Common Speedwell

There are around 500 Speedwell species around the world, but the one I find most often here in New Zealand is Veronica persica. The name is said to come from St Veronica, who, according to legend, wiped Jesus’s face on his way to the cross and the imprint left behind was a Speedwell flower.

Its common name, ‘Speedwell’, has a lovely meaning too, an old way of saying ‘may you fare well’ or ‘Godspeed’. Some say it also refers to how quickly it spreads across the garden, or how swiftly it can help restore your health.

Every part of Speedwell: leaves, stems and dainty flowers is edible. The flavor is mild but slightly bitter, so pick the young shoots for the best taste.

The tiny flowers make a pretty garnish for cakes, desserts or herbal butter.

Or just toss whole tender sprigs into fresh salads, stir into pestos, blend into green smoothies or steep for a gentle herbal tea.

It also pairs nicely with eggs or tossed through soups at the end of cooking.

Nutritionally, Speedwell is rich in vitamins C and A and contains valuable antioxidants that help protect the body’s cells.

Traditionally, this humble plant has long been valued as a cleansing spring tonic: helping to clear the mind, nourish the body and soothe away coughs and colds. Its tea has expectorant properties, making it useful for shifting stubborn phlegm and easing bronchitis, asthma and lingering coughs.

It’s also known to relax tight muscles, ease tension in the neck and shoulders, and calm mild inflammation inside and out.

Applied as a wash or poultice, Speedwell can help cleanse cuts, calm rashes and support wound healing thanks to its mild antiseptic qualities.

An old folk name for Speedwell is ‘sore eyes’, as it was once used to bathe tired, inflamed eyes and some herbalists still recommend the tea to strengthen vision over time.

You'll learn more about wild edible weeds growing abundantly throughout the seasons in my foraging guides