EP06: How to make nettle leaf protein

In Memory of Michael Cole. Michael had a short battle with cancer but in the end died peacefully with his family around him, at home in front of the fire on Wednesday, 3rd October 2018.

Discover how to make a 100% leaf protein from wild green plants, especially stinging nettle (Urtica dioica).

In this interview, I talk to Michael Cole who has been making Leafu (leaf protein) for many years on his animal-free, rewilded farm in Devon. Michael is considered to be the leading expert in the UK on making leaf protein.

As the dangers of food security and poverty increase, leaf protein could be one way to solve the problem of a growing human population, and the problems of how to feed us all.

When you consider that 1 hectare of land produces only around 80kgs of protein using traditional animal farming, compared to 1000kgs of protein from using the same land to grow leaves that get turned into leaf protein.

It makes sense that leaf protein could be a fantastic way to add nutrition into the human diet, without the problems that industrial farming usually create.

Show Notes


  1. Hi!
    My name is Andrew, I from Siberian, tell me please, this LPC (from nettle, as example) do I can use this protein not for animals but for me and my family? It’s safe? I mean heath.
    Thank u

  2. Lol I heard a story recently I think it was by Greg Braden on you tube. It was about the power of the mind. But in it, there was a man who lived in a cave, he lived soley off nettles or so the story goes. When anybody met him, what a sight to behold. Bedraggled long hair, and his skin had turned green. He apparently become one with the rocks his cave was made out of and left his handprint within the rock. Apparently still there to this day. Praveen mohan, might have been him if it wasn’t greg Braden. Brilliant story. Soz just the nettles immediately brought it to mind.

  3. Hi Robin, can you still use the pulp from the first stage of the liquidised and drained nettles in baking or soups and can you also use the liquid that has drained from curd in soups or sauces? I hate to see potential food stuff go to waste and can see no reason not to use it unless maybe you think otherwise? Steve.

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