Rooted Ramblings: Get to know these local culinary and medicinal weeds

By Sandy Engle, Portage County Master Gardener Volunteer

“What is a weed? A plant whose virtues have never been discovered.” Ralph Waldo Emerson

This time of year, many growers are cursing the overly prolific weeds. However, some master gardeners view weeds as an opportunity to ingest highly nutritious greens, flowers, seeds, and roots.

The leaves of lambsquarters taste similar to spinach, but contain significantly more protein, vitamin C and iron than spinach. In spring young leaves can be eaten raw in salads, however this time of year it is best to pick the tender tops, which are delicious when steamed. If lambsquarters is already blooming the leaves will be tough and bitter and you will have to wait till next year to harvest.

Purslane is one of the few plants that contain Omega 3 fatty acids. Its small, succulent leaves make a delicious garnish on salads, casseroles and omelets. There is another weed that looks similar (Spurge) which is toxic. Purslane leaves are thick and succulent, while spurge leaves are thin and smaller. If you break open a spurge leaf a milky sap oozes, whereas the insides of purslane leaves are green.

All parts of Evening Primrose are edible. Evening Primrose is a biennial and the first year it forms a rosette of elongated leaves that often have a reddish mid-rib. The second year this plant sends up a woody stalk which in mid to late summer produces brilliant yellow flowers that are comprised of four heart shaped leaves. Young leaves and flowers are tasty additions to salads. In late summer the tasty seeds which are a source of gamma linolenic acid can be used instead of poppy seeds in recipes. I have found that by leaving a few evening primrose plants in my garden, the Japanese beetles tend to devour these instead of my bean plants. However, the ecosystem of each garden is different so what works for my garden may or may not work for yours.

In the early spring young dandelion leaves which are high in vitamins A-C-K, folate, potassium and calcium, can be used in raw or wilted salads. In summer the leaves are tough and are best used for soups or stews. The brilliant yellow flowers can be shredded apart to add nutrition and color to salads. After removing the bitter tasting green calyx from the flower, you can dip the blooms in pancake batter and fry them to make sweet tasting fritters. In the fall the inulin rich roots of dandelion can be dug up, cleansed, roasted and chopped to be used as a non-caffeinated coffee substitute.

With all wild plants please make sure the area where you harvest is free from herbicides/pesticides and dog/cat scat.

“The weed that will not go away and that you continually notice in irritation, the plant that regularly trips you as you walk through the field. Such plants are often some of the most powerful medicines you will find. They stir something in your unconscious, breaking through your habituated not noticing, and intrude on you until you begin to take a real look at them.” Stephen Harrod Buhner

So next time you walk about your garden and see the diversity within, perhaps you may wish to thank some of those extraordinary weeds.

For more information about edible weeds check out this link: YouTube Edible Wild Plants OSU

Ohio State University Extension Portage County Master Gardener Volunteer program. Questions/comments/suggestions/want to find out more/become a PCMGV: 330-296-6432 • OSU PCMGV web • portco.mgv.oh@gmail.com • FB PCMGV • PCMGV Speaker’s Bureau