Chickweed
Chickweed (Stellaria media), also known as chick whittles, clucken wort, adder’s mouth, white bird’s eyes, satin flower, winter weed, and chicken weed, is available for harvest almost year-round in many climates. It should be noted that the plant becomes fibrous and tough in midsummer—when harvesting, especially for eating, is not advisable—and may disappear briefly or go dormant during the coldest part of winter.
The name Stellaria comes from the flower’s star-like shape.
Stella = “star”
media = “in the midst of”
This little beauty is native to Europe but now thrives worldwide in cool to mild temperatures (roughly 40–70°F). It grows best in full sun to partial shade with moist, fertile soil. Chickweed is most abundant in fall and spring and is considered a classic cool-weather plant. Because it is often labeled invasive, there are usually no limitations on harvesting, though local regulations should always be respected.
Avoid harvesting plants growing near busy roadways, industrial areas, or other sources of pollution.
Chickweed has shallow roots, making it an excellent ground cover in the garden. It suppresses weeds, acts as a living mulch, and helps retain soil moisture. It makes an ideal ground cover for a salad garden, as the leaves are a nutritious addition to food, whether eaten raw or cooked.
Although beloved by chickens, chickweed is also an excellent salad green for humans, especially in late winter and early spring. It has an earthy, slightly salty tang and is easy to gather. Unlike dandelions or mustard greens, it is not very bitter. All above-ground parts are edible and contain vitamins such as A and C, along with saponins and minerals including iron, copper, magnesium, and calcium. This makes chickweed one of the classic spring tonic herbs.
The aerial parts are the most commonly used. Chickweed is tender and juicy and is often called the tenderest of wild greens—at least before midsummer.
FUN FACT:
Chickweed has a long-standing folk reputation as a weight-loss herb. It can be eaten raw in salads, steamed, or sautéed. When paired with other traditionally “slimming” wild foods—such as dandelion, evening primrose, stinging nettle (cooked and cooled to remove the sting), plantain, and purslane—it makes a nourishing wildcrafted salad that has historically been included in spring cleansing or weight-balancing diets.
CHICKWEED CONTAINS:
- Triterpenoid saponins
- Coumarins
- Flavonoids
- Carboxylic acids
- Vitamin C and other nutrients
“The saponins may account for the herb’s ability to reduce itchiness.”
— Encyclopedia of Herbal Medicine, 2nd American Edition, p. 272
Mouse-eared Chickweed needs to be cooked before eating to soften the hair that covers the plant.
Chickweed is a floppy, low-growing plant with smooth, light green leaves and a distinctive single line of white hairs running up one side of its round stem. Like its many cousins, it is now widely distributed across much of the world. Chickweed thrives in gardens, hedge banks, lawns, and other disturbed or waste grounds. The above-ground parts are gathered whenever the plant is vibrant, tender, and green.
“Think of chickweed as being as soft as slippery elm, as soothing as marshmallow, and as protective and strengthening as comfrey root.”
— Weed (1989)
Chickweed’s best-known external medicinal uses include soothing itches, bites, stings, inflammation, burns, swelling, sunburn, bruises, splinters, and sore or irritated eyes. It makes an excellent and readily available first-aid or emergency remedy. Chickweed is especially helpful for skin issues involving heat and inflammation—particularly when a cooling, drawing action is needed, and other remedies have failed.
Chickweed has the remarkable ability to calm itchiness where other remedies may fall short.
CHICKWEED POULTICE
This is an easy remedy that can be made on the fly in the field. If you don’t have a mortar and pestle—or even a rock and a hard place—you can chew fresh chickweed to form a paste for a poultice.
At home, place a handful of chickweed into a blender with a small amount of water (about 1–2 tablespoons per cup of plant material). Blend into a mash and either fold into a clean cloth or gauze, or apply directly to the skin. Leave on for about 30 minutes, replacing as needed until relief is achieved.
This is particularly helpful for itchy and irritated skin from bug bites or hot, inflamed rashes, such as those caused by stinging nettles.
Chickweed is gentle enough to use externally around the eyes. Apply a poultice over closed eyes only to cool and soothe irritation.
Chickweed has a long-standing reputation for helping resolve slow-healing or “indolent” conditions, including eczema, rheumatic joints, and varicose veins. It is considered safe for delicate tissues that benefit from cooling and soothing support, making it useful for many types of eye irritation, including itchiness from contact lenses. Its actions are often compared to those of slippery elm bark.
“Chickweed can also be frozen and used topically for itchy and weeping skin conditions.”
— Encyclopedia of Herbal Medicine, 2nd Edition, p. 289
INTERNAL USES
Internally, chickweed has been traditionally used to support hot, inflammatory conditions such as gastritis, colitis, congested chest conditions, and general irritation of the respiratory and digestive systems. It has been used for sore throats, bronchitis, asthma, dry or irritable coughs, and related lung concerns.
CHICKWEED TEA
Bring 1 cup of water to just below boiling and pour over 1–2 tablespoons of fresh chickweed. Steep for 10 minutes, strain, and sweeten with local honey if desired. Lemon makes a pleasant addition for those who enjoy it.
Chickweed contains saponins, which are “soap-like” compounds. If you rub fresh chickweed between your hands with a little water, you may not see bubbles, but you’ll notice a slick, soapy feel that leaves the skin soft (and faintly chickweed-scented).
Because of its saponin content, consuming large amounts may cause digestive upset. Begin with small quantities and gradually work up to 1–2 cups per day if eating chickweed regularly.
Chopped finely, chickweed can lend soups and stews a pleasantly creamy texture.
“This small herb, often classed as a troublesome weed, is one of the supreme healers of the herbal kingdom and has given me wonderful results.”
— Levi (1966)
Chickweed does not dry or store well, so preservation methods include tincturing, juicing, freezing, or infusing in oil for use in soothing skin salves.
WARNINGS:
- Excessive intake of saponins should be avoided internally during pregnancy or while breastfeeding
- Overconsumption may cause diarrhea or vomiting
CHICKWEED BATH
For itchy skin over large areas of the body, including rashes, shingles discomfort, and rheumatic conditions.
Bring 1–2 cups of water to a boil, remove from heat, and add a generous handful of chickweed. Steep for 30 minutes, strain, and add to a warm bath. Colloidal oatmeal may be added for additional soothing. Soak for at least 20 minutes.
NOTE: Chickweed vinegar may also be added to baths to support skin comfort, particularly in areas with hard water.
CHICKWEED VINEGAR
For baths or as a salad vinaigrette ingredient.
- Place a handful of chickweed in a blender with apple cider vinegar (with the Mother), enough to cover
- Blend well
- Pour into a jar, cover, and let sit overnight
- Strain the next day and bottle
The vinegar will begin green and typically turns golden within a day or two. Add a few teaspoons to bathwater to soothe itchy skin and support the skin’s natural barrier.
CHICKWEED PESTO
NOTE: Remove thick stems and any brown leaves. Mature plants develop stringy stems that are unpleasant raw, especially in midsummer. Very young stems may be used.
- Blend chickweed with pine nuts (or other nuts), a few cloves of garlic, and enough oil (olive or avocado) to achieve a smooth texture
- Serve on pasta, grains like quinoa or rice, or over vegetables
You can absolutely add basil, too. You do you, boo.
In USDA Zone 8b, chickweed—often alongside violet—can appear as early as mid- to late January, with flowers emerging by March.
Chickweed is deeply healing and gentle enough for children. She reaches quiet, overlooked places in the body and landscape alike. Wander outdoors, and you may find her waiting—where chickweed grows, she often grows in abundance.
Chickweed has one commonly cited poisonous “look-alike”: scarlet pimpernel. It is easily distinguished by its square stems and reddish-orange flowers, whereas chickweed has round stems and white, star-like flowers. Use common sense, proper identification, and you’ll be just fine.
Disclaimer:
The information shared here is for educational purposes only and is not intended as medical advice. Plant identification, preparation, and use should always be approached with care. Common names can refer to multiple species, each with different properties and safety considerations. Please research thoroughly, verify scientific names, and consult qualified professionals before ingesting or using any plant medicinally.