July Plant Profile

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Lambs Quarters

Link for image: http://www.agnr.umd.edu/users/wicomico/images/lambsquarters.jpg



This plant in my experience is often tinged with purple.

Summer Annual Reproducing by seed Cotyledons Fleshy, narrow, rounded tip Pinkish underside

Roots Branched taproot

Stem Erect, grooved and often branched

True Leaves Alternate, broadly toothed Diamond or triangular shaped Long-stalked partially covered with whitish grey meally particles Underside of young leaves pinkish

Flowers Green clusters at end of stem or where leaf joins the stem No petals Habitat Grain fields, forages, cultivated fields

Note Seeds remain viable in soil for many years

I received this in my e-mail:

Lamb's quarters is one of my favorite wild greens because long after many others (dandelion, dock, garlic mustard) have turned bitter, lamb's quarters keeps producing mild-flavored leaves. I harvest the tip and axil bunches of leaves all the way up until the plants start flowering some time in late summer.

They're not my favorite raw salad green: something about that mealy coating that makes such a handy identification characteristic just isn't an agreeable raw texture in my mouth. But that disappears when they're cooked. Favorite cooking method: in a skillet with just the water clinging to the leaves after they've been washed, over medium low heat until wilted but still bright green. Once cooked, you could immediately plunge them into cold water (to stop the cooking process), squeeze out extra water, and pack into freezer bags for future use. Or you could just add a little salt, pepper, and butter and enjoy while still hot. Or...quiche, omelets, spanikopita (spinach pie, but in this case, lamb's quarters pie); stirred in last minute to risottos, soups, stews, curries; pureed with broth and seasonings for a soup...

And then there are the edible seeds. I never harvest enough of these to do anything with on their own, but they make a nice addition to my Wild Seeds Jar. The Jar usually also includes amaranth and evening primorose seeds, sometimes plantain and foxtail grass. I add the seeds to muffins and breads and homemade crackers.

Enjoy, Leda

A link for Juicing Lambsquarters.



* Exported from MasterCook *

Sweet-and-Sour Lamb's-Quarters

Recipe By :Acorn Pancakes, Dandelion Salad and 38 Other Wild Recipes by Jean Craighead George Serving Size : 0 Preparation Time :0:00 Categories : Greens Wild Edibles

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 strips bacon 1 cup minced fresh chives or onions 1 tablespoon flour 6 cups uncooked lamb's-quarter leaves 1/2 cup water 1/4 cup cider vinegar 2 teaspoons sugar 1 teaspoon salt pepper

Fry bacon in skillet until crisp. Drain on paper towels.

Cook chives or onions in bacon fat about 5 minutes. Stir in flour to make a paste.

Simmer lamb's-quarters 10 minutes in saucepan with water. Drain into bowl through colander and save liquid. In the same saucepan combine liquid from greens with vinegar, sugar, salt, and pepper. Heat over medium heat.

Add onion-and-flour mix and stir. Add lamb's-quarters and stir until mixture thickens. Cook 2 more minutes. Place in serving dish. Crumble bacon on top.


If anyone has additional recipes, tips, links please post them as well!

Little Bit Farm

-- Little Bit Farm (littlebit@brightok.net), July 14, 2003

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