Seven edible weeds
Sunshine is good. The weeds that follow are not. Or, maybe they are? Depending on which ones are sprouting, you may have some good eats overtaking your garden or lawn right now. The green-living/health blog care2.com has listed seven common weeds that are actually edible. Proceed with caution, though: If you can’t positively I.D. a weed, skip it or seek advice from a pro.
On the weed menu:
Yellow Dock/Burdock: Used as food and medicinal herb. Source of dietary fiber and minerals calcium and potassium.
Lamb’s Quarters: Nutty flavor, good in salads. Seeds are good source of protein and vitamin A.
Dandelion: Popular source of greens. Flowers can be made into dandelion wine.
Nettles: Leaves can be cooked like spinach, providing vitamin C, protein and other minerals. Also used as a vegetarian substitute for rennet in cheese-making.
Amaranth: An Incan staple, in the same family as the grain quinoa, with seeds that can be prepared similarly.
Plantain: This is not the banana variety, but rather a common sidewalk weed. Young leaves can be eaten fresh, while mature leaves should be cooked. Medicinal uses include treatment of insect bites and bronchitis.
Purslane: This common succulent is a significant source for omega-3 fatty acids.