydrate rapidly and retain a true green color. If the plants are to be dried, removing the stems may be wise. Dried leaves readily crumble into fine powder. Tea made by steeping the dried leaves is similar to nettle tea, though not as deep green. Based on flavor, texture, and aroma, common and rillita pellitory are fine resources. Finding and gathering a supply of these plants is reasonably easy, but their caloric value is insignificant. They won’t do much to satisfy a hungry forager. Pellitorys bloom anytime from March to October, typically in response to rainfall. They usually grow in shady areas among rocks. Overall, common and rillita pellitory are good plants.

IDENTIFICATION: The Parietaria genus is currently represented by 6 species in the United States, of which only 2 occur in the Southwest. Note that leaf shapes and vein patterns aren’t always reliable for differentiating these 2 species.

Description of common pellitory (Parietaria pensylvanica): FORM delicate, native plant about 7-40 cm tall; LEAVES simple; alternate; blades lance-ovate or elliptic; bases v-shaped; tips normally constricted and forming a lobe; margins smooth; surfaces hairy, the hairs nonstinging; veins branching above the petiole/blade junction; FLOWERS green, inconspicuous, regular, perfect or imperfect, ovary superior, and arranged in axillary clusters; sepals 4, distinct; petals 0; stigmas tufted; stamens 4; FRUITS achenes egg-shaped, shiny, tan to reddish-brown, and with rounded tips; HABITAT shady areas along rocky washes, among boulders, or under trees; throughout the United States; blooming March to October, or potentially anytime in response to rain.

Description of rillita pellitory (Parietaria hesperia): FORM delicate, native plant about 7-40 cm tall; LEAVES simple; alternate; blades lance-ovate or elliptic; bases u-shaped; tips not lobe-like; margins smooth; surfaces hairy, the hairs nonstinging; veins branching at the petiole/blade junction; FLOWERS green, inconspicuous, regular, perfect or imperfect, ovary superior, and arranged in axillary clusters; sepals 4, distinct; petals 0; stigmas tufted; stamens 4; FRUITS achenes egg-shaped, shiny, tan to reddish-brown, and with rounded tips; HABITAT shady areas along rocky washes, among boulders, or under trees; common at low elevations along washes from southern Arizona to Texas; blooming March to October, or potentially anytime in response to rain.

REFERENCES: #1 rillita pellitory (Parietaria hespera): leaves Tull (2013 pp. 138-139). #2 common pellitory (Parietaria pensylvanica): leaves Tull (2013 pp. 138-139). In addition, Facciola (p. 243) indicates that leaves of the primarily European species called pellitory of the wall (Parietaria officinalis) are edible.

Nettles

FAMILY: Nettle family (Urticaceae) – Urtica genus.

SPECIES: #1 stinging nettle (Urtica dioica L. ssp. dioica). #2 American, California, or slender nettle (Urtica dioica L. ssp. gracilis (Aiton) Selander). #3 hoary nettle (Urtica dioica L. ssp. holosericea (Nutt.) Thorne). #4 mountain nettle (Urtica gracilenta Greene). #5 dwarf nettle (Urtica urens L.).

TO UTILIZE AS FOOD: Warning! Cystoliths are tiny formations, usually made of calcium carbonate, in the leaves and flowers of certain plants. They’re common in the nettle family and a few other families. Regular consumption of nettle leaves may irritate the urinary tract and lead to the formation of kidney stones, so moderation is advised. Also, be sure to wear thick leather gloves when gathering nettles! The stinging hairs contain irritants called histamine, acetylcholine, and formic acid. Baking soda and water may help relieve the stinging rash.

Nettle leaves are edible after cooking. Steaming or boiling effectively renders the stinging hairs harmless. Nettle leaves taste mild. The flavor is similar to lettuce and plantain. A brackish character, along with an accent unique to nettles, is also apparent. All the species sampled during the fieldwork conducted for this reference (#2 and #3) tasted very similar, but leaf textures varied. Hoary nettle (U. dioica ssp. holosericea) is the most dissimilar due to a dense covering of short hairs that impart a raspy feeling when the leaves are eaten. Other species aren’t so hairy. Nettle leaf tea has a deep green herbal essence. Overall, nettles are an excellent wild food.

NOTES: A 100 gram serving of blanched nettle leaves (species unspecified) contains: 42 kilocalories, 87.67 grams of water, 2.71 g protein, 0.11 g fat, 7.49 g carbohydrates, 2.03 g ash, 481 mg calcium, 71 mg phosphorus, 57 mg magnesium, 1.64 mg iron, 0.34 mg zinc, 4 mg sodium, 334 mg potassium, 0.076 mg copper, 0.779 mg manganese, 0.3 µg selenium, 2,011 IU vitamin A, 498.6 µg vitamin K, and many other nutrients. Source: USDA National Nutrient Database for Standard Reference.

IDENTIFICATION: The Urtica genus is represented by 4 species in the United States, of which 3 grow in the Southwest. Nettles usually have two types of hairs: long stinging hairs and shorter non-stinging hairs. Checking for the presence or absence of rhizomes is important for confirming identity.

Description of nettles (the Urtica genus): FORM annual or perennial plants about 5-20 dm tall from taproots or rhizomes; monoecious or dioecious; LEAVES simple; opposite; blades lance- or heart-shaped; margins coarsely toothed; surfaces covered with stinging hairs and sometimes with additional, shorter, nonstinging hairs; FLOWERS green, inconspicuous, regular, unisexual, ovary superior, and arranged in long, drooping, spike-like, axillary clusters; sepals 4, distinct; petals 0; styles 0; stigmas tufted; stamens 4; FRUITS achenes ovoid-compressed and enveloped by persistent sepals; HABITAT moist mountain meadows, streams, and rich soils; widespread in North America, Europe, Asia, and elsewhere; blooming June to September.

REFERENCES: #1 stinging nettle (Urtica dioica ssp. dioica): leaves Facciola (p. 243). #2 California nettle (Urtica dioica ssp. gracilis): leaves Moerman (pp. 262-263). #3 hoary nettle (Urtica dioica ssp. holosericea): leaves Moerman (p. 263). #4 mountain nettle (Urtica gracilenta): leaves Seebeck (p. 89). #5 dwarf nettle (Urtica urens): leaves Couplan (pp. 68-70).