Allergy Season, Irritated Eyes....Chickweed Relief

 

Plants that many consider weeds make their appearance with the first spring like days for reasons other than to annoy those who view these plants as nothing more than to aggravate the need for control over that perfect lawn. Before grocery stores offered off season fresh foods any time of the year, people spent long winters surviving on canned, pickled, dried or fermented vegetables. Those first signs of green were very appreciated and supplied much needed nutrition and system detox. 

Dandelions, violets, plantain, nettles, chickweed, deadnettle...all eagerly foraged and used for not only food but for medicine. 

Chickweed is one of those creeper plants hardly noticed unless one is looking for it or as a gardener, cursing its prolific ability to self-sow. Forming a low growing mat over any bare soil available, it is difficult to eradicate. While it is easy to pull out, its weak stems easily break off and leave spilled seed and roots behind. 

Chickweed is Stellaria  media which in Latin means little star. The little white flowers appear to be made up of five petals but look closer and you'll see each petal has a cleft to become ten little slivers. It is a little fun to get poetic and compare the little star to the cool evening sky. Considered a cooling herb, conditions associated with heat such as fevers, infections and inflammation, can be eased with the use of chickweed.

Seasonal allergy sufferers can get some relief from this little plant. Itchy, irritated, red eyes can be soothed by using a chickweed infusion or as an eye poultice.

To avoid the mess of dirt getting mixed in with your greens, use a scissors and give the chickweed patch a haircut. Cut a handful and chop into small pieces to increase the surface area. Add about 1/2 cup to a sauce pan along with 1 cup water. Bring to almost the boiling point and then turn down the heat to a simmer for about ten minutes. This makes a strong herbal tea or infusion. Strain out the plant material and cool. Soak a cloth in the infusion and lay over your eyes for about 10 minutes. An alternative to straining is to leave the chickweed folded in the cloth and use over your eyes like a poultice.

Do this a few times a day if necessary for soothing relief from inflammation, redness, burning and itch. You can cut extra chickweed and store in the freezer for future use. Chickweed dies back once the heat of summer kicks in so take advantage of it while it is abundant in the spring.

Chickweed in April

SNEAK IT IN POWER MUFFINS

 

EMPIRE STATE MUFFINS

(Taste of Home...Beverly Collins)

 

2 CUPS SHREDDED UNPEELED APPLES

1 1/3 CUPS SUGAR

1 CUP CHOPPED CRANBERRIES

1 CUP SHREDDED CARROTS

1 CUP CHOPPED WALNUTS

2 ½ CUPS ALL-PURPOSE FLOUR

1 TBSP BAKING POWDER

2 TSP BAKING SODA

½ TEASPOON SALT

2 TSP GROUND CINNAMON

2 EGGS, SLIGHTLY BEATEN

½ CUP VEGETABLE OIL

 

In a large mixing bowl, combine the apples and sugar.

In another bowl combine the flour, baking powder, baking soda, salt and cinnamon.

To the dry ingredients add the cranberries, carrots and walnuts.

Add the apple/sugar mixture and mix well to combine.

In a small bowl, mix the eggs and oil.

Stir eggs and oil into the batter.

Fill about 18 greased muffin tins 2/3 full.

Bake at 375 F for 20 – 25 minutes or until a toothpick tests done.

Cool about five minutes before removing muffins.

 

  

MORNING GLORY MUFFINS

(Taste of Home...Paddy Webber)

 

2 CUPS FLOUR

1 ¼ CUPS SUGAR

2 TSP BAKING SODA

2 TSP CINNAMON

½ TSP SALT

2 CUPS SHREDDED CARROT

½ CUP RAISINS

½ CUP SHREDDED COCONUT

½ CHOPPED PECANS

3 EGGS

1 CUP VEGETABLE OIL

1 CUP SHREDDED UNPEELED APPLE

2 TSP VANILLA EXTRACT

 

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.

Stir in the carrots, raisins, coconut and pecans.

In another bowl, combine eggs, oil, apples and vanilla.

Add to flour mixture.

Stir only until combined.

Fill about 18 greased muffin tins 2/3 full and bake at 350 F for 15 – 20 minutes