Chickweed is a winter herb. Chickweed, Stellaria media has many medical properties, such as demulcent, astringent anti ulcer and nutritional. It is highly regarded in herbal medicine in internal and topical applications. Chickweed is the rich source of iron, copper, calcium, manganese, phosphorus and zinc, Vitamin B complex and Vitamin D. A 100 grams of Chickweed may contain between 150-350 grams of Vitamin C.
Chickweed, Sorrel and Comfrey
Chickweed soup
1 ½ litres chicken or vegetable stock
6 spring onions, white and green parts thinly sliced
1 carrot chopped
1 large potato, diced
2 stalks celery
2 bunches of fresh Chickweed, trimmed, washed and chopped
Few leaves of sorrel, traditionally also few fresh comfrey leaves were added
500ml cream or milk
Ground pepper, salt
Put the stock in a large pot and bring to boil. Lower heat. Add the onions, potato, carrot, celery, simmer for 10 minutes. Add the Chickweed and simmer gently for 10 minutes. Season with salt and pepper. Puree in a blender adding cream or milk. Return to the saucepan and reheat but do not boil. Garnish with few springs of Chickweed and serve hot. It is delicious.
by Danuta Hulajko
About the Author
Danuta Hulajko is a holistic practitioner, international speaker, founder of the DH Natural Medicine 
Clinic and www.healingremedies.com.au , Sydney. She specialises in anti-aging, autoimmunity, digestive disorders and heavy metals chelation. For more information please go to our website. You can follow Danuta Hulajko work, events, seminars, expos, latest health research, her health tips and advice on Facebook and LinkedIn
by Danuta Hulajko
