Perhaps confused by the name, some gardeners pass off chickweed as a weed. However, the wild edible plant is nutritious, packed with vitamin C, calcium and iron. Chickweed grows in abundance in most areas. It can be prepared as a vegetable similar to spinach or added to salad, soups or pasta.
Chickweed tolerates cool weather, so can often be collected through late fall and sometimes winter. Medicinally, some believe that the plant is a digestive aid when taken as a tea.
Wash your chickweed well, and place it in a pot without adding water. There is already plenty of water in chickweed to assist with cooking. Set aside some raw leaves to sprinkle over a salad.
Cook the chickweed on low heat until it looks wilted (this should take about 5 to 10 minutes). Remove your chickweed from the heat and serve it as a vegetable side or add it to a recipe.
Add your olive oil, lemon juice, salt and black pepper to 8 cups of your cooked chickweed to prepare the chickweed to be served over pasta.
Bring 1 ½ cups of water to a boil in another pot. Put 2 tablespoons of chickweed in a tea ball and steep it in the water for 10 minutes to prepare a tea.