Issue published March 2015

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Letter from the editor

One day I was on a guided herb walk in a pine forest. The trees were dense, and light filtered through the branches here and there, but the forest floor was mostly shaded. As I walked deeper into the forest, a carpet of green appeared in front of me.

Growing up from the pine needles, oak leaves, and animal leavings on the ground, was its own little mini-forest of chickweed—an herb I had yet to meet. It was like walking into a fairy forest. Beautiful, vibrant, green, nourishing plants with tiny little star flowers as far as the eye could see. At my guide’s instruction, we all took a bit of the chickweed. The flavor was crisp, clean, and delicious. I was never a fan of salad greens but this, this I could eat all the time.

Truly, chickweed is a food for those who are sick of the same old tasteless greens. It has a vibrant energy that you can feel nourishing you from the inside out. This green that likes cool, shaded places can be found growing “like a weed” in yards, gardens, forests, and on old homesteads. It likes well-nourished soil and I have found it many times in old decayed piles of animal manure. Chickweed loves all those nutrients.

This issue was published before or after your membership. If you're interested in purchasing the issue separately, you may do so below.


Chickweed Herbal Monograph
Foraging for Chickweed
Chickweed for Victory
Making a Fresh Herbal Succus
Herbal Vinegars with Chickweed
Chickweed Vinaigrette
Drying Chickweed
Chickweed to Quell the Mighty Beast

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