June 28, 2009:

Lambsquarters are a delicious green that grows as a weed in many places in the US. They cook very much like spinach, and have a somewhat comparable flavor, but nuttier and more complex. A simple, delicious way to cook them is to saute some garlic in butter, then throw in lambsquarters and some broth of any sort. Cook them until they change color and wilt, then squeeze lemon juice over. Salt and pepper to taste. They also make a good potherb, and go well in Asian-y dishes using soy, sesame, and spiciness. Basically they’re very versatile and worth trying if you never have.

June 18, 2010:

Lambsquarters (Chenopodium album) is a relative of beets, spinach, chard and quinoa (all members of the Goosefoot family).  It came from Europe with the white folks, who cultivated it as a food crop. Apparently it didn’t hold up to the rigors of the industrial food chain, as it has largely fallen out of our culinary lexicon. However, according to the College of Agriculture and Life Sciences at Cornell, one lambsquarters plant can produce 75,000 seeds, and that fact combined with its vigor explains why it is a familiar weed to almost anyone who’s ever tried to grow a garden in this country. It is much more nutritious than spinach and is cooked in a similar fashion. To prepare, rinse the powdery coating off and remove any bad leaves and thick stems. Lambsquarters are excellent sauteed with garlic and finished with lemon, salt, and pepper, and they also make a great throw-in for the soup pot.


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