The easiest way to identify chickweed is its small flower. The flower is very small, maybe a quarter of an inch, with white, deeply-lobed petals. One petal looks like two because of a deep cleft. This small white flower is typical of all chickweeds. Another way is to look at its growth pattern, as chickweed grows in a creeping habit, with small mouse-ear shaped leaves on opposite sides of the stem, with smaller leaves emerging where the leaves join the stem. One variety, mouse-eared chickweed, is covered in tiny hairs, meaning it should be cooked before consumption. It is usually best to wash chickweed unless you know it was harvested from a very clean area before eating. Chickweed usually grows in mats close to the ground and to harvest, simply pick up a few shoots with your hand and cut with shears or scissors.
Chickweed’s leaves and stems can be eaten raw or cooked and are rich in iron, potassium, minerals, and vitamins A, D, B, and C. On early Navy ships, chickweed sprouts were a common source of greens, helping to prevent scurvy before the discovery of vitamin C. Their small amount of saponins help give dishes containing chickweed a creamy texture, especially when diced finely and simmered in pasta sauces, though excessive consumption of saponins may lead to stomach distress. Chickweed also tastes wonderful in salads, salsas, pesto, and raw food or vegan ‘green drinks’ as well as greatly increasing their nutritional value. Chickweed can also be used to make a refreshing herbal vinegar for uses in salads, in rice dishes, or in stir-fries. To do this, simply tear stalks and leaves into smaller pieces, put then into a glass jar, and pour a vinegar base over the top, such as apple cider vinegar, leaving it in a cool, dry, dark place for about 6 weeks. This allows the chickweed to break down and add its flavor to the vinegar. Because vinegar is acidic and can corrode metal, it is best to use a plastic lid instead of a metal one or put parchment paper tightly over the top and secure it with a strong rubber band.
According to wild food expert, Sunny Savage, chickweed is a refrigerant and has a cooling effect, meaning that chickweed can also medicinally be used as in a poultice for hot rashes and burns. To make a poultice, take some chickweed leaves and stems and grind in a mortar and pestle; then place the plant mass over the area to be cooled. If you don’t have a mortar and pestle, you can make a ‘spit’ poultice by chewing up some of the leaves and stems and then placing that over the rash or burn. One can either hold their hand over it or wrap the area in dry clean gauze.
So remember, try and eat one wild food every day; simply add it to something you are already eating. If you have any questions or comments or have suggestions for articles covering wild plant foods, medicines, and recipes, please e-mail [email protected]. Eat wild, Arkansas!