It’s that dusty looking weed in the garden that we keep getting rid off.
Since it’s introduction into my kitchen, I’ve stopped weeding this wonderful plant.
In fact I collect the seeds for the following years harvest.
Oxalate content for lambsquaters is amongst the highest. Boiling them removes the oxalic acid.
Ingredients:
3 handfuls of lambsquaters, leaves only, blanched in boiling water for 4’.
1 tbls olive oil or butter
salt and pepper, optional
Method:
- Strain the lambsquaters from the water.
- Mix in the olive oil or butter.
- You can add salt and pepper if you like.
It’s ready to eat. If you love green leaves, lambsquaters will soon be a staple in your diet. The soft and succulent taste beats that of spinach or chard.
I’m sure there’s some growing in your garden right now.
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