Today brings the vernal equinox (for us in the northern hemisphere) where daylight starts to outshine the dark night. Pulsing green into the landscape, our wild edible friends start poking out of winter hibernation, and guess who’s there waiting for us: CHICKWEED!
~ THIS HARDY ANNUAL, scientifically called Stellaria media of the Caryophyllaceae family, is a wild green super food who is tasty, free, abundant and nutrient dense — high in vitamin C, beta carotene, and minerals such as iron, calcium, magnesium, and manganese. This wild and weedy friend has a mild green, rich earthy flavor that makes it appealing to many palates. It's nice to tuck chickweed into sandwiches, or add to soup during the last few minutes of cooking. Miso seaweed soup with chickweed = Yum! Also makes a worthy Wild Green Pesto (recipe link: http://bit.ly/1DJCTvi).
~ LOOK FOR IT in full sun to part shade in moist, humus rich, fertile soil of disturbed ground, cultivated land, gardens, meadows, and woodlands. Hardiness Zones (USDA): 3–9
~ TO HELP WTH ID, HARVEST AND USE, here is the Chickweed Plant Map from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~ http://bit.ly/1Auh44Q
~ HAVE YOU BEEN FINDING any chickweed lately, and if yes, how do you like to consume it?