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!!! 😊
- 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)
- 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.
- Slowly add the olive oil.
- Taste and adjust salt if necessary.
- Serve on crackers or crostini.
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