As the cooler weather settles in, it starts popping up everywhere and will happily grow right through winter.
You’ll find it tucked into damp, shady spots in the garden and out on your walks. Once it’s established, it self seeds generously, so one good patch can turn into years of abundant, free food.
Chickweed, or Stellaria media, is hands down one of my favourite edible weeds. I love everything about it, the flavor, how easy it is to use, how nourishing it is, and the depth of history it carries. The name Stellaria means “star”, which refers to the tiny white star like flowers, one of the key ways to identify it.
It’s incredibly nutritious. Full of vitamins B complex, C and D, and rich in minerals like iron, calcium, copper and zinc. For me it really is like a free daily multivitamin straight from the garden.
In terms of food, it’s so easy to use. It has a mild, fresh, slightly salty green flavor that blends into almost anything. I use it daily in salads, just chopping it up so the stems don’t get stringy. The younger growth is especially lush and tender and I am using them like microgreens, but you can eat the whole plant at any stage, flowers and seeds included.
It makes the most beautiful pesto, super creamy thanks to its natural saponins. You can throw it into smoothies, or blend it into salad dressings for the brightest green color. I also love infusing it into raw apple cider vinegar to pull out the minerals, then using that in dressings.
Medicinally, it’s a gentle but really supportive plant. Traditionally used for inflammation, digestion, and as a mild diuretic. It’s also amazing for the skin. I infuse it into oil for dry, itchy or inflamed conditions like eczema, and fresh it can be crushed straight onto bites or rashes for that instant cooling relief.
To learn more about Chickweed, how to identify it (there's multiple toxic lookalikes) and how to use it (including a Chickweed Pesto recipe) check out my Wet Season Foraging Guide or join my next foraging workshop.
Chickweed pesto
This is one of my go to ways to use chickweed, especially at workshops. It’s the thing that usually converts people fast. It’s creamy, bright green, and honestly gets compared to guacamole more often than you’d expect.
It’s a great way to use up a big handful of chickweed and turn it into something really special in minutes. Perfect on toast, stirred through pasta, dolloped on salads, or added into dressings and even smoothies for extra creaminess and nutrition.
You’ll need:
• 2–3 cups fresh chickweed (spray free)
• ½ cup nuts (cashews work really well)
• 1–2 cloves garlic, crushed
• 1–2 tbsp olive oil
• Juice of ½ lemon (optional but really good)
• Salt and pepper to taste
• A little water if needed
Method:
• Use scissors to harvest chickweed close to the ground (this avoids pulling up roots and soil)
• Rinse if needed and shake dry
• Roughly chop to make blending easier and avoid long stringy stems wrapping around the blades
• Add chickweed, nuts, garlic, olive oil, lemon juice, salt and pepper into a blender
• Blend on high until combined and creamy
• Add a small splash of water if it needs help moving
• Blend less if you like it chunky, more if you want it smooth and creamy
To serve:
• Spread on toast or crackers
• Stir through pasta or grains
• Add to salad dressings or sauces
• Spoon over roasted vegetables
• Top with extra nuts, seeds, or edible weeds if you like
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