i got a pretty patch growing here. One of my favorite spring greens. Almost ready to harvest. I like to boil some eggs. Take out the yolk and chop the white up into small pieces. Boil the greens for 3-4 minutes and drain. Add a little cider vinegar, salt and the egg pieces. Anybody else like it?

I sometimes pick some for the rabbits to munch on.

That sounds good ,I'll have to try Danny

Yes . I eat it regularly prepared every way you could think of . Fried in bacon fat and served with crumbled bacon, chopped up hard boiled eggs and grated cheese on top is a favorite.

I started eating it last year , let a good patch grow till it was past prime then tilled it under

fry a pork chop in the skillet pull out the chop add some hot water from the tee pot and deglaze the pan , add the greens they only need a couple minutes.

also a good way to clean out the skillet you made bacon in little water and the greens

Yup. As good as or better than spinach, and it's free.




Charlie

One of Diane's friends, Marge, called lambsquarter "God's Free Spinach". She was an interesting old lady. She was a Quaker doctor, who was taken prisoner during the Tet Offensive and forced to march through the jungle by the Viet Cong. Marge died last year.

We frequently eat lambsquarter, mostly in salads.

Keith

Too dry this year. I have not seen much lambsquarters. But I don't doubt that it tastes good.

I do Plantain and Dandelion greens, Never tried Lambsquarter, plenty around here, well later.

I harvest it and woodland/stinging nettles.

Many of the farms barnyards and feed lot area fringes I have seen Lambs quarter growing. I have never eaten it but certainly will give it a try when I find some again.

I like the flavor and texture, but is there someway to prevent that gritty sensation on the roof of your mouth?

What does it look like? Does it grow all summer?

yes it grows all summer , you typically want to eat it when it is young around 3-7 inches
it is probably the most common and most prolific plant that seeds it's self everywhere with disturbed soil
https://www.youtube.com/watch?v=RixfFOUrpJw

Around here we called Lamb's Quarters, pigweed. Never knew it was edible. I always pulled them and threw them away.
I did read that some people are allergic to them.

the way I understand it , the issue is occilic acid (probably spelled that wrong) but some people are more sensitive to it that others.
however when cooked it helps to neutralize the acid

Poke weed has a higher concentration so it needs to boil and rinse

I pick off a leaf when I see it for a quick snack. Pretty good flavor raw straight off the plant. I just walked the garden yesterday and it was carpeted with lambsquarter sprouts.

Actually lambs quarter and red root pigweed are two different plants, as far as eating I’ve spent too many years and too much money killing it to enjoy eating it.

https://forageforhealth.wordpress.com/season/summer/lambs-quarters/


Nutrition and Medicinal Qualities

Lamb’s quarters is extremely rich in beta-carotene, iron, calcium, and potassium. It also contains high levels of phosphorus, copper, manganese, magnesium, and vitamins A, C, K, and B. The plant is 24% protein and has many amino acids.

In addition to its great nutritional value, lamb’s quarters has been used medicinally as a tea to treat stomach aches and diarrhea. Crushed up and applied to the skin, it can relieve burns, itches, and inflammation.

One warning of this plant is that it contains high levels of sodium. It also has oxalic acid, and so should not be eaten raw in large quantities .

Harvesting and Preparation

When lamb’s quarters is young, the entire above ground plant is edible. The stems and leaves can be eaten raw, steamed, or sautéed. After the plant matures the older parts will be too tough, but the tender leaves on top can still be picked and prepared the same way. Lamb’s quarters is related to spinach, tastes similar, and can replace it in any recipe.