Lamb’s Quarters
16 Jun
Common Name: Lamb’s Quarters
Latin Name: Chenopodium album
Description: Lamb’s quarter can grown up to 10 feet tall. The plant has triangular leaves that green in color. Leaves are dusted with a waxy whitish film, which rubs off when touched. Flowers are tiny and grow in the crown of the plant.
Habitat: Lamb’s quarter thrives as a common weed in gardens, they also grow near streams, rivers, and forest clearings. Lamb’s quarter grow widespread throughout the United States.
Food: Lamb’s quarter can be eaten raw in salads, smoothies, juices, or as a trail side nibble. Leaves resemble spinach in taste and texture. One lamb’s quarter plant can produce up to 75,000 seeds. The seeds, which resemble poppy seeds, are also a viable food source.
Nutrition: Lamb’s quarters are rich in protein, vitamins A and C, the B vitamins thiamine, riboflavin, and niacin. Plants have a high saturation of the minerals iron, calcium, phosphorus, and potassium.
Recipe: Lamb’s Quarter Soup (More recipes like this one can be found in “Fresh” by Sergei and Valya Boutenko)
1 cup cashews
1 ripe tomato
11/2 cup of water
2-3 cloves of garlic
1 teaspoon onion powder
1/2 of a lime (juiced)
1 Tablespoon of olive oil
1 teaspoon of agave syrup
1/2 teaspoon sea salt
Blend all ingredients in blender for three minutes or until smooth. Add the following ingredients for texture:
1 cup freshly picked lamb’s quarters (chopped)
1/2 a medium avocado (chopped into cubes)
1/2 a red bell pepper (sliced in thin stripes)
Mix ingredients into soup and serve. Decorate with wild edible flowers such as nasturtiums.
Serves 2-3
