Often called “stinging nettles,” these Cascade natives can add excitement and danger to your canning agenda. The small, hairlike fibers along the leaves and stalk add a bit of a thrill to the kitchen experience—if touched, the follicles break and release formic acid that itches and irritates the skin. Even though nettles have a reputation for causing pain, they are also known for reducing allergy symptoms because of their anti-inflammatory qualities. Once these spiny culprits are blanched, they are more than safe to handle. Historically used to make a medicinal tea, nettles are wonderful culinary ingredients.