Also look for opposite leaves. If you have garden beds, you probably know that chickweed loves rich garden soil and thrives in the cool wet weather of spring and autumn.
We usually eat our Chickweed just as it is with some ripe fruits like mangoes or add it to a lovely mixed salad. Now, for some of you that might be to „back-to-nature“. The article offered a recipe making your own chickweed or nettle vinegar which sounds really easy to do.

Make Your Own Herbal Vinegar:
1. Tightly pack a jar full of chickweed.
2. Fill the jar to the top with apple cider vinegar ( raw, organic vinegars give yoy beneficial microorganisms)
3. Since vinegar rusts metal, acork or plastic top is preferable. Or place a piece of waxed paper or plastic between a metal lid and the jar.
4. Label your jar with name and date harvested.
5. The next day, the plant may have absorbed enough liquid to end up uncovered. If so, top up. Check the liquid level over the next week.
6. Sixs weeks later, strain out the chickweed, and you have your own wild herb vinegar.

You can use nettles or mugwort as well. I will certainly try this as soon as we are more settled here in Costa Rica and let you know how it went. If you have any recipes including wild herbs post them as a comment below or send them to contact@therawfoodfamily.com We always enjoy reading your comments.

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