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Lamb’s quarters can be eaten both raw and cooked (but see our note in “Nutrition,” below, about oxalic acid and saponins in the raw plant). Give the leaves a good rinse before eating to get rid of the (normal) white, powdery bloom on them.
You might be surprised to learn that some of them, including lambsquarters, are edible, with an earthy flavor similar to chard or spinach. Let’s learn more about eating lambsquarters plants.
They are often red or light green striped. The leaves are alternate, variable in shape, 2.5-8 cm (1-3 in.) long, stalked, coarsely toothed, and covered with white mealy particles, especially on the lower surface. The flowers are small, green, and present in the leaf axils and at the top of the stem.
The name “lambsquarters” is thought to derive from the name of the English harvest festival Lammas quarter. This festival was associated both with sacrificial lambs and with the vegetable Chenopodium album.
Common lambsquarters also contains oxalic acid and is poisonous to sheep and swine when eaten in large quantities over a long period. The plant causes severe taint in milk when eaten by dairy cows but is generally regarded as useful feed for dry cattle and sheep.
Not only is it useful medicinally, but it’s also edible! Some people enjoy Lamb’s Ear fresh in salads or gently steamed as greens. It tastes like a combination of apples and pineapples, with a delightfully fruity taste. You can also make a very pleasant tea by steeping dried leaves in boiling water.
lamb’s quarters, (Chenopodium album), also called pigweed, annual weedy plant of the amaranth family (Amaranthaceae), of wide distribution in Asia, Europe, and North America. It can grow up to 3 metres (about 10 feet) but is usually a smaller plant.
Lamb’s quarters flowers are very small, greenish, densely grouped together into small, thick, granular clusters along the main stem and upper branches. They have five green sepals but no petals. They produce small seedsrounded in outline, somewhat flattened, 1mm to 1.5mm (1/25-1/16″) in diametre.
Native Distribution: Throughout North America, except Arctic islands. Native Habitat: Cultivated land, disturbed sites, and roadsides.
Family Characteristics: Chenopodiaceae species: annual or perennial herbs, often fleshy or woody. Leaves:opposite or alternate, entire, toothed or lobed. Flowers:perfect or imperfect and the plant monoecious.
Additionally, leafy vegetables such as wild lettuce is a favorite among deer. They will gobble up wildbean, pigweed, lamb’s quarters, plantain, wild onions, tomatoes, and peppers as well.
Harvesting Seed: Harvesting lamb’s quarter is very similar to harvesting ragweed or amaranth—tiny seeds. When the flowers have turned from green to pink/ red, start paying closer attention. When the flowers turn from pink/red to gray/brown, cut the lamb’s quarters plant into about two foot sections.
No, lamb’s ears plants are not poisonous or toxic; in fact, they are quite the opposite. The plant is known as woolly woundwort or Woolly Betony due to its antiseptic, anti-inflammatory, and anti-bacterial properties.
Traditional landscape favorites like lamb’s ears, crocuses and holly can cause digestive upsets and worse.
The lamb’s quarters plants are grown from seeds. The transplants don’t do well, so you should sow the seeds directly into the soil. Just scatter the seeds over soil and then mulch lightly with straw or grass clippings. Water the bed and keep it moist until they are started.
Common lambsquarters is an erect plant that can grow up to 5 feet (1.5 m) tall, depending on moisture and soil fertility. Leaves are generally dull and pale gray green, triangular egg shaped to lance shaped, about 2/5 to 2 inches (1–5 cm) long, and have thin stalks that are about half as long as the leaf blade.
Prostrate pigweed leaves are small, narrow at the base, and waxy in appearance. Prostrate pigweed leaves are small, narrow at the base, and waxy in appearance. Prostrate pigweed flowers are produced in clusters in leaf axils. Prostrate pigweed has a flattened growth habit and reddish to red stems.
The typical diet of the white-tailed deer does not remain constant all year long. They eat what is easily accessible. In the wintertime food is significantly harder to find, and deer eat a lot of buds, bark and shoots then. During the warmer months they eat nuts, corn and acorns — and a lot more green matter.
The harvest itself is relatively simple. Just grab around each seed cluster in the palm of your hand, and gently strip the seed from the stalk. Open your hand and you’ll find a crumbly mixture of goosefoot grain and chaff.
Label your bags of blanched greens with the contents and date, then place in the freezer. Use your frozen lambs quarters within a year for the best flavor and nutritional value.