Lambs quarters is another one of those backyard weeds, that just grows and grows. But did you know that it is jam packed full of vitamins and minerals? They are similar to other leafy green veggies like kale, spinach and collards. You can eat them right of the plant and add them into a spring salad, or directly into soups and stews.
Another way in which to use lambs quarters is by drying the leaves, and stems and saving them for the winter months. In the winter when fresh elaves are unavailable the dried herbs are great for tossing into stews and soups, or my personal favorite- grinding them into a fine powder and putting into a salt shaker!
By adding it into a salt shaker, you can literally add this as a spice topper to any meal giving you an added kick of vitamins and minerals to every meal. Its a great way to gt in those nutrients, and an even better way to hide those leafy greens from those little pick eaters who will pick out every single green leaf in a soup bowl. Yup, I have a few of those in my clan.
There are a few precautions to take if you are eating lambs quarters, always make sure to positively identify your plant before you pick it or put it in your mouth. Pregnant women should not eat lambs quarters, I have been patiently awaiting my due date before I can start using my salt shakers in my meals! Also Be aware that lambs quarter leaves are high in oxalic acid, which is a concern for anyone who should limit oxalates or wants to avoid them. This can be greatly reduced by simply cooking them.
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