Chickweed's genus name is stellaria, meaning "star", which is easy to remember when you look at the plant's tiny white star-like flowers. It is a low-growing annual that appears just about everywhere- even in sidewalk cracks. It is so tenacious that you can find it pretty much any time of year, but it is best harvested May through July.
Chickweed is very nutritious, containing essential minerals like iron, calcium, magnesium, potassium, selenium and zinc. The leaves are very tasty raw in a salad and are most tender in the spring. They can also be boiled and taste sweet and earthy, much like spinach.
Chickweed is anti-inflammatory and great for skin conditions that are hot or itchy, such as eczema, psoriasis or hives. It is cooling and moistening when applied as a fresh poultice on the affected area.
Because of its moistening properties, a tea of chickweed is effective in treating coughs and hoarseness of the throat.
In Mrs. Grieve's classic "A Modern Herbal", we are told that "chickweed water is an old wives' remedy for obesity." Modern research studies have found this to be true for mice, but we are not yet certain if that translates to humans. Chickweed may, however, counteract the effects of excess progesterone, which is often a reason people accumulate more fat.
Chickens and many other birds are very fond of chickweed, which may have contributed to its common name.
In magical traditions, chickweed is often used to attract love and maintain a relationship.
If you spot some chickweed, make sure it is unsprayed and far from a road. Grab few handfuls and try this recipe for Chickweed Salad from tyrantfarms.com!
Chickweed Salad
3 cups chopped chickweed
1/4 cup purple daikon radish cut into small chopsticks
1/4 cup carrots cut into small chopsticks
1.5 Tablespoons organic extra virgin olive oil
1 Tablespoon kombucha vinegar or use other salad vinegar
1 tablespoon of fresh lemon juice or blood orange juice
1 teaspoon fresh or dried citrus zest Meyer lemon or blood orange
Hawaiian red sea salt or pink sea salt to taste
Chop veggies. Chickweed is a very delicate green so you want to balance that with the crunch of carrots and radishes without overwhelming the salad, hence why you want to cut the roots into fine chopsticks.
Combine liquid ingredients in bowl and whisk together. Pour on veggies and toss. Sprinkle on sea salt and toss - taste to make sure it's the perfect amount of salt for your tastes.
Sprinkle on zest once salad is plated.
by Kristy Baird
