Henbit Dead Nettle (Lamium amplexicaule) is a common annual plant widely distributed across temperate regions, often appearing as a low-growing presence in lawns and gardens. It is a Eurasian native that has naturalized across North America, emerging in early spring as one of the first sources of forage. Henbit is a member of the mint family (Lamiaceae), characterized by square stems, though it lacks the strong mint aroma.
Identifying Henbit Dead Nettle
Henbit Dead Nettle is a low-growing plant, typically reaching a height between four and ten inches, characterized by a distinctive square stem. The lower leaves are stalked, attached by a small stem. The upper leaves, however, are rounded or kidney-shaped with scalloped edges and are sessile, meaning they directly clasp the main stem. This clasping characteristic helps distinguish Lamium amplexicaule from its close relatives.
The plant produces small, tubular, purplish-pink flowers that emerge in whorls from the leaf axils along the upper stem. Henbit is often confused with Purple Dead Nettle (Lamium purpureum), which grows in similar disturbed soils. The main difference is that Purple Dead Nettle has triangular, stalked leaves, and its upper leaves often turn purple. Henbit’s upper leaves are sessile and usually remain green, providing an important source of nectar for pollinators, such as bees, early in the growing season.
Uses as a Wild Edible
Every part of the Henbit Dead Nettle plant above ground—including the leaves, stems, and flowers—is edible. The flavor profile is generally mild and earthy, often compared to spinach or baby kale, sometimes with a faint herbal hint similar to mild oregano or sage.
The young leaves and flowers can be consumed raw in salads or as a garnish. Cooking the plant mitigates the fine hairs on the stems and leaves, which some find noticeable when eaten raw. Henbit can be cooked like any leafy green, such as being steamed, sautéed, or incorporated into soups and stir-fries. It can also be blended into smoothies or used as a substitute for basil in recipes like pesto.
Documented Traditional Uses
Beyond culinary uses, Henbit Dead Nettle has a history in traditional herbal practices, valued for its nutritional density. The plant is rich in micronutrients, including iron, vitamins A and C, fiber, and vitamin K. Iron supports red blood cell production, while vitamins A and C support the immune system, and fiber aids digestion.
Traditionally, Henbit has been used as a gentle spring tonic. It is recognized for its mild diuretic properties, promoting increased urination, and as a diaphoretic, encouraging sweating to help reduce fevers. Herbalists have also applied the plant externally as an astringent poultice to treat minor wounds, cuts, scrapes, and burns due to its antiseptic and anti-inflammatory qualities. Its high content of antioxidants and phytochemicals contributes to its anti-inflammatory and anti-rheumatic uses for alleviating joint stiffness and chronic pain.
Preparation and Safety Considerations
When harvesting Henbit Dead Nettle, gather plants from areas that have not been treated with chemical herbicides or pesticides. The best time to harvest is in early spring when the plants are young, as they have the most tender leaves and highest concentration of nutrients. Before consumption, thoroughly wash all harvested material to remove soil and debris.
While Henbit is safe for consumption, positive identification is paramount. It is often noted to have no poisonous lookalikes once it is flowering. Consuming very large quantities may result in mild digestive upset, such as bloating or diarrhea. Pregnant or nursing individuals should exercise caution and consult a healthcare professional before making the plant a regular part of their diet.