OVERVIEW:

Chickweed is a tiny plant that is so adaptable it grows everywhere on earth. It has a fresh, pleasant and mild taste similar to alfalfa sprouts which lend itself nicely to salads, soups, pesto, and as a garnish. Chickweed is a super plant in terms of its nutritional acclaim and can be ingested liberally as a food or in tea. It has high levels of iron. Because It is cooling, soothing and anti-inflammatory, chickweed is used topically in salves, herbal oils, poultices, and compresses.

LATIN:

Stellaria media

ORIGIN:

Croatia

CULTIVATION:

Organic

PARTS USED:

Aerial Part of Dried Plant / Cut & Sifted

CATEGORY:

Culinary and Medicinal Herb

TISANE "HERBAL" TEA BREW TIMES:

Ground tisane teas and tea bags - Steep 2 to 5 minutes

Loose leaf tisane teas - Steep 3-5 minutes

Root and seed-based tisane teas - Steep 6-8 minutes

*Steep in newly boiling water (212ºF) to best release the health benefits.

WHAT'S COOKING:

Buttered Chickweed

Chickweed Pesto

Chickweed Pie

Chickweed Salad with Crunchy Root Vegetables

Chickweed & Violet Leaf Hummus

Chickweed Herb

Name: Chickweed Herb
SKU: 1033

SKU: 1033

$8.60

Quantity

Specific: No known precautions.

General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months

Herbs (basil, oregano, parsley): 1 to 2 years

Whole spices (cloves, peppercorns, cinnamon sticks): 4 years

Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)

Extracts: 4 years (except for vanilla, which will last forever)
Tisanes (pronounced tea-zahn) are usually categorized by what part of the plant they come from. They generally fall into one of these four categories:

Plant and leaf based tisanes: lemon balm, mint, lemongrass, lemon verbena, raspberry leaf, and peppermint

Flower tisanes: rose, chamomile, hibiscus, lavender, rosehip, and jasmine

Root, bark and seed based tisanes: cinnamon, dandelion root (chicory), echinacea, ginger, cardamom, caraway, and fennel

Fruit/berry tisane: raspberry, blueberry, peach, lemon, and apple

Tisanes are also called herbal teas, botanicals, or infusions and they are a major part of the tea world but are not technically teas. It is actually an infusion or decoction made from a plant other than Camellia sinensis which is the plant from which true teas (green tea, black tea, oolong, etc.) are made. Tisanes are caffeine free.

Chickweed Herb

PRECAUTIONS:

SHELF LIFE OF HERBS AND SPICES:

TYPES OF TISANES: