Spring Awakening: Chickweed Pesto + Dandelion Tea
Wild greens harvest of chickweed, violet, and nettles
It’s the time of year here in Appalachia where the afternoon breezes have begun to feel just a bit warmer, the bird songs are becoming more frequent, and the leaf-strewn drab of winter ground is slowly brightening into myriad shades of green. Spring is upon us, or at least right around the bend. For me, it’s one of the most exciting times of the year, as we begin to see more and more glimpses of life and abundance, having just emerged from introspective winters and blankets of snow.
Just within the past week, I’ve gone into full-on excitement mode after having seen the first blooms of the year. It began with lilac-tinged hillsides of crocus, and next with a flash of color on a curvy mountain road- the sunshine-colored petals of daffodils.
Inevitably, this first flush of spring growth inundates me with memories and cravings of wild green foods and freshly-picked produce. It’s a visceral feeling, as though a part of my body and soul are reawakening right alongside nature.
To relish in this moment, and to welcome the new growth blossoming about, I turn to some of springtime’s most well-known and appreciated plants- namely chickweed and dandelion. Depending on where you live, there may be a host of other wild greens in your area already. Here in the mountains, I am also starting to see the first little spiny leaves of stinging nettles as well, amongst other ephemerals like purple dead nettle, henbit, and wild rocket.
One of my favorite ways to welcome the season is by making wild greens pesto and a dandelion root tea. Turns out they’re both really good for you too! Many wild greens are loaded with vitamins and minerals, and help to bring vibrant life energies into our bodies. Dandelion supports both the liver and the kidneys, as well as digestion. While the leaves of dandelion are known to be a potassium-sparing diuretic (meaning they help to drain excess dampness without depleting of the body of potassium in the process), the roots of dandelion are more sought after in supporting the liver, gallbladder, and digestive processes. Interestingly enough, roasted dandelion root has an almost coffee-like taste, and is often used as a coffee substitute, either alone or in blends.
These recipes below are shared with you as guidelines- prefer your tea a bit stronger? Steep it longer, or use a bit more dried root than I’ve indicated. Not a fan of chickweed? Substitute your favorite wild green or combination thereof! Add a little lemon balm, basil, tulsi, parsley, or mint if you have it! There’s lots of wiggle room here, so I hope you enjoy experimenting and finding your own personal favorite.
*As always, please do your research before harvesting or ingesting a new plant. Be certain you have a 100% positive identification when collecting plants in your yard or in the wild, and check with a doctor if you have health concerns or are taking medications. Many plants, especially “weeds” like dandelion, are sprayed with pesticides and herbicides. Never collect any of these sprayed plants for ingestion. If wild-harvesting is not an option for you, search for herbalists, organic gardeners, and co-ops in your community that may be able to steer you towards the cleaner wild foods of your area. As an alternative, organic dandelion root- both raw and roasted- can be purchased via many reputable online retailers such as Mountain Rose Herbs, Starwest Botanicals, and Pacific Botanicals.
Wild greens pesto with edible violet blossoms
Chickweed Pesto
Makes 4-6 servings
2-3 cups chickweed or other edible wild greens {if using nettles, be sure to blanch or blend very well to deactivate stinging hairs}
1/3 cup nuts- I used soaked and dehydrated walnuts, but pumpkin seeds, pecans, and pine nuts are all good options as well
1-3 cloves garlic, to taste
1/4 - 1/2 tsp sea salt
1/2 cup olive oil
1/8 - 1/4 cup parmesan cheese, or nutritional yeast for dairy-free pesto {optional}
cracked pepper, to taste
Add everything except the olive oil into a blender or food processor. Start motor on medium and slowly add in olive oil, increasing blender speed to high. You may not need the entire amount of olive oil, or you may end up needing slightly more, depending on how thick you like your pesto. I usually prefer mine to be the consistency of a thick paste, similar to hummus. Pesto makes an excellent dip when served with fresh veggie crudités or your favorite crackers. I also enjoy it as a pasta topping, a coating on roasted potatoes, or as garnish on seafood or meat dishes. There are so many things you can do with pesto…let me know your favorite pesto creations in the comments section below!
Dandelion Root Tea
Makes 2 servings
2 Tbsp dried cut and sifted dandelion roots (try roasted for a nuttier, richer blend!)
16 oz. water
Bring water with dried dandelion roots to a simmer over medium-high heat on the stovetop. Once simmer is achieved, turn heat to low and allow to simmer for another 20-30 minutes, uncovered. Strain liquid through mesh colander or strainer and enjoy in your favorite mug. For some extra oomph and a latte-like frothiness, add a pinch of cinnamon or cacao and a small dollop of coconut oil, grass-fed butter, or ghee, and blend for 15-20 seconds, making sure to stay safe from hot liquid or steam.