Purple Dead Nettle (Lamium purpureum) is a widespread, low-growing herb in the mint family that appears early in spring. Recognized in herbalism and foraging for its nutritional and practical uses, collecting this resource safely requires familiarity with its features, proper harvesting locations, and preservation techniques.
Identifying Purple Dead Nettle Safely
Accurate identification is the most important step before consuming any foraged plant. A primary feature is the square stem, characteristic of the Lamiaceae (mint) family, which can be felt by gently rolling the stalk between your fingers. Leaves grow in opposite pairs along the stem; lower leaves are more heart-shaped and have distinct leaf stalks, or petioles.
The plant’s name comes from the purple or reddish-purple tint that develops on the upper leaves and bracts near the top of the stem. Small, pink to purple tubular flowers grow in dense whorls where the upper leaves meet the stem. Purple Dead Nettle is often confused with Henbit (Lamium amplexicaule), but Henbit’s upper leaves lack petioles and appear to wrap directly around the stem.
Optimal Timing and Location for Harvesting
The ideal time to harvest Purple Dead Nettle is in early spring, making it one of the first fresh herbs available after winter. Harvesting when the plant is young, before the weather becomes too hot, ensures the leaves and stems are tender and flavorful. The plant typically dies back during the heat of summer.
Location selection directly impacts the safety and quality of the harvested material. Avoid gathering plants from high-traffic roadsides, where they may absorb pollutants like heavy metals and car exhaust. Also, steer clear of areas sprayed with herbicides or pesticides, or places frequently used by pets. When foraging, only take what you need, ensuring you leave enough behind to allow the plant to reseed and support early-season pollinators.
Step-by-Step Harvesting Technique
To begin harvesting, use clean, sharp tools, such as small scissors or a knife, to make a clean cut. The most desirable part is the top portion, including the tender leaves, flowers, and upper stem. Cutting 2 to 4 inches down from the tip is recommended, as the lower stem can become tougher and less palatable.
Make the cut cleanly above the soil line to avoid introducing dirt or debris into your container. After cutting, gently invert and shake the harvested pieces to dislodge any insects. Collect the material in a breathable container, such as a basket or paper bag, to prevent moisture buildup that can cause the cuttings to spoil quickly.
Post-Harvest Processing and Storage
Once indoors, the material should be prepared immediately. A light rinse with cool water removes dust or insects, but avoid soaking, as excess water can cause the plant to become mushy. After rinsing, gently pat the material dry or allow surface moisture to evaporate before drying.
Drying Methods
Drying is the most common method for long-term preservation, using either air-drying or a dehydrator. Air drying requires spreading the material in a single layer on a screen in a well-ventilated area away from direct sunlight. A dehydrator set to a low temperature (95 to 115°F) will dry the material much faster. Once completely dry and brittle, store the herb in an airtight glass jar in a cool, dark place to maintain its potency.