Lambsquarters/Wild Spinach: Foraging Guide and Recipes
Rich in Vitamin A and C, and offering manganese, calcium, riboflavin, potassium and more.
While these days most Americans consider lambsquarters to be a weed, the plant was actually eaten in North America throughout most of human history.
Though there is evidence of it's use as a foodstuff long before that, it was first domesticated in 1700 BC and it continued to be cultivated in Eastern North America until around 1750 AD. Lambsquarters, a close relative to quinoa which tastes strongly of spinach, is still cultivated in Mexico today.
LOOK: Spring and Summer. In sunny fields and (neglected gardens.) They are extremely common and prolific.
COLLECT: By summer, much of the lambsquarters leaves will become tougher than desirable and only new growth should enjoyed, but in spring, the whole plant is tender and delicious.
USE: Because of the somewhat waxy/powdery looking coating on their leaves, it’s best to cook lambsquarters, but once cooked, they make a delicious substitute for spinach in any dish.