CHICKWEED has many nutritive and herbal uses. PICTURE / WIKIPEDIA
Yesterday I was rapt to spot the lovely delicate chickweed starting to spread in my garden, even though this is also an indicator that the weather is starting to cool.
Chickweed is an annual that grows prolifically in late autumn, winter and spring. It prefers cool, shady, damp spots and if left to seed it can actually grow most of the year.
Chickweed grows as a soft dense mat which is quite brittle if you pull at it. The leaves are a pointed oval shape about 10-15mm in length with many white star-like flowers, each containing five petals which are so deeply divided that they look like 10. The flowers develop into tiny seed pods containing orangey yellow seeds. To help identify chickweed look for a line of very fine hairs that run up the stem and alternate the side of the stem they grow on between leaf nodes. Also if you pull at the stem the outer stem is brittle and breaks easily, revealing a tough inner thread.
Correct identification of herbs is important, so please be certain you have the correct herb before using it. There are several other plants that can be confused with chickweed.
It is the aerial part of this wonderful plant that is used, the parts that grow above the ground. Chickweed is very nutritious, containing vitamins A, B complex, C and D and minerals iron, copper, calcium, sodium, potassium, silica and some manganese, phosphorus and zinc. No wonder chooks love it!
Therapeutically chickweed is considered blood cleansing, cooling, anti-inflammatory, astringent, anti-itch, nutritive, soothing and healing.
Used internally, its soothing and anti-inflammatory properties can help digestive problems, especially gastric ulcers, colitis and constipation, as well as arthritic joints and fevers. As chickweed aids the absorption of nutrients it may help those convalescing or suffering from weight loss. Chickweed may also support the reproductive, lymphatic and nervous systems.
Externally, these attributes are excellent for skin conditions, especially eczema, minor burns, bites, itching and stings.
It is worth trying internally or externally for any inflamed or congestive condition.
So start using this wonderful herb today by adding it to your salads and sandwiches, or use externally by simply picking and crushing it so the juice runs and apply as a compress. You can also use chickweed as an infusion or juice both internally or externally.
To make an infusion, pick and chop up the fresh herb. Place in a saucepan, cover with boiling water and leave until cool. Drink this infusion, up to three cups daily or use externally as a compress by soaking a flannel and applying to the affected area.
If you choose to juice your chickweed, use internally by drinking 5-20mls daily or externally it can be applied directly onto the affected area or added to creams and ointments. As chickweed is best used fresh and doesn't always grow year round the juice can be frozen in to ice cubes so you have it readily available.
Here's a recipe to try...
CHICKWEED CHICKPEA HUMMUS 1 can chickpeas, drained
2 handfuls of freshly picked chickweed
½ cup extra virgin olive oil
2 Tablespoons tahini paste
4 cloves garlic
¼ cup walnuts
Juice of 1 lemon
Grind olive oil, garlic and walnuts in a blender until smooth
Slowly add chopped chickweed and pulse until smooth
Add tahini, chickpeas and lemon juice
Grind until desired consistency (add additional water, oil or lemon juice for desired consistency)
Add salt to taste. Enjoy.
To contact Kim: herbaceousnz@gmail.com, or 027 307 3062.
