Stinging nettles are turning up on some restaurant menus, and they taste really good. I know you recommend them for hay fever. Rather, the best form is freeze-dried extracts of stinging nettle standardized to 1 percent silic acid. That said, I don't mean to discourage you from experimenting with nettles in your cooking, as they clearly have more to offer than allergy relief. Cooked nettles are a tasty source of iron and vitamins A and C and also provide you with some trace minerals, and with a bit of bitter flavor that is generally missing in the American diet.
People sometimes compare the texture to kale and the taste to artichokes.
They're treated as vegetables in Europe, and I'd like to see more people here including wild greens such as nettles in our diets too. Unfortunately, nettles are still a rare item even among gourmet grocery stores, and an expensive one at that. You can cook them the same way you prepare spinach . You'll find that the leaves are a little chewy. Do be careful when handling nettles before cooking.