Fresh Chickweed Salad


  • 2 pounds young chickweed leaves and stems
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons vegetable oil

Clean and wash the leaves and stems under running water. Cut the chickweed into small serving pieces. place a 2-quart saucepan over high heat, add 1 quart water and let come to a boil. Add the chickweed and boil rapidly for 2 minutes. Remove from heat and immediately drain. Run cold water over the chickweed to stop the cooking and set the color. Drain on paper towels.

Using a small mixing bowl, combine the soy sauce, sugar, and vegetable oil. Mix well until the sugar has dissolved. pat the chickweed dry with paper towels before adding to the soy/oil mixture. Toss until each leaf and stem is completely covered. Refrigerate for at least one hour before serving. Serves six.

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