The image, above, shows the full henbit deadnettle plant(Lamium amplexicaule), clearly showing the stem, leaves
and flowers..
| Common Name: Henbit Deadnettle |
| Scientific Name: Lamium amplexicaule |
| Other Names: Greater Henbit, Henbit |
| Family: Lamiaceae |
| Range: Europe, including Britain, from Norway south and east to N. Africa, W. Mediterranean and W. Asia. |
Physical Characteristics
Lamium amplexicaule is a hardy Annual plant, growing to 30cm (1 ft) tall. It is hardy to zone 4 and is not frost tender. The plant flowers from April to August and seeds ripen from May to September. The flowers are hermaphrodite and are pollinated by bees. The plant is self-fertile.
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| Edible Parts: Young Shoots, Leaves, Flowers |
 Edibility Rating: 2 
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 Known Hazards: None Known.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Henbit Deadnettle along with all the Henbit Deadnettle containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Henbit Deadnettle as a major wild food ingredient.
Henbit Deadnettle, Lamium amplexicaule (also known as Greater Henbit) is an annual herbaceous plant of the Lamiaceae (mint) family. It is native throughout Europe and western Asia and north Africa which grows in a variety of habitats from open grassland to woodland, generally on moist, fertile soils. In the correct conditions this plant can grow to 25cm tall and has green cubic stems that bear broad, rounded, softly hairy leaves with a rounded base and a lobed margin. These leaves are superficially similar to those of stinging nettles (Urtica dioica) but do not sting hence they are described as 'dead'. The flowers of this plant are pink to purple in hue and are often produced in spring in northern climes and throughout the year in warmer areas. It is often found alongside the similar species, Red Deadnettle (Lamium purpureum) which is easily mistaken for it since they both have similar looking leaves and similar bright purple flowers; they can be distinguished by the stalked leaves of Red Deadnettle on the flower stem, compared to the unstalked leaves of Henbit Deadnettle. Henbit Deadnettle propagates readily by seed and can often become an invasive weed.
The young shoots, leaves and flowers of this plant are edible and, once washed, can be simply cooked by adding to frying pan with a knob of butter some spring onions and plenty of seasoning. When sautàed for ten minutes they are ready to consume. Ideally finish with a twist of fresh nutmeg and a squeeze of fresh lemon juice before serving. The tops of young plants can also be used in salads or can be stir-fried as a spring vegetable. The flavour is best when the plant is in flower as it can be very insipid when young. The plant can also be treated as a potherb. The flowers are edible and can be added to salads or used to garnish desserts.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Henbit Deadnettle as a major wild food ingredient.
Henbit Deadnettle, Lamium amplexicaule (also known as Greater Henbit) is an annual herbaceous plant of the Lamiaceae (mint) family. It is native throughout Europe and western Asia and north Africa which grows in a variety of habitats from open grassland to woodland, generally on moist, fertile soils. In the correct conditions this plant can grow to 25cm tall and has green cubic stems that bear broad, rounded, softly hairy leaves with a rounded base and a lobed margin. These leaves are superficially similar to those of stinging nettles (Urtica dioica) but do not sting hence they are described as 'dead'. The flowers of this plant are pink to purple in hue and are often produced in spring in northern climes and throughout the year in warmer areas. It is often found alongside the similar species, Red Deadnettle (Lamium purpureum) which is easily mistaken for it since they both have similar looking leaves and similar bright purple flowers; they can be distinguished by the stalked leaves of Red Deadnettle on the flower stem, compared to the unstalked leaves of Henbit Deadnettle. Henbit Deadnettle propagates readily by seed and can often become an invasive weed.
The young shoots, leaves and flowers of this plant are edible and, once washed, can be simply cooked by adding to frying pan with a knob of butter some spring onions and plenty of seasoning. When sautàed for ten minutes they are ready to consume. Ideally finish with a twist of fresh nutmeg and a squeeze of fresh lemon juice before serving. The tops of young plants can also be used in salads or can be stir-fried as a spring vegetable. The flavour is best when the plant is in flower as it can be very insipid when young. The plant can also be treated as a potherb. The flowers are edible and can be added to salads or used to garnish desserts.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Henbit Deadnettle recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Nanakusa-gayu (Seven Herb Congee) Origin: Japan |
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