Common Edible Weed Plants

Marian Peck shares information on common edible edible weeds, where to forage them for free, how to identify them, and charts of their health benefits and nutritional value.


| March/April 1986



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Wild lettuce (right) and mallow (far right); the leaves of both are pleasant potherbs when gathered while still young.


ALISON PECK AND ARLINE RICHARDSON

This spring, you can get more flower and nutrition from your diet, reduce your food budget, enjoy satisfying time in the outdoors, and clean up your fledgling garden in the process. 

The dinner party was going smoothly, warm with friendship and spiced by good conversation and (I thought) good food. Then my friend Nella paused, fork in midair. 

"What's this funny leaf in my salad?" she asked. 

I'll admit it. I have, at times, stooped to tricking my friends into sampling a number of wild edible weed plants, and I'll admit, too, that those experiments have, more often than not, ended in failure.

Most people are, it seems, pretty well preconditioned against tasting vegetables that don't have a regular place in the produce aisle of the neighborhood supermarket. For one thing, such individuals probably fear being poisoned by a misidentified plant. Most wild foods, though, are easy to recognize. After a little bit of research, you'd be as likely to misidentify, say, the delicious potherb lamb's-quarters (Chenopodium album) as you would mistake spinach (a decidedly inferior steamed green!) for cabbage. (Of course, many parts of our common garden vegetables — including the leaves of potatoes and rhubarb — are quite toxic, yet the same people that fear wild edibles often trust themselves when harvesting their own gardens!)





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