Chickweed medium woodlice

Popular name: mokrichnik, gryzhnik, heart grass.

STARTER MEDIUM, PLOODLOCK (Stellaria media L.)An annual or biennial herbaceous plant of the clove family (Caryophyllaceae), up to 30 cm in height. The stem is weak and thin, lying or ascending, branched, leafy evenly and sparsely. Leaves ovate, shortly pointed; upper sessile, lower petiole. The flowers are small, terminal or axillary, with white 2-parted petals on long pedicels. Buds do not die in winter. The fruit is an oblong capsule with numerous round or kidney-shaped seeds. Blossoms in May – September, fruits ripen in July – October. Propagated by seeds. When they germinate in autumn, the plant hibernates and completes its development the next year. The life span of the plant is generally 3 to 4 weeks. Distributed in the European part of the CIS, in the Caucasus, the Far East, in Western and Eastern Siberia. Grows in weedy places along forest edges, along the banks of rivers and streams. A pernicious weed of garden crops. This plant got its name (louse) because it is always wet, as it absorbs water not only by its roots, but also by its stem.


Medicinal raw material is the herb of medium chickweed, which is advisable to harvest in combination with weeding. Dry in the shade, under a canopy, in a well-ventilated room or in dryers at a temperature not exceeding 40°C. The shelf life of raw materials is up to 9 months.


The plant has an analgesic, choleretic, anti-inflammatory, wound healing, hemostatic, tonic effect, stimulates the heart, metabolism, and has a beneficial effect on the central nervous system.


Aboveground part. Fresh – for diseases of the liver, kidneys, lungs, heart; as a diuretic and laxative. Outwardly – for Nanais for baths with swelling of the legs, for the treatment of diathesis. In folk medicine, steamed grass is applied to sore spots for rheumatism, sciatica, sprains; decoction rubbed from aching joints, with rheumatism; compresses are applied to wounds. Infusion (inside) – with hemoptysis, hemorrhoids, pain in the heart, hepatitis, cholecystitis; infusion (in the form of baths) – for pain in the legs, skin rashes, eczema, scrofula, for washing festering wounds, ulcers. Juice – with general weakness, weight loss, beriberi, functional heart disease, cholecystitis, hepatitis; externally – for washing inflamed eyes, in the form of hot lotions – for rheumatism, sciatica, aches. The essence of the fresh plant is used in homeopathy. In Europe, they are used – for tumors of various localizations. In Chinese medicine – as an analgesic for gastrointestinal diseases, constipation, as well as a mucous and expectorant.


♦ Infusion of stellate herb (wood louse): 1 tablespoon of raw materials is poured into 200 ml of boiling water, the vessel is closed with a lid and left overnight, after which it is filtered. Take 1/4 cup 4 times every day before meals. ♦ Infusion of stellate herb (wood lice) for baths: 200-250 g of raw materials are infused in 1 liter of boiling water for 2 hours, then filter and pour into the bath. ♦ Decoction of stellate herb (wood lice) : 200 g of fresh raw materials are poured into 1 liter of boiling water and boiled for 10 minutes, cooled at room temperature, then filtered. day. CONTRAINDICATIONS AND POSSIBLE SIDE EFFECTS: woodlice collected from calcareous soils can cause allergies – skin redness and itching.


Suitable in early spring in salads and as a seasoning, goes to soups, a drink is made from it. Dyes wool blue. From it you can get a light green dye. Feed for pigs, geese, chickens, domestic songbirds. Helps to increase the amount of milk in cows. Good honey plant.


Starlet salad.

Salt chopped greens of starfish (100 g) and green onions (100 g), season with sour cream (20 g), decorate with boiled egg slices and sprinkle with dill.

Starfish and dandelion salad.

Grind starch greens (100 g), dandelion leaves (50 g) and lettuce (50 g), add curdled milk (40 g), salt and granulated sugar (to taste), mix everything.

Borscht with asterisk.

In boiling broth or salted water (700 ml), put chopped greens of starfish (100 g), beet tops (100 g) and potatoes (200 g) and cook until soft, then add carrots (20 g) sautéed in fat (20 g) and parsley (20 g), canned beans (60 g), fresh tomatoes (100 g), salt (to taste), granulated sugar and vinegar (6 g each) and bring to readiness. When serving, season with sour cream (20 g).

Vegetable soup with starfish.

Boil potatoes (200 g) in salted water (500 ml) until tender, season with sautéed carrots (100 g), onions, parsley root (15 g), tomato sauce (50 g), add chopped chickweed (150 g), bring to boiling. Before serving, put sour cream (50 g), dill and parsley on a plate.

Starfish seasoning.

Add grated horseradish (2 tablespoons), crushed garlic (1 tablespoon), salt and vinegar (to taste) to minced greens of starfish (200 g). Use as a seasoning for meat and fish dishes.

Star drink.

Passed through a meat grinder green starfish (200 g) and horseradish (100 g) pour boiled water (2 l) and leave for 3-4 hours. Strain through a sieve and add granulated sugar (60 g). Serve chilled.

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