Recipe for May

Chickweed appears all over my garden about now, but did you know it’s edible? You can eat the leaves, stems and flowers. Here is a simple recipe that you can use as a side dish; it’s especially good with chicken or fish.

 Ingredients (serves 2)

1 pint chickweed chopped
one white onion finely chopped


Wash chickweed thoroughly. Place in boiling salted water. Cook only for two to three minutes, drain well. (You could reserve the liquid to make a tea or use to make rice.)
Melt a small amount of butter in a frying pan. Sauté the onion until translucent then add chickweed and sauté for 1 minute. Add salt, pepper or any other spices you may enjoy and serve.