Pull ‘em out of the weed bucket and bring them into the kitchen. Chickweed, a vigorous weed gardeners have been battling for years can add a bit of flavor and health benefits to your meals.
This annual weed has small pointed leaves. The stems crawl along the ground, forming a mat that is eventually covered with white star shaped flowers.
You can find this weed throughout the growing season, but you’ll get the best flavor from early spring and mid to late fall harvests. It’s a good source of vitamin C, beta carotene, minerals and has anti-inflammatory properties.
All the above ground parts are edible. Chop it into bite-sized pieces before using. Eaten fresh, it tastes like corn on the cob and can be added to sandwiches, salads and bruschetta. Cooked, it may remind you of spinach.
Make sure its chickweed and that it has NOT been treated with weed killers or other harmful chemicals before eating.
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