Purple Deadnettle, Lamium purpureum, is a common annual herb that appears early in the spring, often covering lawns and disturbed soil with a blanket of green and purple. Despite its classification by many as a weed, this member of the mint family is an edible wild green that has been consumed for centuries. This easily foraged plant offers a mild, earthy flavor and a surprising array of nutritional components. Confirming its edibility is the first step toward utilizing this abundant spring resource.
Identifying the Plant and Ensuring Safety
Proper identification is paramount before consuming any wild plant, and Purple Deadnettle offers several distinct features that make it relatively easy to recognize. The plant is characterized by a square stem, a trait shared by all members of the Lamiaceae (mint) family. Its leaves are fuzzy, triangular or heart-shaped, and arranged oppositely along the stem. The upper leaves are usually the most distinctive, displaying a deep purplish-red coloration that gives the plant its common name.
Small, tubular, pink to purple flowers grow in clusters at the top of the plant, nestled among the purple-tinged upper leaves. The name “deadnettle” comes from its resemblance to stinging nettle, but it lacks the stinging hairs, making it harmless to the touch. Purple Deadnettle has no known toxic look-alikes; its most common look-alike is Henbit (Lamium amplexicaule), which is also edible and non-toxic. Henbit can be distinguished because its upper leaves wrap directly around the stem without a stalk, unlike the deadnettle’s stalked leaves.
Harvesting and Culinary Preparation
The best time to harvest Purple Deadnettle is in early spring before heavy flowering causes the stems to become tough. The entire aerial portion of the plant—the leaves, stems, and flowers—is edible and can be harvested by snipping the stems about a half-inch above the ground. Harvesting the young, tender tops is recommended as older stems can be less palatable.
The taste profile is generally mild and earthy, though some describe a slightly bitter, sweet, or even mushroom-like flavor. The slightly fuzzy texture of the leaves makes them better suited for cooking, which softens them, but they can still be enjoyed raw in moderation. Purple Deadnettle can be used raw in salads, blended into smoothies, or incorporated into pesto. When cooked, it functions similarly to spinach, making it an excellent addition to soups, stews, and stir-fries. The tiny purple flowers also make an attractive and edible garnish.
Nutritional Value and Health Properties
Purple Deadnettle is not just a free food source, but a nutritionally valuable one, containing a variety of beneficial compounds. It is a good source of several vitamins, notably Vitamin C and Vitamin A. The plant is also recognized for its high content of iron and fiber.
The health properties of Lamium purpureum are attributed to its phytochemical composition, including polyphenols and flavonoids. These compounds provide antioxidant properties that help combat oxidative stress in the body. The flavonoid quercetin is present, which is associated with anti-inflammatory and mild antihistamine effects. These properties have traditionally led to its use for supporting the immune system and easing the symptoms of seasonal allergies.