DIY,  Gardening,  Recipes

Chickweed, Not Just For Chickens

So recent events in the world have peaked my interest in foraging for wild edible plants. The best time to learn to recognize edible plants is not in an emergency situation. I checked out three books at the library, but I am starting with this one:
From our local library

Foraged flavor has some of the more easily identifiable edible wild plants. I am guessing it also has the more common types of plants because I have found most of them growing in my yard. Prolifically. Today I thought I would try out chickweed. The type of chickweed I used is not quite the same type shown in the book. I did make sure to positively identify it using the wild edibles app on my iPhone.

Mouse-eared Chickweed, tastes sort of like any saute’d green,
except a little chewier.

As usual I did not have all the ingredients called for in the book (which has recipes for all the foraged plants). So here is my modified recipe, which I really liked and Steve thought was good enough to at last eat all of it.

Chickweed with Almonds and Soy Sauce
1/4 cup slivered raw almonds
1 Tablespoon flax seeds
1 Tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
4 ounces (5 cups) tender chickweed (cut just the ends up to the first two leaves)
2 Tablespoons GF soy or tamari
1 Tablespoon honey
red pepper flakes to taste
pinch of salt
Toast almonds and flax seeds over medium-low heat for 2 minutes or until the white part of the almonds starts to turn a light golden brown. Transfer to a bowl and set aside.
Saute onions, cracked black pepper and garlic in olive oil until soft, add chickweed and saute until wilted/soft. 
Remove from heat and add remaining ingredients, stirring well. 
We ate ours over rice and I thought it was pretty tasty. So tasty I didn’t remember to take a picture before it was all gone! 

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