[Summer 2019 – Columbus, OH]
Amaranth
Palmer’s amaranth is native to the United States and Mexico. We can cook the amaranth leaves in many different ways. My favorite recipe is amaranth almond milk porridge. Other than that we can make stir-fries or Indian style curries using the leaves.
Borage
We love to add borage flowers into our salads. They are tasty and colorful.
Broadleaf Plantain
Broadleaf plantain is a common perennial weed in North America, and its leaves are edible.
Chicory
Can eat the leaves, roots, and flowers. But flowers are bitter.
Dandelion
Dandelion is a widespread weed in North America. We can use the whole plant in different recipes.
Purslane
Purslane is the best source to get omega-3 from our garden. We can add purslane into fresh green salads, stir-fries or omelets.
Lady’s Thumb
We love to add lady’s thumb leaves and flowers into our fresh green salads.
Lamb’s Quarters
We can add them into fresh green salads or can make stir-fries.
Wood Sorrel
Love to have this citric flavor weed in our fresh green salads.
GARDEN-TO-TABLE
This is a good website to find more details about edible weeds. I also learned a lot from it. https://www.ediblewildfood.com
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Kity Gardener 