Stinging nettle, sometimes referred to as 'Indian spinach', is found in forest clearings and shaded woods. The young shoots (less than 15 centimetres) are cut and cooked in boiling water. After boiling, the water and the stinging outer portion of the nettles are discarded and the shoots are re-boiled until tender. Stinging nettle is a good source of vitamins A and C, protein and iron. It also has additional purposes-the fibres of the stem are often used in making rope, and the nettle tips are used to make teas.