A spreading, mat-forming annual, the much-branched stems grow up to 40 cm (16 in) long, but most are decumbent and creep along the ground. It has small ovate leaves and tiny, white, star-shaped flowers. It propagates quickly, reappearing throughout the year, and is often seen in the winter months.
History and traditions
The common name, chickweed, and the popular names in several other European languages refer to this herb’s former usefulness as bird feed. It provided a source of fresh greens and seeds during the winter when other foods were scarce. For the same reason it was much valued as a culinary herb in broths and salads. Although it does not seem to have made its mark in the classical world, it appears in herbals from medieval times usually as an ingredient in a mixed green ointment based on lard, for rubbing on sores and swellings. The Latin name of the genus is from Stella, a star, for the shape of the flowers.
Habitat/distribution
Chickweed is native to Europe but naturalized in many countries throughout the world. Found on moist cultivated land and field edges.
Growth
Grows in any reasonably moist soil in sun or partial shade. Self-seeds.
Uses
Medicinal
It is rich in mineral salts, including calcium and potassium, and has anti-rheumatic properties when taken internally as a juice or infusion. Applied as a poultice or ointment for eczema, skin irritations and other skin complaints.
Culinary
A pleasantly neutral-tasting herb for inclusion in salads or for cooking as a vegetable. It combines well with parsley to make a dip.
