Chwita is the second bread! The unknown properties of this amazing product.”
My grandmother used to tell us that during the German occupation, she and other children would go out in the spring to the meadow. There, children would eat and collect the young shoots of “chwita,” which tasted like bread. It was precisely these meadow-gathered chwita shoots that were added to the meager dishes of a wartime peasant.
Chwita is rich in vitamins and is a highly nourishing food. That is why it is called the “second bread.” But even collecting a small little bouquet requires a lot of time. Still, as people say, it is worth the effort.
It grows moderately in damp places on loose soils, including riparian meadows, in sandy parts near rivers, and occasionally in forests. Its presence in the soil is an indicator of increased soil acidity.
Unlike non‑medicinal species, meadow chwita has branched stems that grow upward rather than downward or horizontally.
The green mass of the plant contains saponins, alkaloids, flavonoids, organic acids, astringent and resinous substances, fatty oils, and many biologically active compounds. In the spore‑bearing shoots, there may be up to 8 % nitrogenous substances, up to 2 % fats, as much as 14 % carbohydrates, and a large amount of vitamin C, half of which is destroyed by cooking.
The medicinal raw material is the green summer shoots of the plant.
It is used as a diuretic, in various cardiovascular diseases (atherosclerosis, hypertension, cardiovascular insufficiency), it enhances blood clotting, and it may be used for uterine atony. It is beneficial for the kidneys, and it has anti‑allergic, wound‑healing, and antimicrobial properties. As an adjunct therapy, it may be prescribed for malignant neoplasms and inflammatory eye diseases.
The freed young shoots of the plant are used both raw and cooked in various foods, as well as for making fillings for pies and sauces.
Chwita is also used for cosmetic purposes. Cosmetologists recommend the infusion of the greens in detergents, lotions, compresses, and baths to treat inflammatory skin conditions. The plant’s juice and infusion are very helpful in cases of seborrhoeic dermatitis and fat‑producing seborrhoea.
For culinary use, young reddish‑brown spore‑bearing shoots are harvested. They may be eaten raw or cooked. Starch‑rich tubers are gathered in late autumn. The tubers are boiled whole with their skin, after which they easily disintegrate.
Harvesting of raw material:
For medicinal purposes, the herb of chwita is used. The non‑fertile vegetative stems are gathered throughout the summer and rapidly dried in the shade in air, in a drying loft, or in dryers at 40–50 °C.
Expanded Version (~1200 words)
Introduction: The Forgotten “Second Bread”
In the oral traditions of the countryside, there is a plant known as chwita, often hailed as the “second bread.” This name reflects both its nutritive importance and its role in times of scarcity. My grandmother recounted how, during the German occupation in wartime, children used to roam meadows in the spring in search of young chwita shoots. These children, including my grandmother and her peers, would eat the fresh green tips and also collect them. The shoots, having a flavor reminiscent of bread, were then added to the frugal meals of impoverished peasant families struggling to survive under occupation.
Thus chwita was not merely a wild plant — it became a subtle symbol of resilience, a supplementary food that filled stomachs when cereals were scarce or rationed. Its utility was born of necessity, but over time its virtues became appreciated in their own right.
Botany and Ecology
Chwita favors moderately damp habitats. It thrives in loose, well-drained soils often found in meadows near streams or rivers, sandy riverbanks, and sometimes in lightly shaded forest edges. The plant’s presence in an area often signals increased soil acidity, which is a useful ecological indicator for soil scientists and farmers alike.
Unlike non‑medicinal relatives (species that are not used therapeutically), meadow chwita features branched stems that grow upright, rather than creeping horizontally or downward. These erect stems support green foliage and spore-bearing tips (depending on the species variant). The plant’s architecture helps distinguish it from look‑alike ferns or ground-hugging species.
Phytochemical Composition
The green biomass of chwita — the leaves, stems, and young shoots — is rich in a diverse array of bioactive compounds:
Saponins — natural surfactant-like compounds known for their potential to lower cholesterol, support digestion, and act as mild expectorants.
Alkaloids — nitrogen-containing compounds that may have pharmacological effects (though in moderate amounts).
Flavonoids — powerful plant pigments with antioxidant, anti-inflammatory, and vascular-protective effects.
Organic acids — such as citric, malic, or oxalic acids, contributing to acidity and acting in metabolic pathways.
Astringent and resinous compounds — which may contribute to antimicrobial and analgesic (pain-relieving) actions.
Fatty oils — essential oils or fixed oils that help in absorption of fat-soluble compounds and may have nourishing properties.
Other biologically active constituents — such as trace minerals, phenolic compounds, and possibly trace amounts of vitamins beyond C.
In the spore-containing shoots — the young, tender top parts — the nutrient profile is particularly notable:
Up to 8 % nitrogenous matter (proteins or amino compounds)
Up to 2 % fats
As much as 14 % carbohydrates
A substantial amount of vitamin C, though roughly half of it is destroyed or degraded during cooking
This rich composition underlies many of chwita’s traditional uses in nutrition and folk medicine.
Medicinal Uses and Therapeutic Potential
Historically, chwita has been used as a medicinal herb for a variety of conditions. Some of its reputed applications include:
Diuretic effect — promoting the excretion of excess fluid through the kidneys.
Cardiovascular support — in conditions like atherosclerosis, hypertension, and general cardiovascular insufficiency, where it may help improve vascular tone and reduce oxidative stress.
Hemostatic (blood clotting) enhancement — augmenting the body’s capacity to stop bleeding.
Uterine tonification — supporting uterine contraction in cases of atony or weakness.
Renal support — protecting or aiding kidney function.
Anti‑allergic properties — alleviating allergic reactions and histamine-mediated responses.
Wound healing and antimicrobial action — promoting the closure of wounds and inhibiting microbial growth.
Adjunctive therapy in oncology and ocular inflammation — it has been recommended in folk traditions for use alongside other treatments in malignant tumors and inflammatory eye disorders.
It is important to emphasize that while these traditional uses are abundant in folk practice, scientific clinical studies are relatively scarce. Anyone considering using chwita medicinally should consult with health professionals, particularly to avoid interactions with conventional medications or contraindications.
Culinary Uses: From Spring Shoots to Autumn Tubers
Culinary tradition favors the young, reddish-brown spore-bearing shoots of chwita, harvested in the spring. These may be consumed raw — for instance, in salads or fresh greens — or cooked (boiled, steamed, or incorporated into soups and stews). Because they have a delicate, slightly nutty or bread‑like flavor, they serve as a wild gourmet leaf vegetable.
In late autumn, the plant’s starch-rich tuberous nodules (underground storage organs) are harvested. These tubers are boiled whole with their skins on; after boiling, they tend to disintegrate easily into a soft, mashable form, which can be used as a thickening base for soups, porridges, or traditional porridge-like dishes.
Furthermore, the young shoots can be used as a filling for pies or as ingredients in sauces, adding nutritional density and a unique flavor that recalls early spring greens or young ferns.
Cosmetic and External Uses
Beyond internal consumption, chwita has been valued in traditional skin care and external therapies. Cosmetologists and folk healers have used infusions of the aerial parts (greens) of the plant in:
Cleansing preparations — as mild natural cleansers or washes
Lotions and toners — for inflamed or irritated skin
Compresses and wraps — applied to localized inflammations, wounds, or swollen areas
Baths and soak infusions — for general skin toning or anti-inflammatory baths
The juice or infusion of chwita is said to be especially beneficial in conditions such as seborrhoeic dermatitis or excess oiliness of the skin (seborrhoea). Its anti-inflammatory, antiseptic, and mildly astringent properties may help calm irritated skin and reduce oil output.
Harvesting and Processing
To obtain medicinal or culinary raw material from chwita:
Harvesting
For medicinal purposes, the vegetative, non-fertile stems and young greens are collected throughout the summer season.
The spore‑bearing shoots for culinary use are usually harvested in spring.
Late autumn tubers are gathered before the plant becomes dormant.
Drying and Preservation
The freshly harvested parts are quickly dried to preserve their active substances.
Preferred drying conditions are in shaded, well‑ventilated spaces (air drying in shade, or drying lofts), or in controlled dryers at 40–50 °C to avoid overheating and destruction of sensitive compounds.
The dried material must be stored in airtight containers, protected from moisture, light, and pests.
By carefully collecting and processing, the maximum potency of the bioactive constituents (especially vitamin C and flavonoids) can be conserved.
Cultural and Dietary Significance
In many rural and mountainous regions, traditional knowledge of wild edible plants like chwita has persisted through generations. The very notion of
