The stinging nettle is a perennial found all over the world. Its square, bristly stems with pointed leaves and downy undersides are unmistakable to the touch. Young iron-rich nettle tops, gathered when about a foot high, can be used as a green spring vegetable, usually in the form of a puree. In Scotland, nettles are often combined with vegetables and rice. Scandinavian countries boast a delicious beer and wine made from nettle.