Urtica dioica, often known as common nettle, stinging nettle or nettle leaf, or just a nettle or stinger, is a herbaceous perennial flowering plant in the family Urticaceae. Originally native to Europe, much of temperate Asia and western North Africa, it is now found worldwide, including New Zealand and North America. The plant has a long history of use as a source for traditional medicine, food, tea, and textile raw material in ancient societies such as the Saxons. The stems and leaves of nettle are covered with poisonous thorns. When touched, they inject many chemicals into the human body, causing stinging pain. The soaked nettle leaves can be eaten, and are suitable for soup or as a vegetable. They are especially popular in Northern Europe. They can also be mixed with pasta or cheese. Compared with other vegetables, nettle is rich in nutrients, rich in protein, vitamin A, C, iron, potassium, magnesium, calcium, especially the protein content can reach one-fourth of the dry weight. Nettle can be used for lactagogue, pain relief, arthritis, anemia, etc. It can be used in shampoo to prevent dandruff.