Plant Ally: Lamb's Quarters (Chenopodium album)
Parts eaten: leaves, seeds. shoots, flowers
June - September
Lamb's Quarters is an annual wild edible that has an earthy, mineral rich taste, and like chard and spinach, is best eaten cooked due to it's oxalic acid content. From now into the fall I enjoy throwing it into soups or adding it to stir-fries. Look for a weedy green plant that appears to have a white powdery dusting near the tops of the leaves and on the undersides. Most of the leaves have small teeth along the edges, are somewhat diamond shaped, and resemble the shape of a goose-foot. Chenopodium album produces tiny green flowers that form in clusters on top of spikes. Like it's domesticated relative quinoa, the seeds are edible but need to be rinsed well due to their heavy coating of saponins. Find Lamb's Quarters as a common weed in gardens, near streams, rivers, forest clearings and along sidewalks. Harvest just the leaves or the entire plant, rinse and enjoy the free nutrition! You can also dry the leaves and save to toss into winter recipes.
Salt and Vinegar Lamb's Quarter's
5 cups washed chopped lamb’s quarter leaves
2 tbsps. raw apple cider vinegar
2 tbsp. olive oil
1/4 tsp. sea salt
2 tbsps. of any finely chopped fresh garden herb of your choice (rosemary, basil, thyme, mint, etc.)
Wash and chop greens and place into a bowl. Add all other ingredients and mix well.
Bake for 20 minutes at 325°F. (Spread evenly on a baking sheet.)
Recipe courtesy of ediblewildfood.com