Don’t be surprised I am talking about weeds again. And their culinary potential. It is just due to the fact that their presence is in direct interdependence to my (very regular) absence from my garden.
Luckily I am relaxed about weeds in the garden. Because most of them are not just edible, but a culinary upgrade for my cooking. I am cooking a lot with herbs. And with weeds. Today I harvested and cooked with chickweed (lat: stellaria media), one of my favorites.
The tiny, light green leaves are hiding between salads, under zucchini plants, between parsley and mint – simply everywhere. In summer they prefer shade to grow their tender leaves. But you can find them already in early spring until autumn. Even in mild winter. In my kitchen they play often a star part for salads, soups, and garnishes. I love them and cut them like cress. They are equally delicate, delicious and so beneficial. They provide Vitamin C, iron, copper, manganese, zinc and kalium. They help to strenghten the heart and the eyes, cleanse the blood and have a cooling effect.
Chickweed has been even in the limelight and photographed last week in our kitchen cum once-in-a-while-temporary photo studio by a professional photographer and dear friend, Klaus Maria Einwanger for his project www.white-plate.com. We, my mother and I, are very honored to be part of his culinary art project! More about it soon on this blog.
See how our Majlis looked when Klaus and his creative team were at our home in Berchtesgaden:
If you find chickweed in your vegetable patch, come with a scissor and cut the tips carefully to support continuous growth of this lovely herb/weed. You then could try the following recipe, another bavarian staple of my home:
My Bavarian Potato Salad
What to buy
6 medium size salad potatoes
1 white onion
4 table spoons apple cider vinegar
100 ml vegetable stock
1 tablespoon Dijon mustard
1 teaspoon agave syrup or acacia honey
6 tablespoons olive oil
salt and pepper
1 good handful chickweed (I often substitute it with either curly parsley, wild dandelion leaves or wild watercress)
How to Make It
Steam the washed potatoes in their skin for around 30 minutes until they are entirely soft inside. Peel the skin off the hot potatoes and allow them to cool just a little bit before you slice them. Boil the eggs for 8 minutes and peel them as well. Cut the eggs to wedges. Dice the onion and braise it in olive oil. Add the oil and the onions while still hot to the potatoes. Bring the vinegar, vegetable stock and honey to a boil, stir in the mustard and season with salt and pepper. Gently mix the potatoes with the hot mustard stock. Check the seasoning again, it could be you need to add a little bit more salt or vinegar. Add the eggs and arrange on plates. Garnish generously with the picked and washed chickweed and serve the salad immediately.
Chef Gabi’s Tip
To make a good potato salad is a science. Not really difficult, but a few things are vital to achieve the best result. First: Use salad potatoes. They are totally different to those used for mashed potatoes for example and most important, they don’t fall apart when mixed with the dressing but absorb the delicious liquid. Second: Use warm potatoes, not chilled ones. And use a hot dressing. So they can absorb flavors much better. Third: The Bavarian potato salad has an oily and a watery part in the dressing. Add the oil first to the potatoes and then the vinegar part. So you get the desired shiny and succulent texture. And last: Serve it at room temperature. There is not much worse than fridge cold potato salad.
Enjoy my Bavarian comfort food and don’t forget to check your garden for edible weeds!