Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Chickweed along with all the Chickweed containing recipes presented on this site, with 10 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Chickweed recipes added to this site.

These recipes, all contain Chickweed as a major wild food ingredient.

Common chickweed is a very common weed. It is extremely variable in its appearance, but generally it has a very slender tap root and greatly branching leafy stems, which lie along the ground. The lower leaves vary in size from 3 to 20 mm in length, they are oval in shape and have long stalks; the upper leaves tend to be larger (up to 25 mm in length) and lack stalks.

For the forager, this is an important plant as it is a rich source of copper. The greens themselves can be used as a vegetable which can be boiled or lightly fried. The greens can also be dried as a herb for the addition to salads. Please note that the common (edible) chickweed in light green in colour and should not be confused with its dark-green relative, hairy mouse-ear chickweed which is poisonous.

During the middle ages chickweed used to be collected and was sold in markets as a vegetable.