Wild green with floury-looking white coating on young leaves. Cooked like spinach — wilts down, mild flavor. Nutritionally superior to spinach per 100g: higher in protein (4.2g vs 2.9g), comparable vitamin A, higher calcium, and significant iron. The seeds (when available) are essentially wild quinoa — same botanical family, same protein quality.
Grows wild in most gardens as a 'weed' — free and nutritionally exceptional. Also occasionally sold at farmers markets as 'wild greens.' Seeds from specialty seed companies for home growing.
The protein content makes lamb's quarters exceptional among wild greens — at 4.2g/100g cooked, it rivals meat as a protein source per calorie. The combination of iron, folate, and vitamin C in a single serving addresses the folate-homocysteine-stroke connection (high folate reduces elevated homocysteine, which is documented at elevated levels in Black Americans and drives stroke risk) while simultaneously providing iron for the anemia epidemic. For vision: the vitamin A from lamb's quarters supports both night vision and macular health — relevant for the higher rates of age-related macular degeneration in the Black community.
Use only young leaves (before plant flowers and turns bitter). Sauté with garlic and olive oil exactly like spinach — 2-3 minutes. Add to soups, stews, egg scrambles. The white floury coating is natural — simply rinse. Do not forage from areas with potential herbicide or pesticide use.
Free, no account needed to ask.