Lambsquarter: Wild Spinach in Your Yard

Thirty some years ago, I lived on a farm in Reynolds, Missouri. Every Thursday I would go help an elderly neighbor woman — Mrs. Glore — old enough to have outlived three husbands. She taught me that most of the weeds we would be pulling out of the garden were useful and edible plants and that rather than getting rid of them, we should incorporate them as the evening’s dinner and thus double or triple the yield of our gardens.

Wild foods are plants nourished by rain, sunlight, moonlight, and wind. Learn to enjoy the freshness of a salad that was collected five minutes before being eaten when much of the produce bought at a store, was growing a month ago! Learn to eat local, native and cut down on grocery bills. Many of the foods one buys in groceries are descendants of wild plants. In times of survival, we can be all the more prepared by recognizing the wild things around us.

Lambsquarter (Chenopodium album is a member of the Chonopodiacee (Goosefoot) Family and a relative of spinach, quinoa, amaranth and beets and much easier to grow!

The genus name, Chenopodium is derived from the Greek chen, meaning “goose” and podus, meaning “foot.” This is because the shape of the leaf looks like a goose’s foot. The species name album means “white” and refers to the whitish beads of moisture that are on the top of the plant. Lambsquarter is also known as wild spinach, goosefoot, pigweed, Good King Henry and fat hen. Lambsquarter, the common name is a corruption of “Lammas quarter,” a harvest festival held August 1st.

The stems, leaves, and seeds of lambsquarter are all used as food. The goosefoot-shaped leaves of this abundant plant have long been used as a nourishing food during times of need. The leaves taste like spinach and are even more nutritious being rich in beta carotene, vitamin B2, niacin, calcium, iron, and phosphorus. Eat lambsquarter raw in salads, prepare like spinach. Like spinach, lambsquarter contains oxalic acid; so be sure to get adequate calcium if youre ingesting a lot of this plant. Lambsquarter can be dried, frozen or canned for winter use and even fed to animals as fodder. Seeds of lambsquarters can be dried and sprouted or ground into flour for bread, pancakes, muffins, cakes, cookies or gruel. The seeds are also used as a seasoning and a coffee substitute.

Next: recipe for Lambsquarter la Salt and Vinegar and video

Lambsquarter is considered sweet and warm. Lambsquarter has long been associated with the elements of Jupiter, Earth, prosperity and the energy of green.

Native to Eurasia, lambsquarter has naturalized over North America, and is the predominant weed in soybeans. Lambsquarters grows mainly in disturbed areas, particularly in yards and around farm buildings near local concentrations of nitrogen or organic matter. It prefers moist, rich cultivated earth and is an indicator of good soil. It is considered a good companion plant to corn.

Common lambsquarter, an annual with succulent stems and leaves, grows from two to five feet tall. It may have reddish streaked stems, with short alternate branches. The stalked one to four inch leaves are variable: some are narrow, some broad, some are wide-pointed, toothed ovals, and others are almost triangular with wavy teeth, narrowing towards the tip in a series of toothed margins. The erect stems are multibranched and coated with a white waxy powder that acts as a water repellent, and keeps the plant cooler in hot weather. Common lambsquarter is primarily a self-pollinated plant.

Lambsquarter la Salt and Vinegar

Simple, green, fresh and free!

5 cups washed chopped lambsquarter

2 tablespoons raw apple cider vinegar

2 tablespoons extra virgin olive oil

1/4 teaspoon Celtic salt

1 teaspoon chili powder or 2 tablespoons of any finely chopped fresh garden herb of your choice (thyme, rosemary, mint, etc.) (optional)

Wash and chop greens and place in a bowl. Add the remaining ingredients and with clean hands, massage well the ingredients into the greens.

64 comments

Fred h
Fred Hoekstra2 years ago

Thank you Brigitte, for Sharing this!

Elisa F.
Elisa F.3 years ago

I've seen this in the garden and had NO idea! Thanks so much for sharing.

Lynne Brittany
Lynne B.4 years ago

I have been pulling this out for years and didn't know it was edible. It will nourish me instead of the compost bin from now on

Dale Overall

Fabulous, the taste of spinach-will try this and cheaper than the store bought variety too!

Melinda K.
Past Member 5 years ago

wild foods are also supposed to have greater amounts of nutrients and anti-oxidents and other good stuff, more than the usual foods we buy which have been bred for colour and transportable qualities. I think its just something you have to get your head around since its a new way to eat compared to 'shopping' but its really the original way we foraged :-)

Roxane Connor
Roxane Connor5 years ago

It's amazing how much healthy food we throw away or over look because of "plant snobbery"

Sylvia W.
Sylvia W.5 years ago

Oh yum! I have been mostly cooking them gently with purslane and dandelion as a mess a greens, but this sounds so good I can hardly wait until next year! Most of my lambsquarter is done for the season :-(

Patricia B.
Patricia Bucio6 years ago

Buen comentario.

Sue H.
Sue H.6 years ago

Wonderful information, thanks.

Ita D.
Ita D.6 years ago

good to know!