Yes! Chickweed is incredible!
Chickweed is edible, and, actually, is very nutritious: high in vitamins and minerals. It can be added to salads or cooked as a pot/soup herb, tasting somewhat like spinach. The major plant constituents in Chickweed are Ascorbic-acid, Beta-carotene, Calcium, Coumarins (a somewhat bitter-tasting appetite suppressant), Genistein (antioxidant), Gamma-linolenic-acid, Flavonoids, Hentriacontanol, Magnesium, Niacin, Oleic-acid, Potassium, Riboflavin, Rutin (vitamin P), Selenium, Triterpenoid saponins, Thiamin, and Zinc.
The whole plant can be used as an astringent, carminative, demulcent (mucoprotective), diuretic, expectorant, laxative, vulnerary (heals wounds). A decoction of the whole plant is taken internally as a post-partum depurative, emmenagogue, galactogogue (promotes lactation) and circulatory tonic. It is also used to relieve constipation. An infusion of the dried herb is used for coughs and laryngitis, and is beneficial in the treatment of kidney complaints as an astringent, carminative, demulcent, diuretic, expectorant, laxative, vulnerary.
Recent research indicates it has an antihistaminic effect.
The decoction is also used externally to treat rheumatic pains, wounds and ulcers (bed sores). It can be applied as a poultice and will relieve any kind of skin rash and is effective wherever there are fragile superficial veins or itching skin conditions.
And just think! Chickens, Rabbits and Birds love it!