Nettle leaf

Nettle leaf comes from the stinging nettle plant (Urtica dioica), a common weed found across the UK and Europe. The leaves are typically harvested when young and tender, then dried and processed for use in food and drink. Processing usually involves drying and sometimes grinding the leaves into a powder or extracting their compounds.

Nettle leaf is primarily used to impart a distinct, slightly earthy flavour to food and beverages. It is often found in herbal teas and kombuchas, where it contributes to the overall taste profile. It can also be used as a natural colouring agent, providing a green hue to certain products.

Nettle leaf is not classified as a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is consumed as a food ingredient, often in teas. While nettle has been traditionally used in herbal medicine, scientific evidence for specific health benefits at typical dietary intake levels is limited. EFSA has not evaluated nettle leaf as a food additive. There are no widespread controversies regarding its use as a food ingredient.