We had such a fun unit study of chickweed for school last spring that I had to include our project day where we gathered chickweed, observed, ate and made chickweed salve and tea. Chickweed is best used fresh but it can be dried or frozen for future use.

We gathered a large amount of chickweed and first rinsed it off and then let it dry a little bit on a dishtowel.  The little ones were munching on it the entire time we were working.  Little Woman especially enjoyed it and even made a "hat" with it, they all loved the texture and feel of the chickweed.

To make a salve, pick out and discard any black, yellow, or dead leaves and then chop the chickweed finely.  Fill either a quart or pint jar three quarters full of the chopped chickweed and cover with olive oil.  Give it a good shake and place into a crock pot lined with a dish cloth.  Fill the crock pot with water and choose the warm setting.  Let the oil mixture steep for 3 days, keeping the water line at the rim of the crock pot and agitating the jar once in a while. 

After the three days, strain the pulp from the oil, squeezing every last drop out.  For each cup of herbal oil, melt one ounce of beeswax in it over very low heat.  Remove from heat and add 5 drops per cup of benzoin essential oil or rosemary essential oil as a natural preservative.

Pour into containers and let the mixture harden before putting on the lid.  Each of the kiddos made their own labels and added this salve to their personal first aid kits.  I also put one in my kit and one in the bathroom cupboard for everyday use.

  Little Woman didn't waste any time putting her chickweed salve to good use on an owie she had just acquired.  

If you can't find any fresh chickweed, you can purchase dried chickweed or chickweed seeds from Mountain Rose Herbs.  They also carry benzoin essential oil, beeswax and containers.  

The first plants to appear during the spring are some of the most medicinal; dandelion, yarrow, comfrey and mint are just a few I have seen popping up around my yard.  Chickweed is among those first spring greens that get labeled as a "weed" but one you will come to love, once you get to know her.  

Chickweed has very tiny flowers that close when overcast.  It is one of the first plants to appear in early spring and full of nutrients and first aid healing properties.  She is also known as Starweed because of her beautiful tiny, and I mean tiny, white flowers that resemble little stars.  

• emollient
• demulcent
• mucilaginous
• emulsifier
• nutritive
• mild diuretic
• toning
• cooling
• drawing
• spring tonic

• Canker, mouth sores and abscesses
  
• Sore Throat - gargle
  
• Lung support  - aids in healing respiratory conditions, bronchitis, asthma and dry coughs
• Conjunctivitis (pink eye) – poultice, compress, salve can even be rubbed around outside of the eyelid
  
• Eye inflammation and sties - same as above, can be used cooled or warmed
• Tired, sore, dry, irritated eyes
• First aid – cuts, scrapes, abrasions, wounds, bruises, splinters - can be used immediately as an emergency herb by chewing up or crushing with hands and placing over wounds.
  
• Burns, including sun burn
• Skin ailments – eczema, psoriasis, dry, chapped, itchy skin, rashes, boils, sores, irritation - use both inside and out 
  
• Blisters and warts
• Diaper rash
  
• Hives and heat rash
  
• Chicken pox and shingles - bath/salve
• Bug bites and stings
  
• Sore and tired muscles – bath
  
• Inflammation - both internal and external
• Kidney, liver, gallbladder support, aids the body to heal blocks and inflammation 
  
• Internal healing and support for ulcers, urinary tract, stomach and intestines  
  
• Constipation - especially for children due chickweed's gentle nature
• Nutrient dense - high in Vitamins A and C, saponins (increase absorption on a cellular level) lots of minerals such as iron, magnesium and calcium to name a few.  
  
• Stimulates metabolism which can help in weight loss
  
• Fresh herb contains saponins which give it a soap like quality, rub in your hands with a little water and hands will be cleansed and moisturized.

• Poultice/Compress
  
• Herbal Infusion (tea)
  
• Bath
• Tincture
  
• Herbal Infused Oil
  
• Salves, Ointments, Balms
  
• Can be frozen for future use
• Consuming fresh leaves - add to salads, smoothies, pesto or wherever else you would use greens (has a spinach like flavor so this is not a bitter one like most spring greens.

• Most people don’t go planting chickweed in their gardens (except maybe this chick), they are usually trying to eradicate it, so go for a search around your yard or neighborhood.  We found some growing under the plant tables at our local nursery in which case I asked if I could have it and brought it home to plant in my yard, yes I got some very weird looks - but I'm used to that!
  
• Likes shady, cool areas so look under shrubs and bushes in the spring.  
  
• Because of the shallow roots chickweed can actually provide a living type of mulch for your garden, in fact if you have chickweed growing it usually indicates fertile soil.
• Chickweed is actually an annual plant but self seeds readily which is how she comes back year after year.
• Aerial parts can be harvested anytime, both leaves and flowers.
• If you search for chickweed and still can't find her anywhere Mountain Rose Herbs does sell seeds or the dried herb.

Chickweed Benefits by Dr. Axe
Edible Wild Food - Chickweed
Mountain Rose Herbs - Chickweed Seeds
Herbal Roots Zine - March 2009 Issue - Chickweed

Shared On: Wildcrafting Wednesday, The Art of Homemaking.

I have been a busy bee in my garden and spending time with family that I haven't had a chance to post the last couple of weeks, but wanted to start back up with the plant series before the official planting season begins. Spring crops have already been planted - and still can if you haven't started yet.  You can check out my spring plant series here.  Today we will be talking peppers!

Sweet peppers and chili peppers are all part of the capsicum family which were discovered by Columbus in the West Indies and brought back to Spain where they grew and spread throughout the world.  There are so many varieties, colors, shapes, sizes and flavors to choose from, half the fun is deciding what to plant.  Baker Creek Seeds have some great heirloom varieties to choose from.

• Start seeds indoors about 8 weeks before the last frost.  I start mine in February since they take a little longer to germinate.  
• Keeping them at a consistent temperature of 70 degrees will help them germinate faster.
• Once sprouted move to light as soon as the first shoot appears. 
  
• After the last frost date when the soil has warmed (so if it hasn't warmed after the last frost date - wait until it has) you are now ready to transplant your seedlings outdoors.  Every year I actually wait until two weeks after the last frost date just to be sure because peppers despise the cold and I don't want to take any chances with them.  
• Be careful when transplanting because pepper roots are very sensitive.  Plant in full sun about 12-16 inches apart or one plant per square if doing a square foot garden.  
  

• Consistent moisture is necessary for sweet peppers, so make sure they are always moist.  
• Hot peppers like it more dry than wet, giving about an inch of water each week is sufficient.  Try not to get the leaves wet when watering, it can cause fungal and wilt infections. 
  
• Mulch around each plant after transplanting.  This is important for peppers since they like it warm and the mulch keeps the ground warm, while also holding in moisture and preventing weeds from sprouting.

• Don't plant with other varieties of peppers since they can cross pollinate, making sweet peppers hot and hot peppers more mild.
• Don't plant near beans.
• Plant with okra, basil and tomatoes. 

• Harvest anytime depending on how big you want your pepper and what color.   
• Cut from the bush, leaving a once inch stem so they will store longer.  Don't yank off the plant or you could take the whole plant out.
• Peppers can be dehydrated whole or chopped and then dehydrated.  
• Powders - you know how I love to make veggie powders.  Did you know you can make your own chili powder, paprika, cayenne powder or any other chili spice just by drying and powdering your peppers?  (I will be posting on this come fall).
• They also freeze well.  I like to chop them up and spread them over a cookie sheet to freeze.  Once frozen break apart and store in a freezer bag.  They can be easily thrown into soups, stir fries or other dishes.
• I haven't tried bottling peppers yet but plan to this year, using this recipe from Old World Garden Farms.

One of the easiest plants to save seeds from, simply cut open a pepper, scrape out the seeds and allow them to dry for a week or two.  Make sure you wear gloves when handling the hot peppers so you don't burn your fingers.  And if you happen to burn them because you didn't listen to me, you can pull out the burn spray! Store in an airtight container or seed envelope.

• vitamin C, vitamin A, Iron, potassium
• hot peppers serve as natural meat preservative
• see my post on cayenne for the medicinal properties of the capsicum species
• Bell pepper nutrition facts from nutrition-and-you.com.

Shared on: Tuesday Garden Party.