In my Curative Propertiesof Tea Herbs program we discuss using chickweed in tea.  Chickweed is an invasive weed very common
here in Illinois.  There were a few
gardeners who had never seen it.  I only
wish that was my circumstance, but alas. 
I recently stumbled across a recipe for using chickweed to make a
salad.  I love that this give us another
reason to harvest this weed from our garden and enjoy its medicinal properties.

Chickweed medicinal characteristics: 

• Historically, chickweed has been used as an
  expectorant to help loosen mucus and relieve coughs and congestion.  
  
• It
  may help soothe inflammation in the respiratory tract.  
  
• Chickweed is known
  as a demulcent, meaning it can help soothe irritated mucous membranes, which
  could be beneficial for digestive issues. 
• It may have a mild laxative
  effect, potentially aiding in relieving constipation.  
• Chickweed is
  believed to have anti-inflammatory properties that may help reduce inflammation
  throughout the body. 
• It is also considered a good source of vitamins
  (including Vitamin C) and minerals, and also contains antioxidants. 
• It may
  have a mild diuretic effect, helping to eliminate excess fluid from the body.  
• Studies in mice have shown that chickweed may have a positive impact on body
  weight and food consumption. 
• It’s also believed to potentially aid in weight
  loss by delaying intestinal absorption of dietary fat and carbohydrates. 
  

For
this and other reasons it is great to enjoy chickweed in tea and in this case
in a salad.

Chickweed Salad

• 2 tomatoes, diced
• 1 handful of
  chickweed, chopped
• 14/4 cup sunflower
  seeds, toasted
• 1 tsp fresh chives,
  chopped
• Dressing – I suggest
  a vinegar and oil dressing made with BYP Italian Dressing and Marinade, Greek Blend,
  or Curry Spice Dressing.

Combine all the items
in a bowl, toss with dressing and serve immediately.  Enjoy!