5 Wild Spring Weeds for Internal Spring Cleaning
The land is speaking—are we listening?
With the return of spring, the first green medicines rise up from the soil, offering themselves freely. They are not planted by human hands, yet they arrive just when we need them most, growing in the cracks of sidewalks, along garden edges, and in the forgotten spaces where we seldom look. These are the plants of our ancestors, the wild ones that have cleansed, nourished, and healed for generations.
But today, too many of us have forgotten their names. We see them as weeds, as nuisances to be removed. Yet these plants have been used by our people—African, Indigenous, and peasant farmers around the world—for thousands of years. They were brewed into tonics to cleanse the body, infused into vinegars to disinfect the home, and eaten fresh to bring life back to winter-weary spirits.
We honor these plants because they are part of our lineage, part of the knowledge stolen from our ancestors and now ready to be reclaimed. On our farm, we don’t just pull them up and throw them away—we work with them. We give thanks for them. And today, we invite you to do the same.
Here are five wild herbs that grow freely in the spring, each with its own medicine, story, and way of keeping us whole.
Cleavers (Galium aparine) – The Clingy Healer
Where It Grows: Cleavers is that vine that just won’t let you go. It spreads in shady, moist places, climbing fences, hugging trees, and sticking to your clothes like it’s trying to catch a ride.
A Story from the Farm: The first time I introduced cleavers to a group of young folks on the farm, I picked a handful and threw it at them. Not to be rude—but to prove a point. The plant latched onto their shirts instantly, and they screamed, laughing, “It’s alive!” This is how cleavers works—it begs to be noticed, clinging to us like an old friend who knows we need them.
How Our Ancestors Used It:
Cleavers is a powerful lymphatic cleanser, used to move stagnation in the body—swollen glands, sluggish digestion, and skin breakouts were all treated with cleavers tea. Enslaved and Indigenous healers alike relied on its cooling, cleansing energy after a winter of heavy food and stillness.
How We Use It:
- Cold Cleavers Tea: We steep fresh cleavers in cold water overnight for a mild, refreshing detox drink.
- Skin Cleanser: Cleaver-infused water makes a gentle facial wash for acne-prone skin.
Some folks call it “Sticky Willy.” Imagine explaining to someone that you drink sticky willy tea. (No, it’s not that kind of weed.)
Wild Onion (Allium canadense) – The Original Flavor
Where It Grows: Wild onions grow low to the ground in meadows and gardens, blending in with the grass until you catch their strong scent. They grow abundantly around our urban farm. They become dormant in the winter months and return faithfully each spring.
A Story from the Farm: As the saying goes, “If it smells like an onion, eat it.” We take that advice seriously. I like to dare newcomers to the farm to pull up wild onions and eat them raw. It was like farm-grown sour candy—sharp, spicy, and slightly sweet.
How Our Ancestors Used It:
Wild onions have been a staple for generations. They were eaten to build strength, used to purify the blood, and even rubbed on the skin to ward off mosquitoes.
How We Use It:
- Spring Tonic Vinegar: We chop wild onions and steep them in apple cider vinegar for a mineral-rich infusion.
- Flavor Booster: Toss the greens into eggs, salads, or soup for an early spring burst of flavor. The flowers are beautiful and tasty.
Chickweed (Stellaria media) – The Nourisher
Where It Grows: Chickweed spreads across the ground in soft green mats, thriving in garden beds and pathways, quietly waiting to be seen. Our are often make an appearance in our veggie garden beds.
How Our Ancestors Used It:
Chickweed is a gentle but powerful healer. Used by African and Indigenous herbalists for centuries, it nourishes the body, soothes inflammation, and aids digestion. Enslaved communities turned to it when food was scarce, recognizing its strength in times of need.
How We Use It:
- Wild Weed Pesto (see recipe below!)
- Poultice: When the little ones come in with bug bites, we mash up fresh chickweed and apply it to stop the itch.
- Chickens: It's a nutrient powerhouse for them and they. love the stuff!
Dandelion (Taraxacum officinale) – The People’s Medicine
Where It Grows: In fields, in yards, in sidewalk cracks—dandelion refuses to be erased.
A Story from the Farm: Some folks see dandelions and want to pull them up. We see dandelions and think salad, tea, wine. My grandmother taught me never to waste a dandelion, and we honor that wisdom on the farm.
How Our Ancestors Used It:
Dandelion cleanses the liver, strengthens digestion, and nourishes the blood. Across the African Diaspora, it has been used as a food of survival and resilience.
How We Use It:
- Ceremony: We eat with endive, horseradish and other bitter herbs for Passover.
- Sautéed Greens: Young dandelion leaves are delicious with garlic and olive oil.
- Wine! I hope to experiment with dandelion in my wine batch making this year.
Buttercup Clover (Trifolium dubium) – The Childhood Snack
Where It Grows: Bright yellow blossoms fill the fields and pastures.
A Story from the Farm: The children used to chew on the lemony stems of buttercup clover, pretending they were foraging their own meals. Now, we toss it into salads for that same burst of brightness.
How Our Ancestors Used It:
Clover has long been used as a blood purifier, balancing hormones and supporting lung health.
How We Use It:
- Fresh in Salads: Adds color and a mild, lemony flavor.
- Clover Tea: A gentle detoxifier for spring.
Wild Weed Pesto Recipe
Ingredients:
- 1 cup chickweed (or a mix of chickweed, dandelion, nasturtium and cleavers)
- 1/2 cup wild onion greens
- 1/3 cup sunflower or pumpkin seeds
- 1/2 cup olive oil
- Juice of 1 lemon
- Small piece of parmesan cheese
- Salt & pepper to taste
- 2-3 cloves of garlic
Directions:
- Blend all ingredients in a food processor until smooth.
- Store in a jar and use within a week.
- Spread on toast, stir into pasta, or add to soups!
Reclaiming Our Relationship to the Land
These plants aren’t weeds—they are our inheritance. They have fed and healed our ancestors, and they are still here, waiting for us to remember. In a world that wants us disconnected from our roots, working with wild plants is an act of reclamation.
This spring, take a closer look at the weeds that grow close to your home. Learn their names. Honor their medicine. Bring them back into our kitchens and homes.
What wild herbs are popping up near you? Drop a comment and let’s share.