Chenopodium album, known as lamb’s quarter leaves, pigweed which is a member of the Chenopodiaceae (Goosefoot family) family.
It can grow up to 3 meters but is usually smaller than 1cm. This unique plant tends to spread rapidly regardless of soil condition, it grows easily. Wherever a little pinch falls, if there is water there will surely grow.
The leaves are light green at the top and whitish at the bottom, some teeth along the edges are in the form of crow’s feet or diamonds.
Lambs quarter thrives in gardens, streams, rivers, forest clearances, fields, waste lands and rough soils as a common weed. It is very hardy and grows in many regions in Canada and the USA.
It is also found in South America, Central America, Africa, the Middle East, Europe, many Asian countries (very common in India), Australia and New Zealand.
Saponins in seeds are potentially toxic and should not be consumed too much. Its leaves contain some oxalic acid, so they suggest very small amounts in the sources I read while eating this raw.
Cooking the plant without killing it removes this acid. It can be eaten in salads or added to smoothies and juices. It can be added to soups by steaming and sautéed in the pan. It can be used in every way instead of spinach.
The whitish powder on each leaf consists of mineral salts in the soil and is an indicator of its mineral rich value.
The small leaves of this plant, which appear in spring, are the most delicious. When it comes to the middle of summer, the taste of the leaves starts to become bitter with the heat.
Lambs quarter has a taste like spinach, but it contains a deeper green flavor and a lot more minerals.
Drying or freezing is a way to add this nutritious plant to your meals throughout the winter.
