Stinging nettle leaves & stalks are a great spring time tonic! I stuff a pint jar full of washed nettles, pour in boiling water and let steep for several hours and sometimes over night. It is important to keep it covered, so vital nutrients are not lost in the steam. The longer you let steep, the more nourishing the infusion becomes. Susan Weed says, "the result is a liquid much thicker and darker than an herbal tea, leaving no doubt that you are dealing with a medicine, not a breakfast drink." My daughter, on the other hand, prefers drinking as a tea, with a spoonful of local honey! I put one cup of fresh nettles in 2 cups of boiling water, let steep 5-7 minutes, strain, add honey.
You can also eat nettles, just make sure they are steamed or cooked! My gardening partner loves to eat them as a steamed vegetable, much like spinach or chard. You can also add them to soups.
I highly recommend two books by Susan Weed, Herbal for The Childbearing Year and Healing Wise. In her book, Healing Wise, she has an entire chapter dedicated to stinging nettles and the benefits of it's leaves, stalks, seeds, and roots. I have referenced both of these books hundreds of times and loan them out to friends whenever needed. They are available at Thymely Solutions.
