Chickweed (Stellaria media) is one of the most common European weeds, considered a real pest in agriculture because of its ability to take over whole crop fields, particularly competing with small grains like barley. In a smaller garden, however, it can be controlled by hand-picking and used as a leaf or salad vegetable.
Unlike most edible “weeds” like Dandelion or Fat Hen which can be quite bitter, it has a mild lettuce-like taste when eaten raw, but it also great for cooking as an alternative to spinach. Like Spinach, it disintegrates quickly when cooked, so 2 minutes of simmering in some olive oil and garlic is plenty.
In the urban landscape, you should be able to find Chickweed alongside any green space or tow path, and you can identify it by its line of thin hairs down one side of the stem (the similar-looking but non-edible Cerastium has thin hair all over the stem). It has small star-like white flowers, and grows in a creeping mat quite close to the ground. It’s available more or less year-round, with the exception of periods of frost.
Chickweed has been used medicinally for centuries – homeopaths recommend a chickweed compress for treating skin conditions including eczema and psoriasis (you can prepare this by boiling a large bunch of the herb for a few minutes in a small amount of water, wrapping it in a cloth and then wrapping it around the affected area).