PURPLE DEAD NETTLE
Family: Mentha
Genus: Lamium
Species: purpureum
Taxon: Lamium purpureum
Description: Purple Dead Nettle is an annual and early ground cover.
It is a Europe and Asia native but was introduced to United States and
Canada. A member of the mint family, it has the signature square
stem. The shape of the plant is triangular, and the stalk it attached to
the stems leaf blades. Their leaves are opposite, spade or heart shaped
with rounded teeth at the leaf margin and crowd together along the
stem. The pairs of leaves rotate 90 degrees from the pairs immediately
above or below. The upper surface of each leaf is fuzzy and has
indented veins, purplish in color. Purple Dead Nettle flowers are
purple to pink, tubular in shape, about 1/2" with the upper and lower
lip ends turning inward. The lower lip is divided into 2 rounded lobes
that are reduced in size to small teeth. Flowers will typically bloom in April. The scent of the
Purple Dead Nettle is grassy and a bit floral when flowers are in bloom.
Harvesting: Purple Dead Nettle tends to grow on roadsides and disturbed areas. In early spring
they can blanket fields in color before crops or gardens have been planted. Pick the upper leaves
and stem in spring and summer. The stems get a bit woody later in the season, but the leaves will
still be good to harvest. The flowers can also be harvested. The fresh plant is used for tinctures
and infusing in oils for salve. Hang and dry of the fresh plants for teas or future infusing.
Historic Notes: In older folk lore it is said that Dead Nettle is a cheerful herb and makes the heart
merry. The Greek translation “the devouring purple monster” is regarding its ability to change
the barren into something beautiful and useful. The use of dried flowers and leaves have been
burnt in a smudge to help lift your spirits. The fresh plant produces a light green to dark green
colored dye, depending on the mordant used.
Cautions: Purple Dead Nettle may have a laxative effect if consumed in large amounts. It is not
safe for breastfeeding or pregnant women.
Cultivation: Zones 3 – 8 In autumn plant freshly harvested seed directly in prepared growing
area that has full sunlight or partial shade. Space the seeds about 12 inches apart, and ¼ inch
deep. Water the area lightly. Stored seeds are planted in the spring when the soil is dry enough to
be worked. Gemination for spring planted seed is 1 to 2 months.
Constituents: Phenylethanoid glycosides named lamiuside A,B,C,D and E, flavonol 3-O-
guicoside-6”-O-malonyltransferase, phenols and flavonoids qermacrene D. The seed oil contains
octadeca- 5,6-trans-16-trienoic acid (lamenallenic acid), other unsaturated esters, oleate and
linolenate.
General Usage
Antibacterial: Purple Dead Nettle has strong antibacterial as well as antiseptic properties. Apply
Purple Dead Nettle First Aid Salve (recipe follows) to cuts, scrapes, insect bites and infections.
Antifungal: The fresh plant tincture of Purple Dead Nettle makes a soothing spray for applying to
fungal infections such as athlete’s foot.
Allergies: Tea of Purple Dead Nettle acts as an antihistamine and is helpful during allergy season.
Steep 1 heaping tsp. dried or 1 tbsp. fresh per cup of boiling-hot water, steeped 10 minutes. For
chronic conditions, take 1 cup of tea 3 to 4 times throughout the day. Dead Nettle – Yarrow
Antihistamine Tincture (recipe follows) is also an excellent remedy to take during allergy attacks.
Colds Remedy: Purple Dead Nettle helps to prevent secondary infections of the sinus, throat and
lower respiratory tract. Take a tea made with 2 tsp. of the crushed dried flowering tops to 1 cup
boiling-hot water, steeped 10 minutes, or Dead Nettle – Yarrow Antihistamine Tincture (recipe
follows).
Diuretic: The brewed tea and can be used as a diuretic for mild edema, urinary tract and kidney
aid. Steep 1 heaping tsp. dried or 1 tbsp. fresh per cup of boiling-hot water, steeped 10 minutes.
Take 3 to 4 cups throughout the day, if needed.
Oral aid: mouthwash gargle an infused tincture for irritated throat.
Tonic: Purple Dead Nettle is highly nutritious, containing vitamin C, iron, and fiber. The oil in
the seeds is packed with antioxidants. The wild fresh greens can be used to add boost nutrition by
adding them to green drinks. The dried plant can be used as a tonic tea. Steep 2 tsp. of the
crushed dried flowering tops to 1 cup boiling-hot water. Steep 10 minutes before straining and
drinking.
Wilderness First aid: Mash the plant to make a poultice for treating minor wounds and to help
stop bleeding. The poultice reduces swelling and its antibacterial and antifungal properties will
help prevent infections.
Wounds: (See Antibacterial above)
Recipes
Wild Green Pesto
2 cups young Purple Dead Nettle
2 cups assorted wild edible greens (such as Miner’s Lettuce, young Stinging Nettle, Ball-head
Waterleaf, young Dandelion, Shepherd’s Purse, Henbit, Purslane, Chickweed)
¼ cup pine nuts
3 cloves garlic
Zest of lemon (or ¼ cup Sheep Sorrel leaves)
2/3 cup virgin olive oil
Salt & pepper
Clean your plant greens. In food processor pulse garlic & pine nuts to a mealy texture.
Add your greens and lemon zest (or Sheep Sorrel). While food processor is running slowly pour in
olive oil until the mixture reaches the desired consistency. Add salt and pepper to taste.
Dead Nettle – Yarrow Antihistamine Tincture
Infuse fresh 3 parts Purple Dead Nettle flowering tops to 1 part Yarrow leaves in 80% food
grade alcohol (vodka works well) to completely cover plant material. Let the mixture infuse for
a month.
Strain the tincture through unbleached coffee filters, pour into glass containers and seal.
Take ½ tsp 3 times daily for allergies or take when having a histamine reaction.
Purple Dead Nettle First Aid Salve
½ cup Purple Dead Nettle
¼ cup chopped Hound’s Tongue root
¼ cup Yarrow leaves and/or flowers
1½ cups olive oil
Beeswax, shaved or beads
1 tsp. lavender essential oil, Cottonwood bud infused oil or tea tree oil
In blender or food processor blend together the herbs and oil. Allow the mixture to stand
overnight. The following day strain the oil through multiple layers of cheesecloth, squeezing the
mass gently to extract remaining oil.
Heat the oil on low heat in a saucepan until warm enough to melt beeswax. Melt the
beeswax in the oil, two teaspoons a time. Test the consistency of the salve after each addition by
dropping a small amount on a chilled plate. When the salve reaches desired consistency, cease
adding the beeswax. Stir in the lavender, Cottonwood bud or tea tree oil as a preservative. Slowly
and carefully pour the salve into small jars being careful to leave the small round moisture
bubbles in the bottom of the pan. Cap the jars when the salve has completely cooled.
(Monograph by Lou Anne Gwartney)
