Here's one of my favorite wild plants. The one difficulty, obviously, is the stinging part. I don't have any trouble avoiding them, but grandchildren aren't so quick to spot them.
I allowed more than usual to grow last year because I intended to harvest them and make a lot of cord from their fibers. However, I didn't get around to that project, which means that this spring we have an abundance. The greens make good eating. I'm even drying some so we can use the powdered leaf in soups next winter. Nettles are very high in protein (25 percent, I read). No wonder cattle love them.
We ate nettles last night cooked like spinach. The left-overs made soup for lunch today.
Puree the cooked nettles in a blender with milk or broth. Warm. Add salt, pepper, butter to taste.