Six of the most useful edible garden weeds

There are so many variables in vegetable gardening (weather, timing, pests, watering) that the success of your crops will vary a lot from year to year. In some years you have more than you know what to do with, while in others you may not get anything at all. It's nice to know that some crops that are guaranteed to be a success year after year without fail: the weeds. You probably don’t think of this as a good thing, but many of the most common garden weeds are not only edible, but actually very good if gathered at the right time (often just as good as the crops you are trying to grow). The annual garden weeds have selected themselves from thousands of species from all over the world and share certain characteristics that make them supremely successful in the rich, moist, bare soil found in the garden. It makes sense to take advantage of the plants that are best adapted to growing in the garden, especially when they are tasty, highly nutritious and grow themselves without you having to lift a finger. All you have to do it identify them properly, harvest and eat them (if you don’t eat them you will have to weed them out anyway).

I look upon the edible weeds as just another crop, and treat them as one, allowing them to grow to useful size and then harvesting (though you might get several cuttings before you take them out). As with any other crop it is important to harvest them at the right stage of growth, they won’t be very good if gathered at the wrong time.


My favorite six edible weeds

Some edible weeds are so outstanding that they have a long history of use by knowledgeable gardeners around the world. Most of the plants mentioned below are so good they have even been cultivated occasionally (in some cases improved cultivars have been produced).

Pigweed (Amaranthus hybridus,  A. retroflexus)

This is one of the commonest warm weather garden weeds, and is probably found in most vegetable gardens by July. Pigweeds produce an abundance of long-lived edible seed and can out-compete almost all crop plants. The leaves are rich in protein, vitamins A and C, calcium and iron. Pigweed tastes good enough to be grown as a warm weather substitutes for spinach. Look for the seeds under the names Tampala, Chinese Spinach or Hinn Choy.

As with the related spinach the leaves contain oxalic acid, so should be eaten in moderation. One must also be careful about gathering the plant where chemical fertilizers are used, as they may accumulate nitrates and become toxic. Fortunately when used as a potherb most of these toxins are leached out, so they are unlikely to be consumed in dangerous quantities.

The tender young plants and growing tips of older plants (good until the flower appear) may be used in salads, or boiled for a few minutes as a potherb. My wife says that Amaranth greens are one of the best potherbs she has ever tasted. Try sautéing some onion and garlic in a pan and then add the washed greens. The water sticking to the leaves will be enough to cook them. If you plan to serve these to guests you might want to call them something other than Pigweed though, maybe Chinese Spinach.

Wintercress (Barbarea vulgaris)

This European Mustard is a very common cool weather garden weed and is sometimes cultivated as a cool weather salad plant. It gets its common name because it is very hardy and in milder areas often remains green throughout the winter. The leaves taste a lot like Watercress (Nasturtium) and can be used in the same ways, in salads, soups and sandwiches. It is at its best while young and can get very strongly flavored as it flowers. It is also good as a potherb, though you may need to change the cooking water after a couple of minutes, to reduce its bitterness to a palatable level. The unopened flower buds, gathered while still tightly furled, can be eaten raw, or cooked like miniature Broccoli.

Lambs Quarters (Chenopodium album)

This European species is the ultimate pioneer plant and has managed to spread itself around the world in the footsteps of colonists. This isn’t a bad thing as the leaves contains large amounts of vitamins A, C and several B's, as well as calcium, iron and phosphorus.

As with spinach and pigweed the plant contains mildly toxic oxalic acid and so shouldn't be used in large quantities for long periods (no more than spinach). It may also accumulate nitrates on certain soils, notably those where lots of chemical fertilizers have been used. 

The young growth of Lambs Quarters has been used as a salad or potherb for thousands of years.  The tender flowering tips of older plants (gathered up until the flowers fade), can be boiled or steamed for 5‑10 minutes and are very good. They shrink a lot in cooking so gather plenty. In Mexico those of the related Huazontle (C. berlandierii var nuttaliae) are boiled for 5 minutes, squeezed into bunches, dipped in eggs and fried.

There is now at least one improved cultivar available (Giant Lambs Quarters or Magentaspreen).

Mallows (Malva sylvestris, M. rotundifolia)

The Mallows are among the richest plant sources of carotene (which the body converts into vitamin A), containing as much as 16,000 i.u. per ounce. They also contain a lot of vitamin C and many minerals.

These hardy plants often grow right through the winter in mild climates and can be a valuable winter vegetable. The tender young leaves can be used in salads, but are best boiled as greens. Older leaves can be chopped and cooked as a potherb, though you might want to change the cooking water once or twice. This is not necessary to remove any unpleasant taste, but reduces their slimy, mucilaginous quality. The dried leaves have been used for tea.

Purslane (Portulaca oleracea)

Purslane is native to the warmer parts of Eurasia, but has made itself at home in most countries of the world (including most of North America). This is such a good food plant that it is cultivated in many countries. It is often seen in Mexican markets in this country and has recently made an appearance in our local natural foods store.

Purslane is rich in vitamins A and C and iron and is one of the best plant sources of omega 3 fatty acids. It also contains oxalic acid, so shouldn't be used excessively.

Gather the tender new growing tips by pinching them off the plant. This will encourage the plant to put out more of the same, so you can take several harvests from a single plant in the course of a summer without harming it (though as a common weed you may want to harm it!) These slightly sour tips are good raw in sandwiches and salads, or can be boiled as a potherb. In China they are stir fried, added to soup and pickled. If you object to the mucilaginous quality of boiled Purslane, then try frying, or baking the tender tips with egg and breadcrumbs.

Purslane has a long history of cultivation in its homeland and improved varieties are available. However in this country most gardeners are only interested in eradicating it and the notion of actually planting it sounds ridiculous. There is some justification for this (it can be a bad weed if it gets out of hand) but it is unfortunate because Purslane is a great food crop. It grows well with almost no attention and is as good as any food plant you are likely to buy. In my first garden it took several years of careful neglect before I had enough Purslane growing in my garden to satisfy my needs. In later gardens I came to have a greater appreciation of its weed status, though in my present garden it nearly all gets eaten by quail.

Chickweed (Stellaria media)

Wherever you live in North America, you probably have the plant growing near you at some time in the year. Look for it in cool weather, when it will be one of the last green growing plants. Its’ delicate appearance is deceiving, as this is one of the hardiest of all annuals and can survive temperatures as low as 10 degrees Fahrenheit. In chilly 40-degree weather will produce a luxuriant green carpet, in fact the plant is actually happiest in such cool temperatures, as the cold suppresses larger plants that would otherwise overwhelm them. It disappears altogether in hot weather.

Chickweed is highly regarded as a source of wild greens as it is common, easily identified, mildly flavored, rich in vitamin C and provide food during cool weather. The tender growing tips can be used as a base for a fine salad, simply add pungent, sour and aromatic leaves to give more flavor. They are also an attractive garnish. The young tops can also be used as a potherb, though you will need to gather a lot, as it shrinks when cooked. The tops of older plants can also be used as a potherb, though you may need to discard the tougher stems.