CHICKWEED

Proper Use

The whole fresh plant can be juiced or used in powder, infusion, decoction, fomentations, ointments, or poultices.

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• You can also blend chickweed into a smoothie for a delicious green drink paired with other spring herbs such as henbit, purple dead-nettles, yellow dock, red clover, etc.

• Chickweed is commonly put into wound salves with other vulneraries such as calendula, plantain, or comfrey or with other external lymphatics such as violet leaf, red root, or poke.  

• Internally it is paired with lymphatics or in cough formulas, skin clearing formulas, and as an appetite suppressant. 

• It works very well in a breast salve paired with red clover and violet leaf for mastitis and the preparation is baby-safe.

• Chickweed's ability to break cells open helps it get rid of bacterial infections when applied as a poultice to treat eye infections (pink eye). Crush a small handful of the fresh herb until it is juicy, then apply it directly to the troubled eye or infected wound, covering the chickweed with a small towel to keep it in place. Leave the poultice until the chickweed heats up, which indicates to me that bacteria are dying.

• For ovarian cysts use one dropper of the tincture taken 2-3 times a day for 2-16 months.

• To get rid of a dermoid cyst (which contains hair, bones, teeth, and fingernails) combine the chickweed with motherwort (Leonurus cardiaca) and cronewort (Artemisia vulgaris) tinctures in equal parts. These three plants together are an ancient Chinese remedy for many "women's problems."

Formulary

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.

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CHICKWEED PESTO

• 4 handfuls of fresh chickweed

• 1/2 cup olive oil

• 1/3 cup pine nuts (or substitute your preferred seeds or nuts)

• 1/3 cup parmesan cheese

• 1/4 fresh chives

• 3-5 cloves of garlic

• 2-3 tablespoons of lemon juice

• 3/4 teaspoon turmeric powder

• 1/2 teaspoon salt

• black pepper as desired

Combine all the ingredients into a food processor. Puree until smooth. Give it a taste and adjust the ingredients to your preference. Depending on the batch I sometimes prefer more lemon juice or salt. Eat within a couple of days or freeze for long term storage. 

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TINCTURE [Fresh Herb, 1:2, Recent Dry Herb 1:5, 50% alcohol] Fill any jar, large or small, with fresh chopped chickweed and 100 proof vodka. Wait six weeks and it's ready.