Chickweed salad, pesto and gardeners first aid

Posted on by Jeannie Hayden

Chickweed Stellaria media is a highly nutritious plant popular in Victorian times with the leisure class for use in salads and sandwiches.  Today it is called a weed.

I discovered this luscious patch of chickweed when searching for hen greens down our valley near the pond. A windrow of soil from the sediment was made when we reconstructed the pond in January.

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This is the pond in January – to the right and behind the pond is the long windrow or heap of composting soil – rather like a raised garden bed.
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Now the grass has regrown around the pond and the windrow is well covered with weeds.  On the right hand side are potatoes I sowed late January. Lexie our dog loves the fact that the pond is filling as she enjoys a swim.

Never curse the arrival of chickweed.  It indicates that your soil has a balanced pH and is fertile.  Apart from the sediment being rich in organic matter the chickweed has grown larger in the windrow because its location is moist and has some shade.

Not only will the hens benefit from this terrific patch of chickweed, so will I.

My first thought is to use it in a salad but unlike the previous salad posting it won’t just be an extra it will be the green star …because of it’s size and lushness.  I added some freshly shelled walnuts I purchased from Valda at the Otago Farmers Market, a few olives, and my favourite for lunchtime salads – fried Halloumi cheese. Dressing is just a squirt of lemon juice and a splash of avocado oil.

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These chickweed leaves are more the size of corn salad than the chickweed I would normally find growing in my veggie garden. You can replace the chickweed for either corn salad or miners lettuce as an alternative with this combination.

A warning though – chickweed doesn’t do well under refrigeration, you need to plan to use it on the day it is picked. So after my lunch I decided to use the rest with some Italian parsley that also needed to be harvested before being trampled to death by builders boots.

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I filled my food processor with around 50/50 chickweed and parsley – removing the long stems off both, so it was mainly leaf.

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This really reduces down when chopped. I crushed a small clove of garlic in salt and added it to the chopped greens.

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Then the freshly shelled walnuts (you can use any nuts you like). Pour in extra virgin olive oil to make a puree.

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Mix in a little parmesan if you want a more creamy texture and finish off with a squeeze of lemon juice.   The lemon juice prevents the pesto from losing it’s bright green colour and also adds an acid flavour balance.  Squeeze, then taste, then add more. You are better to be conservative and add to taste when it comes to lemon juice or vinegar.

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Finally drizzle over some oil to give the pesto some real gloss.

This pesto can be kept for at least a week in the fridge and there are lots of ways you can use this nutritious spread in a sandwich, pizza, added to pasta or as a flavour boost to any number of dishes.  

Chickweed is recognised for its medicinal qualities and a tissane or tea is used to reduce water retention in the body. It can be made into vinegar or an ointment and used as a poultice.  It has been called a gardeners first aid plant because it is said to draw out splinters in a much gentler way than a pair of tweezers will.  You can use  a poultice or dip your finger into a strong tea solution…and it is also good for relieving nettle stings.

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Raw it has a good helping of vitamin C and even has vitamin B, assorted minerals, and potassium and all for free in your garden.  It is most abundant late winter early spring and is best harvested before it produces it’s tiny star like white flowers and equally tiny seedpods.  Give it a go!

Spring brings Asparagus, Onion Weed, and Nasturtiums to the plate

Posted on by Jeannie Hayden

Spring in Auckland has crept up and surprised me – I really didn’t see it coming.  It seems just a couple of weeks ago that the gracious Plane trees lining our streets gave us an open view to the sky.

Plane Tree archway down Picton Street, Ponsonby

Newly clothed with green they lean together to create the charming archways that are a feature of Auckland’s leafy suburbs.  The trees leafing up, longer days, and packed garden centres are clues that there is definitely a change of season.

I know spring is here when asparagus arrives.  Asparagus is the first vegetable of the new growing year.  Price wise, now is a good time to eat asparagus as there is plenty at the markets and in the shops.

Another spring time resident on our property, and most likely in yours, is often cursed by gardeners as a nuisance.  For me wild onion or onion weed is a spring onion alternative and it’s free! To harvest, use a fork (unless the ground is very soft with rain) otherwise you will fail to get the small bulbs out. Eating them is a most satisfying way to keep your wild onion weed under control.  They take a little time to wash and sort but they are really tasty.

The onion weed with its distinctive clusters of white flowers marked with fine
green lines.  You can eat all parts of this weed, the small onion bulbs,
the stems and the flowers .  Test that its not a decorative bulb by running
your hand down the stem and it will smell of onion.

Spring inspires us all to get back into salads. Here’s a way to make one bunch of asparagus go a long way.  This salad could be a satisfying lunch on its own or a wonderful side to the first barbequed sausage of the season.

My Risoni salad as photographed by my daughter Tansy with a proper camera

Risoni Asparagus Salad with Onion Weed and Nasturium Flowers

This salad because can fool you. It’s made from Risoni (pronounced ree-soh-nee) and while it could be mistaken for rice, it’s actually a type of pasta. It’s also known as risi (Italian for rice) and is sometimes referred to as orzo, although this tends to be slightly larger.  Risoni in Italy is often used in soups.


 I really like to use Risoni for  salads – because it looks like rice but has a smooth soft texture that takes up the flavours of olive oil, herbs and lemon to create a salad that is eaten with relish in our house. 


I was missing my old glass lemon squeezer so Peter found me this
wonderful kitchen tool, its a lemon squeezer, zest and fine grater all in one..
its so useful and only cost $5

Ingredients:

One bunch of asparagus (or as much as you like)
juice of a lemon
3-4 Tbsp olive oil
3/4 Cup of Rizo pasta
a handful of walnuts chopped
Preserved lemon rind finely chopped (optional but really gives this salad a lift)
About 1/2 cup of chopped onion weed bulbs and white part of the stems
Salt and Pepper
Generous bunch of herbs chopped- whatever is available
Alternatively if you have some pesto you could add 1-2 tbsp (to taste)
Cos or any lettuce leaves

On the base of risoni build up the flavours with herbs or pesto, spring onions
or onion weed, chopped nuts (optional) and then add the lemon juice and
olive oil to taste and then add sliced up asparagus.

Cook the risoni pasta as you would any other dried pasta – with plenty of well salted water.  I use 3/4 of a cup of dried pasta and this made plenty of salad for 3.  Once cooked (don’t overcook it or it will all stick together and not free flow) pour into a sieve and run cold water through the pasta to separate.

While the risoni is cooking, also cook the asparagus.   You could oil them and simply grill them, but for this recipe, I prefer to cook them in a high sided pan in salted boiling water until “just” cooked. It only takes 1-2 minutes.

Make sure you don’t include the end woody bits.  I simply bend the asparagus holding the stalk end until it snaps.   It breaks in the place where the stems are soft.   You may think what a waste but you don’t want to chew on woody asparagus.

Take out of the hot water immediately and spread out on a tea towel to cool quickly. This will ensure the asparagus remains a good green.

You can use more parsley and herbs for this
recipe than I did here as I was restricted by the
quantity available.  Two tablespoons of parsley
per person gives you your daily vitamin K requirement.

Next chop up your herbs.  I use whatever herbs I have around – parsley, I nearly always use, and on this occasion added some fresh mint that goes really well with asparagus, a little fennel and coriander.  In the summer tarragon and basil are great additions too.

Put all the ingredients together, adding the oil and lemon juice last and to taste.  You may not need to use all your lemon or you may want more.  It’s so important to taste your salad to ensure you have a good balance of flavours.

I served this salad on a bed of mini cos lettuce that gave a crunchy contrast to the soft flavourful risoni.
I added two of my favourite edible flowers nasturium and calendula petals. Both these plants are flowering now and I find their bright colours make for a happy and tasty salad.   Nasturtiums are also called Indian Cress.  The flowers give a peppery bite to the salad.

I discovered a great blog and will try this recipe  Garden Betty’s Nasturtium Pesto
when I find enough nasturtiums.
Photo from Mens Health.co.uk that I liked.

Asparagus is a powerhouse vegetable and I discovered a great description of the health benefits of this first vegetable of spring on   UK Mens Health in an article titled “Four Reasons to Eat Asparagus”
They also have recipes and suggest using asparagus in risotto…I whole-heartedly agree.

In spring at the Otago Farmers Market in Dunedin everyone waits in anticipation for the asparagus from Palmerston.  It’s sought after because it is so fresh. There is no comparison with the asparagus you buy from shops.  Asparagus quickly deteriorates, eating its own sugars, so to taste the sweetest asparagus you need to grow it yourself, or buy directly from growers, or at a farmers market.

Peter seeking shade and smelling the pelagonians
at Auckland Botanical Gardens

It’s Labour Weekend.  Traditionally this is a time to plant your potatoes and other spring crops.   Do take some time out from work to just stop and enjoy the warmth, soft colours and birdsong of spring.