EP06: How To Make Nettle Leaf Protein

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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.

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Show Notes

Further reading: Traditional and Modern Use of Stinging Nettle


My Latest Book is Now Available on Amazon as a Paperback or Kindle

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

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  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


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