FIELD: food industry. SUBSTANCE: method involves washing of common nettle, its preparation, drying, cooling and grinding. Nettle must have length of stems from 20 to 25 cm. Before drying, stems with leaves are ground for preparation of homogeneous green mass with size of particles 200-400 mcm. Mass is dried by infrared rays and heated air at temperature of 60-80 C in layer of mass 8-18 mm. Dried nettle is ground up to particles size of 20-30 mcm. EFFECT: high-quality of product with preserving biologically active substances. 5 ex
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