In my Curative Propertiesof Tea Herbs program we discuss using chickweed in tea. Chickweed is an invasive weed very common here in Illinois. There were a few gardeners who had never seen it. I only wish that was my circumstance, but alas. I recently stumbled across a recipe for using chickweed to make a salad. I love that this give us another reason to harvest this weed from our garden and enjoy its medicinal properties.
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Chickweed medicinal characteristics:
- Historically, chickweed has been used as an
expectorant to help loosen mucus and relieve coughs and congestion.
- It
may help soothe inflammation in the respiratory tract.
- Chickweed is known as a demulcent, meaning it can help soothe irritated mucous membranes, which could be beneficial for digestive issues.
- It may have a mild laxative effect, potentially aiding in relieving constipation.
- Chickweed is believed to have anti-inflammatory properties that may help reduce inflammation throughout the body.
- It is also considered a good source of vitamins (including Vitamin C) and minerals, and also contains antioxidants.
- It may have a mild diuretic effect, helping to eliminate excess fluid from the body.
- Studies in mice have shown that chickweed may have a positive impact on body weight and food consumption.
- It's also believed to potentially aid in weight
loss by delaying intestinal absorption of dietary fat and carbohydrates.
Chickweed Salad
- 2 tomatoes, diced
- 1 handful of chickweed, chopped
- 14/4 cup sunflower seeds, toasted
- 1 tsp fresh chives, chopped
- Dressing – I suggest a vinegar and oil dressing made with BYP Italian Dressing and Marinade, Greek Blend, or Curry Spice Dressing.
Combine all the items in a bowl, toss with dressing and serve immediately. Enjoy!
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