Lambsquarters, also known as wild spinach or different species of Chenopodium, are one of the wild edible plants I eat the most of. If you're new to them, read my introductory guide Lamb's Quarters/Wild Spinach.
Wild Spinach Cake | Lambsquarters Salad | Prebboggion: The Wild Edible Plants of Liguria | Erbazzone: (Italian Wild Greens Pie) | Lambsquarters Salad
There's a lot of different types around the world, especially in South America and Europe, including heirloom varieties. They can be cooked in your favorite recipes for leafy greens or eaten raw in salads.
I separate lambsquarters into a few different edible parts: the young clusters or meristems, mature leaves, and green, unripe flowers.
There's no need to separate leaves out. The entire cluster of tender leaves at the top of the stem can be eaten. They delicious in salad and add a great texture and tender chew.
The unripe flowers of a variety grown in Mexico are a traditional food known as Huazontles. I don't have access to those yet, but I have a work around for the traditional recipe for Milkweed Bud Huazontles you can substitute them in if you have some. It's incredible.
Fave e Cicoria (Fava Bean Purée with Wild Chicory)
Sauteed Wild Mushrooms with Chevre and Flatbread
Wild Spinach Cake
Georgian Walnut Spread / Phkali
Milkweed Bud Huazontles
Wild Spinach Dip (Borani Esfenaj)
Spinaci alla Romana (Roman Greens with Raisins and Pine Nuts)
Lamb's Quarters Salad
Cicoria in Padella (Greens with Garlic and Chili)
Easy Steamed Greens
How to Make a Salad from Edible Wild Greens