Lambsquarter (Chenopodium album)

The spinach that grows itself. And then some.

What It Is

Also called wild spinach, goosefoot, or pigweed, lambsquarter is one of the most common garden “weeds” — and one of the most nutritious greens you can harvest. Packed with calcium, iron, and vitamin A, it belongs to the same family as quinoa and beets. Wherever soil is disturbed, lambsquarter thrives.

Use It Like This

• Steam or sauté like spinach.

• Add to eggs, curries, or stir-fries.

• Blend into pesto with garlic and lemon.

• Stir chopped leaves into muffins or quick breads.

• Dry for winter use in soups or smoothies.

Tip: Young leaves are best. Older leaves develop a dusty bloom and should be rinsed well or cooked thoroughly.

Harvest Notes

• Harvest tender tops and young leaves before the plant flowers.

• Look for the silvery “frost” on leaf undersides — a key ID marker.

• Don’t confuse with spurge (a low-growing plant with milky sap — not edible).

• Leaves can be blanched and frozen in bulk for year-round use.

Wild Food Snapshot

Nutrient-dense and joyfully abundant, lambsquarter is a perfect beginner plant: delicious, unmistakable, and generous.