Chickweed

There are some 120 species of annuals and perennials in this cosmopolitan genus. Stellaria media (chickweed) is an extremely prolific weed, providing and abundant source of edible and medicinal foliage, even in winter in milder areas. It has been used as a healing herb for centuries, and was also valued in many countries as a food for birds and domestic fowl, hence the name "chickweed". The leaves are readily infused in oil as a simple remedy for dry, itchy skin; Culpeper's recommendation was to "Boil a handful of Chickweed, and a handful of red rose leaves (petals) dried, in a quart of muscadine, until a fourth part be consumed; then put to them a pint of oil of trotters of sheep's feet; let them boil a good while, still stirring them well; which being strained, anoint the grieved place therewith, warm against the fire, rubbing it well with one hand" (The English Physician Enlarged, 1653). Stellaria comes from the Latin stella, "star", referring to the star-shaped flowers.

Spreading annual, often over-wintering, with a slender tap root, diffusely branched, brittle stems, and ovate leaves, to 2.5cm (1in) long. White, star-shaped flowers, 5mm (¼in) across, with deeply notched petals, appear at any time of the year.

Common Name:	Chickweed
Other Names:	Common Chickweed, Indian Chickweed, Scarwort, Tongue-Grass
Botanical Name:	Stellaria media
Genus:	Stellaria
Family:	Caryophyllaceae
Native Location:	Cosmopolitan weed of temperate regions.
Cultivation:	Moist soil in sun or shade.
Propagation:	By seed sown at any time.
Harvest:	Plants are cut and used fresh as juice or poultices, and fresh or dried in infusions, liquid extracts, medicated oils, ointments, creams and tinctures.
Height:	5-40cm (2-16in)
Width:	5-40cm (2-16in)
Hardiness:	Hardy
Parts Used:	Whole plant
History:	Writing in the seventeenth century, the normally verbose British herbalist Nicholas Culpeper said of the common chickweed, "It is so generally known to most people, that I shall not trouble you with the description, nor myself." And he didn't. Most everyone is familiar with this scraggly, fast-growing annual bedecked with very tiny, star-shaped white flowers. Indeed, chickweed is so ancient and widespread that its seeds have been recovered from Neolithic excavation sites of the Stone Age period. Traditionally though of as bird and chicken feed, the plant also has a long culinary and medicinal history. The leaves are rich in vitamins A, B, and C, calcium, phosphorus, and potassium. It was a staple food and medicine among Native Americans who ate it raw or boiled like a vegetable. And it has long been used in homeopathy to treat rheumatism.
Properties:	A soothing, cooling, slightly saline herb that relieves itching, promotes healing, and has alterative, anti-rheumatic effects.
Vitamin Content:	Vitamin A, Thiamin
Medicinal Uses:	Internally for rheumatism and chest infections. Externally for itching skin conditions, eczema, psoriasis, vaginitis, urticaria, ulcers, boils, and abscesses. Often blended with Althaea officinalis (See, Marshmallow) or Ulmus rubra (See, Slippery Elm) in anti-pruritic prescriptions. Internally, chickweed is still taken most frequently for rheumatism. However, the plant also has traditionally been used to treat constipation, cystitis, dry coughs, flatulence, and irritable and inflamed bowels. Some herbalists prescribe the plant as a general cleansing tonic. Externally, chickweed is used in ointments and poultices for aching joints, bruises, eczema, psoriasis, skin irritations, and varicose veins.
Culinary Uses:	Sprigs are added to salads and cooked as a vegetable; also liquified with other herbs and vegetables as a tonic juice.
Preparations:	Chickweed is availabnle as dried or fresh herb and in ointments and tinctures. To make a tea, pour 1 cup of boiling water over 1 teaspoon of dried herb, or 2 teaspoons of fresh herb, and steep for five minutes. Strain, and drink up to 1 cup a day.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp 374-375 The Modern Herbal Primer by Nancy Burke Copyright©2000 Yankee Publishing, Inc. pp. 26-27