Chickweed (Stellaria Media), another arch enemy of many gardeners, is high in copper, iron, magnesium, manganese, silicon and zinc. It also contains calcium, chlorophyll, phosphorus, potassium, protein, Vitamin A and fat. And it is a good source of Vitamin C, riboflavin, niacin, thiamine and plant sodium. Many cultures enjoy the leaves and stems as a common food. It can be eaten as a salad vegetable or cooked and eaten like cabbage. Chickweed can be made use of as a detoxification agent and a blood and lymph purifying herb. Chickweed has been used historically for cancers, tumors, abscesses, cysts, hemorrhoids, bleeding of bowels or lungs, abraded nasal passages, peritonitis, appendicitis, St. Anthony’s Fire, conjunctivitis, gastrointestinal weakness, asthma, bronchitis, consumption, pleurisy and for liver issues including hepatic torpor and hepatitis. A scientific study shows Chickweed has diverse antiviral activity, including potential for anti-hepatitis B activity (Ma, et.al.) and another study concluded that Chickweed has hepatoprotective (liver protective) activity. (Gorina, et.al.). I’m juicing it (in smaller quantities) with my regular juices.
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Identifying chickweed checklist:
- Alternating hairline along stem
- NO white sap
- Taste a tiny leaf, it should taste like corn silk
- Gently pull apart stem, it should have an elastic core in center