Herbs of the Field: Lamb’s Quarter

Is one of the most common weeds found in gardens, in backyards, and in fallow fields, and is recognized as being associated with human habitation. It has a taste much like that of spinach but it is easier to grow plus it has even more nutrients tan spinach. This is why it is also known as Wild Spinach. Lamb’s Quarter is a member of the Goosefoot family, like Quinoa, and its leaves have been long used as a nourishing food especially during times of war and famine. The top of the plant forms whitish beads of moisture, which is where the species gets its name. 

Lamb’s Quarter is highly nutritious. It contains vitamins A, B, C, calcium, iron, magnesium, phosphorus, zinc, copper, manganese, and more. In addition, because of its high iron content, is considered a remedy for anemia. Lamb’s quarters and plantain both are best used externally as a poultice for insect bites, scrapes, sunburn and other minor inflammation. It can also be used internally to help with inflammation that causes diarrhea and/or stomach aches. The seeds of Lamb’s Quarter also can be sprouted or used as a grain substitute. Lamb’s Quarter is edible: The young shoots or the top leaves of the older plants are most tender. Be sure to harvest the leaves before the plant flowers by pinching off the tops off the older plants or collecting the young plants whole. Best way to eat the leaves are raw in such things as a green salad, or cooked by sautéing. Use the leaves like you would use spinach or other greens. 

Identification: In the genus Goosefoot are over 100 related species, which are edible. The plants has a white coating, especially on the young leaves and under sides of mature leaves. and can grow 3-5 feet. More commonly they tend to bush out and grow shorter. The stems have a reddish tint, mostly near the leaf joints. The leaves are alternate up the stem, and the leaves are up to 4 inches long. Farther down on the plant are lance-like and lobed. The seeds are shiny and black and about a third the size of a lone quinoa seed.

Harvesting: mid-spring up to late fall.

Usages: tea, poultices, salads, cooked greens

Caution: consuming too much causes high oxalates, which can reduce minerals in the body