How To Eat Weeds - Chickweed Fritters With Dipping Sauce

How to Eat Chickweed

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Chickweed is a delicious herb that can be used in a range of dishes. It has a mild, succulent flavor, which some people describe as halfway between collards and lettuce.It is rich in vitamins B, C, D, as well as minerals like calcium and magnesium. If you recently harvested some fresh chickweed, you will need to thoroughly wash it. You can eat all of the chickweed plant that grows aboveground. Add it to soups, sandwiches, pesto, lasagna, quiche, pizzas, eggs, smoothies and other dishes.


Adding Fresh Chickweed to Breakfast and Lunch Dishes

  1. Spruce up your breakfast smoothie with chickweed.For your next smoothie, add a handful of freshly chopped chickweed. Chickweed goes well with other wild plants, such as lamb’s quarters, dandelions, nettles or watercress. To subdue the slightly earthy taste, add some fruit, such as pineapples and oranges.
  2. Add chickweed to your morning eggs.If you are making an omelette, you could add some chickweed with the other vegetables. If you are making fried eggs, you could garnish your plate with some freshly chopped chickweed.
  3. Enjoy chickweed bruschetta for lunch.Put a piece of bread in the toaster. Rub the bread with a garlic clove. Drizzle some extra-virgin olive oil on top. Then, put a pile of chickweed on the toast. Season the bruschetta with lemon juice, olive oil and sea salt.
  4. Add it to a fresh salad.You can add fresh chickweed to any of your favorite green salads. It has a mild, gentle taste. For instance, you could make a chickweed rice salad by mixing cooked rice and fresh chickweed in equal proportions. You can season your salad with olive oil, garlic and salt.
    • Walnuts and feta cheese work very well in a chickweed salad.
  5. Use chickweed as a sprout substitute.If you are making a lunch recipe that requires sprouts and you have chickweed on-hand, go ahead and use the chickweed instead of the sprouts.Instead of sprouts, throw some chickweed ontop of your soup or inside your sandwich.
    • Sprouts are often added to summer soups, stir fries, sandwiches, tacos and pizzas.
  6. Avoid consuming chickweed if you are pregnant or nursing.There is a possibility that it could have adverse effects on you or your baby, so it should be avoided.Like oregano, parsley, peppermint and a few other herbs, consuming large amounts of chickweed could reduce milk supply while breastfeeding.

Adding Fresh Chickweed to Dinner Recipes

  1. Eat it with bacon.Like kale and other steamed greens, chickweed tastes great with bacon. You could steam it and then add some bacon bits.
    • Enjoy boiled chickweed with bacon. Boil equal portions of chickweed, henbit and lamb’s quarters. Boil them very briefly. Add crumbled bacon and one or two teaspoons of vinegar.
  2. Add it to a pie.Chickweed is a great addition to a pie. For a chickweed pie, you will need the following ingredients: a 10-inch pie crust; three cups of chopped chickweed; a cup of diced slab bacon; half a cup of chopped onion; three eggs; a cup and a half of sour cream; a tablespoon of flour and half a teaspoon of nutmeg. Make a pie:
    • Preheat the oven to 325 Fahrenheit (162 Celsius) and prepare the pie crust.
    • Rinse, dry and chop the chickweed.
    • Fry the bacon and onions for three minutes and then add them to a bowl with the chickweed.
    • Mix the wet ingredients with the nutmeg.
    • Add the ingredients to the pie shell and bake for between 45 and 50 minutes.
  3. Try chickweed pesto for your dinner pasta.Instead of your usual pesto recipe, try using chickweed. You can make chickweed pesto with two packed cups of freshly chopped chickweed, two cloves of garlic, three Tablespoons of pine nuts, a quarter teaspoon of salt, half a cup of olive oil and half a cup of Parmesan cheese. Blend everything in a Cuisinart. You can serve it on pasta.
  4. Add chickweed to quiche or lasagna.If you are making your favorite quiche or lasagna recipe, you could add some freshly chopped chickweed. For instance, instead of using spinach in your quiche, you could use chickweed. If you are baking a lasagna that calls for a layer of greens, add some chickweed.

Using Dried or Frozen Chickweed

  1. Substitute dried for fresh chickweed.If your recipe calls for fresh chickweed but you only have the dried variety, you can use one third the amount called for in the recipe. Since dried herbs are more concentrated, you don’t need to use as much. Follow the same three to one rule as for other herbs.
  2. Use dried chickweed as a tea.Put one tablespoon of dried chickweed in a cup. Add a cup of boiling water. Let it steep for ten minutes.
    • Chickweed tea has been used to soothe the digestive system, as well as for constipation and rheumatism.
    • You can also drink chickweed tea to relieve a dry cough.
  3. Use frozen cubes of chickweed.If you have frozen your chickweed in ice cube trays for use in the winter, you can use the frozen chickweed as you would the fresh variety. Keep in mind that you have more water content in the frozen chickweed. Add cubes of frozen chickweed to soups or smoothies.

Making Chickweed Soup

  1. Gather the ingredients.To make a fresh chickweed soup, you will need the following ingredients:
    • One handful of freshly harvested chickweed.
    • One third pound of freshly harvested nettles
    • Two to three small cloves of garlic, minced
    • One chopped, medium-sized onion
    • Two peeled and cubed yellow potatoes
    • Two and a half cups of water or vegetable stock
    • Two cups of milk
    • Half a teaspoon of black pepper
    • One and a half teaspoons of salt
    • Two tablespoons of butter
    • One minced, dried baby shitake mushroom
  2. Saute the onions.Put the butter and chopped onions in a large pot. Turn the heat on medium and saute for five minutes. The onions should be a golden color.
  3. Cook the potatoes and garlic.Add the potatoes and garlic to the large pot. Saute them for one or two minutes.
  4. Add the wet ingredients and bring the mixture to a boil.Pour the stock and milk into the large pot. Then, add the mushrooms and greens. Salt and pepper the soup to taste.
  5. Cook and blend the soup.Bring the mixture to a boil. Then, turn it down and simmer it for fifteen minutes. Test to see if the potatoes are soft. Finally, blend the soup until it is smooth.

Video: What is Chickweed? A Wild Edible Green for the Lymph and More

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Date: 05.12.2018, 19:17 / Views: 55563