Springtime Wild Chickweed Pesto

"The flavor of chickweed is pure spring vitality that tastes like green sunshine... it is plentiful, mild in flavor, and delicately succulent" - Katrina Blair The Wild Wisdom of Weeds With the arrival of Spring, the earth is coming back to life and offering us nutrition and medicine. Chickweed (Stellaria medica) is one of the first wild edibles to arrive in abundance, ready to nourish and cleanse us after the winter. Chickweed has many amazing attributes. Nutritionally, it contains chlorophyll, vitamins C, A, D. B6, B12, iron, calcium, potassium, phosphorus, zinc, manganese, copper, selenium, and silica. If its vitamin and mineral content isn't enough to woo you, here are ever more reasons to love chickweed. Chickweed... - Soothes the digestive tract and gently draws toxins out of the body - Aids in removing congestion and infection from the body - Relieves gas and bloating - Removes mucus from the respiratory passages - Clears inflammation in the tissues You can eat it fresh in salads, cook it into a stir-fry, omelets, or with grains, or make my favorite, chickweed pesto.

Springtime Wild Chickweed Pesto Recipe 2 cups chopped chickweed 1 clove garlic 1-2 T. pumpkin seeds 2 T. olive oil salt and pepper to taste dash of lemon juice (optional) Combine all the ingredients in a food processor and blend until smooth, adding additional olive oil if needed to reach the desired consistency. We have so much to learn from the natural world and seasonal alignment! Enjoying what grows in our environments is one of the best ways to connect with nature and support your immune system. I encourage you to go find some chickweed in your springtime world and feast on the vibrant energy it gifts to you!

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