Useful Weeds: Chickweed (stellaria media)

Chickweed is a creeping weed that features a ten-pointed white star-like flower and deep green small leaves in clusters. It’s low to the ground and enjoys hanging with purple dead nettle and yellow wood sorrel.

Chickweed may be considered a weed, but it is especially useful and edible with many benefits.  It is a wonder for skin conditions, eases itching considerably, you can use it as a poultice directly on the skin or in an infusion and wrap the affected area with a compress soaked in the infusion.  Create an infused oil by steeping chickweed (all aerial parts) in olive oil – I prefer grapeseed oil for its neutral odor – for a few hours in the oven on the lowest setting or a couple of weeks in a mason jar in your sunniest window. Strain and use as an oil or go a step further and create a salve with beeswax. Apply as needed.  It can be particularly useful for psoriasis, lesions, acne, eczema, insect bites, and rashes.

As good as chickweed is for your skin – its also good for the inside of our bodies. Its rich in Vitamins A, D, B complex and C. Its packed with potassium, copper, iron, zinc, and calcium.  Medicinally, chickweed is an anti-inflammatory when applied topically, a mild laxative (when taken in larger amounts) and is soothing to the digestive track when taken internally.

A great source of vitamins and minerals in salads, or even a pesto made from the herb with garlic and olive oil.

I prefer using dried herbs in tinctures, but alcohol really brings out the properties of fresh chickweed. If you want to tincture or create a salve, allow the chickweed to wilt for a couple days to bring out much of the moisture content to prevent spoilage.

So the next time you come across chickweed don’t throw it away – – Bring it to me!!! 😊

Chickweed Pesto

Ingredients

• 3 cups fresh chickweed (washed and roots removed)
• 3 cloves garlic
• 1/2 cup olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• juice from 1 lime
• lime zest (if desired)
• 1/2 cup pine nuts (toasted)

Instructions

1. Place everything for this chickweed pesto recipe (except the olive oil) into a blender or food processor. Blend until it turns into a puree, but on the chunky side.
2. Slowly add the olive oil.
3. Taste and adjust salt if necessary.
4. Serve on crackers or crostini.

Notes

This chickweed pesto recipe will keep overnight but may separate a bit. Stir well before serving. Recipe from https://www.diynatural.com/chickweed-pesto/#wprm-recipe-container-27504