To make leaf powder: Leaves, stems and tops of plant should be dried in a cool dark place so the leaves don’t blanch. It takes a day or so. Then grind them into a powder using a clean spice grinder.

Store in a glass airtight jar in a cool dark place. It keeps well so this is an economical way to preserve and enjoy greens in winter.

(The powder will cling to the sides from static if storing in plastic.)

It tastes “green” but not grassy or spinach-y. It has a slight raw peanuts flavor. The leaves are also a little fuzzy.

I use it mostly in salads. But it can also be thrown whole into sauces and curries.

For thinner soups and smoothies, I recommend drying the leaves first and grinding them into a powder.

Leaf powder can also be mixed in batters/dough for breads, pastas, filling for dumplings, anything.

I use the genus name Boehmeria to differentiate it from other plants called false nettle that are not native to North America.

Here is Boehmeria cylindrica’s distribution from https://bplant.org/plant/421#range

It is a shade growing plant. It can tolerate up to part-sun. It likes rich hummusy, mulchy forest-floor soil. It might look like a tender plant, but it’s a trooper through high summer temperatures of American SE.