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The 3 Foragers: Foraging for Wild, Natural, Organic Food

Foraging, wild garlic, ransoms

Many people see Lambs Quarters as nothing more than a common weed, never realizing that a tasty and nutritious green vegetable could be enjoyed, free for the picking. The leaves and stems are edible and absolutely delicious, with a flavor that can be compared to spinach or chard with an earthy, mineral rich taste.

Lamb’s Quarters, Chenopodium album, is a wild green that contains more calcium than any other plant studied, according to botanist and author John Kallas. It’s also high in protein, vitamin A and vitamin C. The leaves taste excellent raw or cooked. As a member of the Goosefoot family, it is botanically related to spinach, as well as to Swiss chard, quinoa and beets.

Post on Foraging Wild Greens Photo: Clockwise from top: garlic mustard, wild garlic, lavender bergamot, chickweed, mugwort, cardamine, wood sorrel, dead nettle, garlic pennycress. Center: dandelion (top), henbit (bottom).