Eat. Play. Love.

Playing with Chickweed

  • March 16th, 2012

I love gardening, but sometimes your best intentions can go awry. Last fall, I planted greens in my cold frame, but then I kind of…sort of…very much…completely forgot about them over the Holidays. Needless to say, the only drought survivors were a row of mache and a mess of chickweed. Knowing that chickweed (Stellaria media) is chock full of nutrients such as B6, B12, C, D, beta-carotene, iron, calcium, potassium, phosphorus, zinc, manganese, sodium, copper, and silica, I knew that I had to do something with it. So I made a few nutrient recipes that I will share with you today!

 

Sauteed Chickweed & Cabbage 

Ingredients:

  •  3 TBSP olive oil
  •  1 TBSP balsamic vinegar
  •  tsp cayenne pepper
  •  6 garlic cloves
  •  several handfuls of chickweed, chopped
  • 2 cups cabbage, chopped
  • dash of sea salt and pepper
  • 1 tsp of cumin seeds

I sautéed the cabbage and chickweed in a little water for about 10 minutes or until tender and then added the rest of the ingredients and mixed. Joe prepared a side of venison to go along with our “wild” evening, and it was pretty darn tasty except that the chickweed was a little chewy. I should have removed the stems or used “younger” chickweed. Live and learn! The beauty of this dish is that you can use a variety of seasoning combinations. Think about how you like to prepare spinach and substitute chickweed. “Wildman” Steve Brill uses cumin, chiles, Brewer’s yeast and ground cloves in his “Chickweed Delight” recipe. I’ll have to try that next!

Chickweed & Cabbage

 

Aduki-Chickweed Pâté

My next chickweed experiment this week was delicious! It was inspired by “Wildman” Steve Brill’s Chickweed Bean Spread.

Ingredients:

  • 2 cups soaked and cooked aduki beans
  • 2 TBSP coconut vinegar
  • 4 TBSP olive oil
  • 2 tsp dried tarragon
  • 2 tsp Lydia’s Organic Seasoning (a must have for your pantry!)
  • 2 shallots
  • 3 cloves of garlic
  • 1 cup chickweed leaves
  • small handful of chives
  • ¼ cup of red miso
  • juice of 1 lime
  • sea salt and pepper to taste

I added the lime juice, miso, olive oil, shallot, garlic and seasonings to the food processor and pulsed for a bit. Then I added the aduki beans and processed for a minute or two. After the mixture became smooth, I added the chickweed and chives. Voila!

Aduki-Chickweed Pate

 

Unfortunately, according to my Facebook Friends, the picture of the pâté looks more like poop; however, I thought that was appropriate since chickweed is full of fiber which is helpful to elimination. 🙂

 

This morning, while writing this post, I sipped on fresh chickweed tea. While it tasted refreshing on its own, I added a lavender-lemon-mint tea for some extra kick. Just pour boiling water over a ¼ to ½ cup chickweed, cover and let steep for about 15 minutes. Because it’s so nutrient rich, this would be a wonderful concoction to accompany and detoxification program. In particular, it supports the kidneys. You could add other herbs and drink hot or pour over some ice for a truly refreshing beverage.

Chickweed Tea

 

Enjoy!


 


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