Lambs what? … Lambsquaters

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:

1. Strain the lambsquaters from the water.
2. Mix in the olive oil or butter.
3. 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.