The chickweed herb has a bright spring taste and I always look forward to my first spring chickweed salad each year. Chickweed is high in calcium, minerals, potassium and magnesium. Besides being a tasty plant, chickweed can be used as a poultice on hot conditions like sunburns or insect bits to cool things down.
Chickweed Grilled Cheese Sandwiches
Two slices of bread
Butter one side of each bread slice and place one piece on a a skillet. Yurn the stove to low to medium heat. cover the slice of bread with cheese, then chickweed and place the other slice of bread on top with butter facing up. Grill until the bread has turned golden brown and the cheese is slightly melted. Flip the sandwich and grill until done.
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young chickweed leaves
1/4 cup freshly grated parmesan cheese
Dash of Sea Salt
Place oil, garlic and salt in the blender along with half of the chickweed leaves. Blend well then add the other half of the leaves. When finished blending it should be of a good consistancy and a little runny yet. Pour into a bowl and add desired amount of parmesan cheese.
10 cups of chickweed
Roasted walnuts or pecans
2 T balsamic vinegar
1 T Sesame Oil
2 garlic cloves- minced
1 T Semame Seeds
1/2 T honey
Mix the sauce together. Stir fry the chickweed in olive oil briefly. Add the sauce and roasted nuts if desired.
Kali S Winters
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