Nettles.

We cannot emphasise too strongly the food value of nettles at the Springtime of the year, when the leaves are young and tender. We once knew a family who lived on nettles boiled with a little oatmeal, seasoned with pepper and salt, and butter, and eaten like cabbage. The liquid in which they were boiled was drunk as broth. Nettles are both food and medicine, and deserve a place in the national dietary.

Common Plants and their Uses in Medicine was written by Richard Lawrence Hool, F.N.A.M.H., in 1922.