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Chickweeds are an annual herb, widespread in temperate zones, arctic zones, and throughout, probable origin Eurasia. Chickweeds have established themselves all over the world, possibly carried on the clothes and shoes of explorers. They are as numerous in species as they are in region. Most are succulent and have white flowers, and all with practically the same edible and medicinal values. They all exhibit a very interesting trait, (they sleep) termed the 'Sleep of Plants,' every night the leaves fold over the tender buds and the new shoots.
The cultivation of this one is not necessary it is abundant and easy to find. Gather fresh edible plant between May and July, as soon as flowers appear, it can be used fresh or be dried for later herb use.
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Chickweeds are Medicinal and edible, they are very nutritious, high in vitamins and minerals, can be added to salads or cooked as a pot herb, tasting somewhat like spinach. The major plant constituents in Chickweed are Ascorbic-acid, Beta-carotene, Calcium, Coumarins, Genistein, Gamma-linolenic-acid, Flavonoids, Hentriacontanol, Magnesium, Niacin, Oleic-acid, Potassium, Riboflavin, Rutin, Selenium, Triterpenoid saponins, Thiamin, and Zinc. The whole plant is used in alternative medicine as an astringent, carminative, demulcent, diuretic, expectorant, laxative, refrigerant, vulnerary. New research indicates it's use as an effective antihistamine. The decoction is also used externally for rheumatic pains and wounds. It can be applied as a medicinal poultice and may help relieve any kind of roseola and may be effective for itchy skin and spider veins.
Recipes - Medicinal tea: Use 1 tbls. dried herb, 2 if fresh, add 1 cup boiling water steep for 10 min. Take in ½ cup doses 2 to 4 times daily, during a cold or flu. Try 1 teaspoon in your favorite health smoothie for an excellent health supplement.
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