Lambsquarters (Chenopodium album) is to some an invasive weed and to others a tasty bountiful crop whose leaves and seeds can be cooked up in many ways.
This plant is related to quinoa, requires little water, will grow well in partial sun or shade and Michale Pollan loves it. If this isn’t enough it’s also high in vitamins A and C, riboflavin, niacin, calcium, manganese, potassium and iron.
Lambsquarters can be identified by white powder present underneath the leaves and by its alternate goose foot shaped leaves. Here’s more thorough id information; if you have any doubt as to your plant check this out before eating!
Because it has some oxalic acid it is best to eat cooked as this will remove the acid. If you want to eat it raw then just have it in very small amounts. My favorite way to eat this tasty plant is to simply saute it with garlic and soy sauce in a bit of canola oil.
Do you have a favorite recipe? I’d love to hear it!
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