Feasting on Foraged Fare: Lamb’s Quarter!

Don’t toss this weed. Put it to work instead.

Lamb’s quarter (Chenopodium album), otherwise known as Pigweed or Goosefoot, is an exceptionally hearty summer annual that’s found growing wild on every continent. It is adaptable in many habitats but prefers gardens, cleared forests, fields, and waste ground. The stem is triangular in shape and blue-green, purple, or striped with red. The flowers are yellowish green without petals. Lamb’s quarter blooms around mid-summer through autumn. You can eat the seeds, flowers, and leaves, which are very nutritious. The plant is also excellent for skin conditions when used as a poultice.

For insect bites, inflammation, sunburn, and arthritic joint pain, mash the leaves into a paste and apply to the area in need. Lamb’s quarter helps to alleviate minor injury pain by calming inflammation and increasing circulation to the affected area. You can also make a strong tea by brewing the leaves and applying it as a wash for minor skin irritations. Internally, the tea is helpful for diarrhea, stomach aches, and poor appetite.

The flower spikes make a nice broccoli substitute when cooked. Or hang the spikes to dry in order to release the seeds. Once dry, roll the seeds with a rolling pin to remove the outer casing. The seeds can then be added to pilafs or dal, but make sure to soak the seeds overnight, rinse well, then cook or freeze before consuming. They can also be sprouted or ground into flour.

A Nutritional Powerhouse

Lamb’s quarter is rich in essential vitamins and minerals, including iron and vitamins A and C. The plant also provides necessary B vitamins such as niacin, thiamine, and riboflavin. The leaves of lamb’s quarter are salty in taste and are a healthy flavoring addition to your favorite recipe. What’s more, the leaves are high in protein, antioxidants, and vital enzymes. Lamb’s quarter is an excellent detoxifier too!

Foraged Greens Recipe

Wild Greens Soup. For this recipe you will need 4-6 cups assorted wild greens, like lamb’s quarter, chickweed, and dandelion. Take the greens and submerge in cold salted water, then drain. Finely chop and set aside. In a medium pot, saute 2 chopped onions and 2 chopped cloves of garlic until soft and fragrant. Add 4 cups vegetable broth and bring to a boil. Remove from heat and add the greens. Stir and enjoy hot.