Weed Eater: Edible Weeds

Thirty years ago, while living on a farm in Reynolds, Missouri, I used to help a neighboring hill woman in her large, wonderful garden in exchange for fresh farm eggs and firewood. As we pulled weeds, Mrs. Glore, who was old enough to have outlived three husbands, would declare: “Why, youse can eat these. It’s lamb’s-quarters. It’s wild spinach, and it’s good fer ya! Even better than the store-bought kind!” She’d incorporate the weeds into the evening’s dinner, doubling or tripling the yield of her garden. Over the years, I’ve developed my own appreciation for plants that others yank out and throw away. Weeds have survived centuries of adversity and are often much more durable than cultivated plants. Many do well without irrigation, are resistant to frost and trampling, and offer themselves freely and abundantly.



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Love wild edibles. We don't have much here in our yard other than dandelions- that my husband keeps eating the flowers off of. When we lived at the last house we had miner's lettuce, plaintain, wild mustard, dandelions and more. We would put them in green smoothies, salads, eat out in the yard and I even dehydrated a lot and powdered them into our own green powders. Love, love wild edibles- have so much more to learn!

I make dandelion syrup and my family loves it. We also have some poke salat and wild scallions in our yard.

sounds wonderful. We use dandelions in our green smoothies. love them.