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[Gastronomics] Lambsquarters/Wild Spinach: Foraging Guide and Recipes — an article on the Smart Living Network
April 25, 2013 at 8:00 AMComments: 0 Faves: 0

Lambsquarters/Wild Spinach: Foraging Guide and Recipes

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From the Gastronomics Blog Series

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.

Sierra Club: Lambsquarter Crostini

lambsquarters crostini

coolcookstyle: Wild Spinach and Radish Green Spanakopita

lambsquarters spanakopita

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SPRING FORAGING

Dandelion

Stinging Nettles

Wild Onion

Wild Asparagus

Fiddlehead Ferns

Wild Violets

Wild Carrot/Queen Anne's Lace

Lambsquarters/WildSpinach

Watercress

Morels

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