Traditional food plays an important role in local identity, consumer behaviour, the transfer of cultural heritage to future generations and the interaction of this heritage with the rest of the world. Local products are, as a rule, natural products, which have a high nutritional and biological value and are perfectly inscribed in the national food traditions. Until the advent of agriculture, the fi rst foods for our ancestors were those picked up from nature. Th ey had a longer life expectancy and a stronger immune system, and this is probably due to their diet rich in herbs and raw products. Nettles play an important role in nutrition and health, especially in spring aft er the relative shortage of fresh sources of vitamins in the winter period, when the nutritional qualities of vegetables and food are low. Th e preliminary study carried out in the fi eld, found that nettles were used in various traditional dishes in various regions of the Republic of Moldova such as: soups, broths, stews, sauces, fasting food, pilafs, salads, pies, canned food for the winter, spices, drinks, tinctures, etc. Th ese plants were also used in traditional medicine, methods of care and health, craft smanship (making textile fi bers, coarse fabrics, fi shing ropes, paper), fodder for animals, destruction of insects and pests in the garden, etc. According to popular beliefs, many customs and superstitions are related to nettles. Th ey are associated with their protective force, with their endowment to heal and maintain people’s health, to remove unclean forces; bundles of nettles were hung at the entrance and corners of the house, animal stables, etc. In the framework of the study of the state program 20.8009.0807.17 analyzing the composition and physico-chemical properties of nettles and of dishes with the use of nettles, a fairly high biological value of these plants was noted. Nettles are rich in substances of protein nature, having a large number of amino acids, carbohydrates, vitamins C, B2, and K pantothenic acid, folic acid, chlorophyll, carotene, calcium salts, magnesium, iron, silicon, phosphates, etc.