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Purslane - This plant has rounded, succulent, leaves and a reddish stem and grows everywhere, so it's very likely that you'll find a purslane plant somewhere in your neighborhood. It's loaded with antioxidant vitamins like vitamins A and C, and also contains healthy omega-3 fatty acids. You can eat the stems and leaves fresh—try them in salads or sandwiches—or use them in soups or in recipes that call for spinach (they’re related and have a similar taste).
Lambs Quarter Salad ~ Lambs Quarter is a very common annual that grows as a weed in fields and gardens. They can grow 2 to 7 feet tall. Their tender tips are excellent in a salad. Lambs Quarter is high in vitamin C and vitamin A. We like to eat it raw or cooked. It tends to taste a lot like spinach which is why some folks call it Summer Spinach
Kudzu is know to any Southerner (or transplanted Yankee)The plant is used in Chinese medicine for treating allergies, colds, fevers and as a digestive aid. Brew a kudzu tea by chopping up a cup of leaves and boiling them for about 30 minutes to treat what ails you.
Thistles, you’re either going to love ‘em or hate em. Of course, I think eating them is the sensible compromise.Thistles, in this case Cirsium horridulum (SIR-see-um hor-id-YOO-lum) are among the hardest to gather of wild foods, Black Walnuts probably being the worst. But, the reward is edible stalks, edible leaves —trimmed of spines — roots and unopened flower bud bottoms.