Let 'em Grow: Chickweed

This is one in a series of very short articles that will hopefully change your mind about some surprisingly good weeds. And even if your mind isn't changed, you'll still be well informed.

Aunt Bett said: "There's two things you'll need, food and medicine. You've got 'em both right here. Let 'em grow." She pointed to chickweed.

Facts:

* Chickweed (Stellaria media) is a great source of vitamins A, D, B complex and C.

* Chickweed is also packed with minerals: iron, calcium, potassium and zinc.

* Chickweed can be finely chopped, mixed with a little wet natural clay and applied externally to soothe irritated or broken skin.

* A poultice of chickweed can be applied to cuts, burns and bruises to ease discomfort and promote healing.

* Chickweed is a native of Europe and is spread throughout the United States.

Food:

* A Chickweed tea made by steeping ¼ cup of fresh chopped chickweek in a cup of boiling water for 15 minutes, then strained, has benefits as a tonic.

* Chickweed has a delicate cornsilk-like flavor when eaten raw or added to a salad.

* Chickweed tastes like spinach when cooked.

* Chickweed pesto: 2 cloves of garlic, 3 tablespoons of pine nuts or sunflower seeds, 1/4 teaspoon salt, 2 packed cups chopped fresh chickweed, 1/2 cup olive oil, and 1/2 cup Parmesan cheese. Toss all ingredients into blender and blend well! This can be used as a dip or over pasta. It can also be frozen.

Chickweed: Let 'em grow.

* When gathering greens, be sure they haven't been sprayed with herbicides.

Photos: dave