Also called goosefoot or “fat hen”, lambsquarter was once used by farmers fatten up their livestock. I found an impressive patch of lambsquarter growing below fencing where our turkeys used to roost. Notice the white powder on the leaves? It indicates mineral salts from the soil. That explains why the leaves often taste salty. A nutritious salt replacement! Loaded with vitamins A and C, lambsquarter is also a source of essential amino acids that the human body cannot produce.

Lambsquarter can be used much like spinach, eaten raw mixed in with salad greens, or lightly steamed or sauteed. As with most foraged food, young leaves taste best. If you are like me and have trouble getting your own spinach patch off the ground, foraging for these tasty leaves is a real treat!

I found a lambsquarter “tree” growing in our blueberry bed – check out the pics below to get an idea of how tall it was! No waste here though: our Nubians munched it up with great pleasure