Other names: chickweed, chickweed summer, chickweed, poison Bolduc.
careful not to confuse it with: it
glabrous petty spurge (Euphorbia Pelus) which exudes a milky liquid (latex) when the breeze.
-chickweed (Cerastium vulgarum) is established and hairy.
Edible part: Harvest the young shoots, immediately remove the roots, chop the stems with leaves and flowers and washing. It can be eaten raw in salads or made into stew-ups in a little water, then add butter and salt. To improve, we may add lemon juice or lime juice, vinegar, Parmesan, garlic, onions or grated nutmeg. It can accompany your favorite meat dish. Although this plant is hated by gardeners, it can become a weed in tender and delicious dishes in the hands of who wants to try it.
Canaries, parrots, songbirds and wild game birds love this delicate plant.
In the seventeenth century, the famous botanist John Gerard noted in "The Herbal or General History of Plants": The little birds in cages (especially Linnet) appreciate the coolness of the star when they throw their food.
Dr. Matthew Robinson in "The New Family Herbal," published in the late nineteenth century, laid chickweed juice to cure scurvy and inflammation of the eye, and the stellar chopped and boiled for plasters on wounds, swelling and skin ulcers.
Recipe Fried Oriental Star: Makes 2 servings
15 ml / 1 tsp tablespoons peanut oil 1 clove
garlic, minced
750 ml / 3 cups chickweed leaves, washed and chopped
10 ml / 2 tsp teaspoon cornstarch
15 ml / 1 tsp tablespoon soy sauce
250 ml / 1 cup cold water
2 ml / ½ tsp teaspoon grated ginger
125 ml / ½ cup chow mein noodles
Heat the oil in a frying pan or wok.
Add garlic and let brown, stirring constantly. Add
chickweed leaves, stirring constantly for 3 minutes.
Mix the cornstarch and soy sauce in water and pour it on the stars.
Add ginger.
Stir until thickened, being careful not to let overcook.
Add the noodles.
Stir and serve immediately.
Note: you may substitute a portion of the stellar this recipe with other vegetables such as onions, carrots, broccoli, celery and bean sprouts. You can still add mushrooms and almonds.
Salad stellar
Wash and cut the young shoots stellar.
Add herbs and serve in individual salad bowls, with oil and vinegar or blue cheese dressing.
Allow 125 ml (½ cup) per serving stellar.
careful not to confuse it with: it
glabrous petty spurge (Euphorbia Pelus) which exudes a milky liquid (latex) when the breeze.
-chickweed (Cerastium vulgarum) is established and hairy.
Edible part: Harvest the young shoots, immediately remove the roots, chop the stems with leaves and flowers and washing. It can be eaten raw in salads or made into stew-ups in a little water, then add butter and salt. To improve, we may add lemon juice or lime juice, vinegar, Parmesan, garlic, onions or grated nutmeg. It can accompany your favorite meat dish. Although this plant is hated by gardeners, it can become a weed in tender and delicious dishes in the hands of who wants to try it.
Canaries, parrots, songbirds and wild game birds love this delicate plant.
In the seventeenth century, the famous botanist John Gerard noted in "The Herbal or General History of Plants": The little birds in cages (especially Linnet) appreciate the coolness of the star when they throw their food.
Dr. Matthew Robinson in "The New Family Herbal," published in the late nineteenth century, laid chickweed juice to cure scurvy and inflammation of the eye, and the stellar chopped and boiled for plasters on wounds, swelling and skin ulcers.
Recipe Fried Oriental Star: Makes 2 servings
15 ml / 1 tsp tablespoons peanut oil 1 clove
garlic, minced
750 ml / 3 cups chickweed leaves, washed and chopped
10 ml / 2 tsp teaspoon cornstarch
15 ml / 1 tsp tablespoon soy sauce
250 ml / 1 cup cold water
2 ml / ½ tsp teaspoon grated ginger
125 ml / ½ cup chow mein noodles
Heat the oil in a frying pan or wok.
Add garlic and let brown, stirring constantly. Add
chickweed leaves, stirring constantly for 3 minutes.
Mix the cornstarch and soy sauce in water and pour it on the stars.
Add ginger.
Stir until thickened, being careful not to let overcook.
Add the noodles.
Stir and serve immediately.
Note: you may substitute a portion of the stellar this recipe with other vegetables such as onions, carrots, broccoli, celery and bean sprouts. You can still add mushrooms and almonds.
Salad stellar
Wash and cut the young shoots stellar.
Add herbs and serve in individual salad bowls, with oil and vinegar or blue cheese dressing.
Allow 125 ml (½ cup) per serving stellar.
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