While all parts of the nettle plant are edible, the leaves and stems can’t be eaten straight from the plant due to the barbs. Instead, you must thoroughly cook the plant before eating it to deactivate its stinging potential. When the plant is uncooked it is toxic. Harvesting involves cutting back the top third of the plant, just above a node where leaves branch out. This will encourage new growth. The leaves will have the best flavor in cooking if they are harvested before the plant flowers. After this, the leaves because somewhat tough and stringy. The leaves of stinging nettle can be used in the same way—and in the same recipes—as you would use cooked spinach.