There’s not that much growing at this time of year; but you will find fresh chickweed in UK gardens and allotments, even in the middle of the snow. It’s usually considered a weed, but in fact it’s edible, nutritious, and even quite tasty.
You can eat it raw, but I’m not very enthusiastic about it like that. Alternatively, you can treat it like spinach leaves and wilt it before eating. Or you can make chickweed pesto, which is what I did.
When harvesting chickweed, take only the tops of the plant. The lower leaves are tougher, and also by taking the top, you just encourage it to branch and produce more tops for future harvesting.
Chickweed pesto recipe
- A few good handfuls of chickweed tops (I had maybe a couple of packed mugs’ worth).
- Handful of pine nuts or sunflower seeds.
- 1–2 cloves raw garlic (if you can leave the pesto overnight to mellow), or 2 tsp minced garlic / garlic paste (if you want to eat it immediately).
- Tbsp nutritional yeast (use parmesan for a non-vegan pesto).
- Generous pinch of salt.
- 2-3 tbsp olive oil (add as you need it while blending).
Throw all the ingredients into a blender and keep blending until it looks like pesto. Add the olive oil as needed to help the blender out (you can also add a very little water), and as needed for texture.
It worked well on pasta, but I also enjoyed it on crackers for the next few days as a mid-morning snack. And since chickweed will, apparently, grow on my allotment regardless of what I do, I might as well make the most of it, especially at this time of year.