“…Furthermore, wide range of recent studies reported the traditional cooking methods of stinging nettle leaves for human consumption. For example, the leaves and the aerial parts of stinging nettle: fresh leaves cooked as vegetable or dried leaves added to soup, especially in winter (Demir, 2020); leaves are used to prepare saag for remedy to Anthelmintic, antiseptic, dandruff, gout, nephritis sprain (Kumar, 2021); decoction and infusion (Maria S. González, García-Barriuso and Amich, 2010;Shonte, 2017); rst boiled and then fried with onions (Yesil and Inal, 2019), frequently used as green vegetable (Prakash et al, 2020); Sauteed in oil, added to pastry, fried with egg, boiled as salad and tea (Hançer et al, 2020); eaten raw, cooked with bulgur in Iğdır Province, Turkey (Çakir, 2017); roasted and then cooked, and boiled with oil and salt Vegetable (Ding et al, 2021). Local people have good knowledge of stinging nettles, including their time of availability, processing, and cooking method as well about their traditional medicinal value.…”