Chickweed (Stellaria media) is a sprawling, delicious highly nutritious plant common in yards and gardens across the United States as well as in Europe, Asia, and other parts of the world. There are some related, edible species as well with between 90 and 120 species in the genus Stellaria.
One of the best things about chickweed, in my opinion, is its abundant in winter when farmers markets and fresh greens tend to slow down somewhat. There’s no reason for this to happen if you have chickweed in your yard unless you have very snowy winters, which will slow its growth.
- Leaves: Round, opposite leaves that smooth (mouse eared chickweed looks similar, but is fuzzy). The stalks are hairy, about 5 cm across. Ten stamens with light yellow, greenish, or reddish anthers. Flower stalks are hairy.
- Height: Five to 50 cm tall, usually sprawling out on the grown like a mat.
- Habitat: Chickweed is a common lawn and garden weed, can grow in waste soils, and forests. It also grows in Europe.
- Food Processor or High Quality Blender
- 3/4 Cup Tahini
- 1/4 Tbsp Olive Oil
- 1/8 Cup Lemon Juice
- 1/2 tsp Ground Cumin
- Salt to taste
- 1 Clove Minced Garlic
- 1 Can Chickpeas drained and rinsed
- 2-3 Cups Chickweed chopped
- 1 Tbsp Water more as needed
- In food processor, add the tahini and lemon juice. Blend for 1 minute.
- Add the oil, cumin, salt, and garlic. Process for another minute.
- Add the chickpeas. Process for another minute. Add the chickweed and process until smooth.
- Add the water until the desired thickness is reached.
- Store in the refrigerator.
Here are a few other recipes using chickweed: