Unlike its stinging cousin, white dead-nettle does not irritate the skin, making it much more user-friendly in culinary uses. Its white flowers and young leaves are commonly used to make mild herbal teas with a grassy, slightly sweet taste. In rural cuisine, young white dead-nettle leaves are added to soups, omelets, and rustic breads, typically after a brief blanching. An interesting cultural note: in the past, small bundles of the plant were hung on windows and doors to symbolically protect the home. Its flavor is gentle and fresh, ideal for pairing with other wild edible herbs.