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Revel in the rehydration provided by these two early spring edibles! Chickweed, Stellaria media, and cleavers, Galium aparine, supply a hefty boost of nutrition while lending the subtle aroma of fresh-cut lawn to this green lemonade recipe.
Many people are not aware that these pesky garden weeds are edible, let alone packed with flavor and nutrition. When chickweed and cleavers pop up in the early spring (and sometimes in late fall as well) it's a great time for a little lawn-foraging. This recipe takes advantage of the ole 'Blend and Strain' to keep cleavers' sticky prickles from assaulting your throat while letting the tasty green juice right in.
Green Lemonade with Foraged Chickweed and Cleavers
This recipe is inspired by The Wild Wisdom of Weeds by Katrina Blair. Be sure to drink the juice within an hour or two for the freshest taste!
- Makes 3 cups
- Active time: 5 minutes
Green Lemonade Ingredients
- 3 cups cold water
- ½ cup loosely packed chickweed
- ½ cup loosely packed cleavers
- 2 Tablespoons lemon juice, or to taste
- 2 Tablespoons honey, or to taste
Green Lemonade Instructions
- Rinse the greens thoroughly if they are gritty or dirty. Shake them dry.
- Combine all ingredients in a blender and blend on high for 1 minute or until the plants are broken down. Strain through a fine mesh strainer or nut milk bag.
- Sample and add more honey or lemon to taste. Enjoy promptly!
Notes and Substitutions
Feel free to double the amount of greens for a more intense plant flavor. You can substitute white sugar or maple syrup for the honey. Lime makes an excellent swap for lemon in this recipe and pairs nicely with the vibrant hue of the drink.
A tangle of cleavers
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