It was about 2 weeks ago and I decided it was time. After a long, dreary winter that never seemed to want to stop…it was time to commence spring foraging.
I’ve been watching, waiting…observing the subtle signs that spring whispers to those who choose to listen.
Robins. Little green sprouting things poking through the earth.
Buds forming on the trees in my backyard.
Geese flying through the sky.
The sweet spring sun has come. Easter has passed and brought joy in so many different ways.
I’ve always seen Easter as the tipping point for the winter season. February is that first ray of hope and then it’s Easter and I think, “Almost. We’re almost there. Full blown spring is quite close”.
And it’s a time of celebration and joy and thanks for newness of life. All of nature brought together to celebrate the victory of life over death.
Ah me. I’m turning reflective. When this post is to be about foraging. Haha. Continuing.
One of the earliest plants to grow and really thrive in my backyard is chickweed. I’ve recently learned to really love the stuff.
Until recently, I’ve really only looked at chickweed as a flat spreading weed with tiny leaves and pretty little white flowers. I never considered the benefits of chowing down on it.
I’ve purchased a few foraging books over the winter. They are:
- Stalking the Healthful Herbs, by Eugene Gibbons
- Midwest Foraging: 115 Wild and Flavorful Edibles from Burdock to Wild Peach, by Lisa M. Rose.
From those books I learned a myriad of things about the plant in question but mainly:
- It is called chickweed because baby chickens/small birds love to eat it.
- It has a ton of vitamin C.
It’s easy to find. It’s free. And super-healthy. It has a bland spinach-like taste, but not quite as strong.
Ok great. But how to eat it? Glad you asked 😊 Lately I’ve had 2 ways I love to fix chickweed.
First off, salad. Here I combined beet greens, a bit of chickweed and some baby dandelion greens. Then I topped it off with some cucumber and radish slices.
It was pretty good and a nice way to get a mixed greens salad without buying a big container of expensive organic salad that I can never seem to finish.
Next I decided to use a handful of chickweed as the greens in my smoothie. It accompanied frozen bananas, strawberries, quick oats, cocoa powder and almond milk.
And I threw in a few pieces of cantaloupe because I wanted something different.
And it was! But in a good way. 😊😊 I loved adding in super fresh greens in place of my usual spinach leaves.
**I will post the recipe tomorrow for you guys. 😊🍓🍌🌱
Thus concludes my adventures with chickweed…for now…..
Do you enjoy foraging for spring plants? Any particular plants or recipes you wish to try?
Let me know, I’d love to hear about it. Everyone’s foraging experience is unique and I love learning from others. 😄😄