Chickweed Recipes

Only the young tender stems and leaves should be picked since the greens are at their best during this stage. Chickweed can be eaten raw in salads and sandwiches. Chopped it can be added to chicken and egg salads. A pinch of chickweed on a cold soup or salmon mousse makes an attractive garnish. First steamed it can also be used as a filling for omelettes or a stuffing for fish or fowl.

Chickweed Pesto

1 cup fresh chickweed
1 cup fresh basil
2 cloves garlic
½ cup olive oil
optional:
100g hard cheese
100g pine nuts

Put all the ingredients into your blender or food processor add more oil if necessary.

Mild Curried Chickweed

45ml olive oil
10ml mustard seed
4 cups chickweed
15ml tamari
5ml cumin seeds
5ml turmeric
15ml lemon juice

Heat the oil in a cast iron pan. Add seeds, stir and cook for two minutes. Stir in the turmeric
and cook another minute. Turn off the heat. Add chopped chickweed, lemon juice and tamari.
Stir well and serve immediately. Great with Basmati rice and yoghurt soup on a warm spring
evening.

Chickweed Salad

4 teaspoons fresh lemon juice
4 teaspoons walnut oil
Salt and freshly ground pepper
6 cups chickweed leaves and tender stems (about 6 ounces)

Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with salt and pepper. Add the chickweed, toss until evenly dressed and serve at once.

Chickweed Egg Salad

4 hard-boiled eggs
2/3 cup Chickweed greens, chopped
1 tsp horseradish
1 Tbsp fresh chives
½ cup mayonnaise

Chop eggs coarsely. Add Chickweed greens, chives, and horseradish. Mix gently. Add mayonnaise and mix just enough to coat ingredients.