Purple dead-nettle

Lamium purpureum

leaf · flower

Downy purplish leaves and pink flowers with a mild, earthy taste, raw in salads or in a green soup.

Origin

Europe and Asia

Where to find it

In vegetable gardens, plowed fields and along paths, from the end of winter; it often blooms with Persian speedwell, in a pink and blue carpet.

Season (United States)

February to May

Preparation

The tops of the stems are picked, leaves and flowers, rinsed and eaten raw, or dropped into a soup for a few minutes; the tough lower stems are left.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Rosmarinic acid

Did you know?

It doesn't sting, hence its name “dead-nettle”, and it is not in the nettle family.