Nettle is one of the most common plants on Earth, it is known on all continents except Antarctica and has about 60 genera and more than 1000 species. People say: "Where a human settles, there will be nettles".
Nettle contains vitamins: B, C, E, K and carotene. Ascorbic acid is very rich in very young spring leaves. The leaves contain a large amount of starch, sugars, tannins, organic acids. Nettle is rich and chlorophyll containing magnesium. Nettle is one of the few plants rich in calcium.
Nettle is a very early plant. It is the richest in vitamins and trace elements, not only useful, but also tasty. For a long time, leaves  of nettle are used to make soups, mashed potatoes, salads.
It can be simple soup with nettles and vegetables, seasoned with sour cream and boiled egg. Cooking soups should be without prolonged cooking, which will certainly destroy some of the important spring vitamins.
Better leaves of nettle are fresh - in salads. And not to "burn" they should be scalded or slightly wilted. Especially valuable nettle in the spring, her young leaves are added to salads, as the main green mass. In the Transcaucasus, nettles are salted and used as a seasoning for meat, in Dagestan they make a stuffing for pies, in Georgia it is crushed into gruel and filled with vinegar, vegetable oil, salt and pepper. Dry leaves of nettle stinging can be added to flour when baking healthy bread - 1 part of nettle for 4 parts of flour.