The taste of raw chickweed is mild, almost like corn, or at least the corn silk. It is a tender green, wonderful in salads. It can also be lightly cooked or added to a soup like an herb. It provides vitamin C, choline, vitamin B 6+12, vitamin D and beta carotene. It is a super spring green, appearing early enough to fill the desire for "something fresh" in your diet after a long winter.
Our find this weekend was so abundant, we made several recipes. Robert had a salad with feta, chickweed and a lemony dressing. I made myself a green egg salad, with fresh chives. We also tried a creamy chickweed dressing, and added it to pesto with some pungent garlic mustard.
Creamy Chickweed Dressing makes about 1 1/2 c. dressing
1/2 c. olive oil
1 T lemon juice
1 tsp. honey
2 c. fresh, washed chickweed greens and stems
pinch of salt
pinch of pepper
1 clove of garlic
1/2 c. plain yogurt
1. In a blender, place all ingredients except for the yogurt. Blend until smooth and finely chopped.
2. Add yogurt, blending briefly, until mixed.
Chickweed egg salad makes about 1 1/2 c.
4 hard boiled eggs
2/3 c. finely chopped chickweed greens and stems
1 tsp. horseradish
1 T fresh chives
1/2 c. mayonnaise
salt and pepper
1. Chop eggs coarsely. Toss with chopped greens, horseradish and chives.
2. Mix in mayo gently, season with salt and pepper.