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  • Writer's pictureKate

Just eat it

A few years ago I launched the "if you can't beat 'em, eat 'em program" at the farm. I was so tired of trying to control the wild garlic, that I just gave in and started harvesting it and eating it. It is pretty tasty, and for a while my family ate Asian style pancakes with every meal made from the wild garlic.

There are a couple of other weeds that threaten to overrun the property - one of them is chickweed. I know you can eat chickweed, and I have used it to make healing salves, but my friend Lindy mentioned making pesto from it.

Wow - it is delicious, and I take a wild thrill from picking weeds and eating them. Tomorrow I am making chickweed salad dressing. Now, it is a bit tedious to clean and prepare the chickweed, but guys - it is a free weed I would have otherwise killed. And the baby chicks love the leftovers. Not much is getting wasted at the Double Up!

Chickweed Pesto


  • 2-4 cloves of garlic, minced (I used a combination of our elephant garlic and some garlic scapes and some wild garlic, of course!!)

  • 1/2 cup of extra virgin olive oil

  • 2-3 cups freshly picked young chickweed leaves

  • 1/4 cup freshly grated parmesan cheese

  • dash of sea salt

  • handful of nuts (I used almonds because it is what I had, but the original recipe called for walnuts))

  • tablespoon of lemon juice (optional)

Place all the ingredients in a food processor. Blend well.

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