Currently out of season *Chickweed is at its prime right now for eating and we have a beautiful protected patch ready to harvest!
Here is a fabulous recipe to try:
4 teaspoons of lemon juice.
4 teaspoons of light olive oil ( or walnut oil ).
salt and pepper ( or freshly ground pepper ).
6 ounces of chickweed and tender stems.
Mix the lemon juice, olive oil, salt and pepper in a bowl then add chickweed and eat immediately!
Chickweed contains vitamin A, D, B complex and C. Calcium, potassium, phosphorus zinc, magnesium, copper, iron and silica.