The image, above, shows the full chickweed plant (Stellariamedia). Three views of the whole plant are shown..
| Common Name: Chickweed |
| Scientific Name: Stellaria media |
| Other Names: Blue Endive, Blue Sailors, Bunks, Strip for Strip, Succory, Wild Chicory, Wild Succory, Witloof and Coffeeweed |
| Family: Caryophyllaceae |
| Range: A cosmopolitan plant, found in most regions of the world, including Britain. |
Physical Characteristics
Stellaria media is a hardy Perennial plant, growing to 10cm (4 in) by 50cm (1 ft 8 in) in size. It is hardy to zone 3 and is not frost tender. The plant flowers all year round and seeds ripen in small quantities all year round. The flowers are hermaphrodite and pollinated by bees and flies. The plant is also self fertile.
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| Edible Parts: Leaves, Seed |
 Edibility Rating: 3 
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 Known Hazards: Although no reports of toxicity have been given for this species, it should be noted that Bladder Campion contains saponins. These are toxic compounds, however, they are only poorly absorbed by the body and tend to pass through the gut without causing harm. Saponins are also broken down by cooking. Still, if eating this plant for the first time it is advisable not to consume in large quantities. Indeed, there have been report of paralysis induced by excessive consumption and this plant should not e consumed during pregnancy or if breastfeeding.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to 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 Cornish recipes added to this site.
These recipes, all contain Chickweed as a major wild food ingredient.
Chickweed Stellaria media is a very common and pervasive weed and a member of the Caryophyllaceae (carnation) family. 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. They can also be dried as a herb for addition to salads. In the spring the plant has a pleasant, pea-like flavour and can be used raw in salads; however it tends to become more bitter as the season advances. 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. If you are unsure, do not pick it.
As well as the leaves, which can be served as a salad vegetable if young, or cooked if older, the seeds of chickweed though fiddly to harvest can be ground and made into a flour substitute or adulterant.
During the Middle Ages chickweed used to be collected commercially and was sold in markets as a vegetable.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
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 Cornish recipes added to this site.
These recipes, all contain Chickweed as a major wild food ingredient.
Chickweed Stellaria media is a very common and pervasive weed and a member of the Caryophyllaceae (carnation) family. 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. They can also be dried as a herb for addition to salads. In the spring the plant has a pleasant, pea-like flavour and can be used raw in salads; however it tends to become more bitter as the season advances. 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. If you are unsure, do not pick it.
As well as the leaves, which can be served as a salad vegetable if young, or cooked if older, the seeds of chickweed though fiddly to harvest can be ground and made into a flour substitute or adulterant.
During the Middle Ages chickweed used to be collected commercially and was sold in markets as a vegetable.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Chickweed recipes on this site follows, (limited to 100 recipes per page). There are 10 recipes in total:
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| A Messe of Greens Origin: Britain | Nanakusa-gayu (Seven Herb Congee) Origin: Japan | Wild Greens Soup Origin: Britain |
| Chickweed Salad Origin: Britain | Pork and Wild Food Curry Origin: Britain | Wisteria, Chickweed and Pea Flower Spring Rolls Origin: America |
| Chickweed Soup Origin: Ancient | Spring Flower Salad with Dandelion Greens Origin: Britain | |
| Goosegrass and Chickweed Kedgeree Origin: Fusion | Terrine Verte (Wild Greens Terrine) Origin: Switzerland |
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