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The Chickweed plant is recognizable for its small white flowers that form a star shape. Chickweed also has brightly colored green leaves that are smooth and oblong. Classified as a winter annual, Chickweed typically doesn't grow past 2 inches and are common in gardens. Chickweed offers a meek flavor with subtle bitter undertones.
Chickweed is in season year-round and produces flowers by self-pollination throughout the year.
Chickweed is known by the botanical name Stellaria media, which literally translates from Latin as "star in the midst." Known also as Starweed, Chickenwort, or Winter weed, Chickweed is both edible and has powerful medicinal properties.
The Chickweed is very nutrient dense having 6 times the amount of vitamin C, 12 times more calcium and 83 times more iron than spinach. Chickweed has also be used medicinally to treat a variety of ailments and symptoms including dermatitis, eczema, skin wounds, rashes and more.
Chickweed can be used for a multitude of culinary applications. This winter annual can be ground into a green flour or made into a pesto sauce. Chickweed can be utilized to make salad dressing, add to an egg salad, soup, use as a wild salad green, stir-fry or within a baked casserole dish.
Chickweed is a common medicinal herb applied in Chinese medicine, which has documented use for thousands of years. Traditionally, this herb was used to treat diseases of inflammation such as dermatitis or gastritis.
Chickweed is believed to have originated in Europe, however it has become so common it is now thought to be the world's most adaptable flowering plant. Chickweed was first described by the famous Greek physician, Dioscorides, in which he recommended its use in a tonic form to aid in reducing inflammation and poor nutrition.
Recipes that include Chickweed. One is easiest, three is harder.
|Botanical Art Press||Wild Green Pesto Master|
|Eat Weeds||Chick Chick Pate|
|Cook for Your Life||Wild Salad|
|Learning Herbs||Chickweed Grilled Cheese|