If You Can't Beat 'Em, Eat 'Em!
10 Common Edible Weeds

NOTE: Photos in this feature are not necessarily illustrative of the plants in their edible form; consult with an expert or published guidebook for plant-identification characteristics.

Pulling weeds is just about the most tedious task a grower faces. But with many common species, you can take a different tact from weeding them: try eating them. Many garden-variety weeds are edible, delicious and packed with nutrients and vitamins, even though our society regards them as pestilent.

Here’s a somewhat complete list of commonly weeded plants that can add some rustic flavor to your summertime garden harvest. Just be careful; before you eat anything outside, positively identify it visually or by asking a knowledgeable person.

Dandelions

Dandelions (Taraxacum officinale) are the scourge of many a lawn perfectionist, and everyone who ever had a front yard will recognize the barbed leaves and cherubic yellow flowers. But don’t wipe them out with herbicides, just eat them! Dandelion leaves are a perfect, gourmet salad green when tossed with a light vinaigrette, and are packed with vitamin A, vitamin C, and beta carotene. The blooming flowers can be made into an intoxicating homemade wine, as well.

Red Clover

Red clover (Trifolium pretense) blossoms can be eaten fresh or steeped in hot water for tea. And you can toss both the green leaves and blossoms into a salad.

Plantain

Plantain (Plantago major, white man’s foot) is another one of those plants that seems to thrive right on the edge of gardens and driveways, but it's also edible. Pick the green, rippled leaves and leave the tall flower stems. Blanch the leaves and sauté with some butter and garlic just as you would with kale or any other tough green.

Garlic Grass

Garlic grass (Allium vineale or wild garlic) is an herbal treat often found lurking in fields, pastures, forests and disturbed soil. It resembles cultivated garlic or spring onions, but the shoots are often very thin. Use it in sandwiches, salads, pesto or chopped on main courses like scallions.

Sorrel

Sorrel (Rumex acetosella, sheep sorrel, dock) is a tart, lemony green found all over North America and Europe. It slightly resembles Swiss chard, with thin, triangularly shaped leaves. Use the young leaves in salads for an interesting citrus flavor, or cook older, tougher greens in soups, omelets, or stir-frys. Wood sorrel is another variety that can be eaten; however, it looks more like clover, with three double egg-shaped leaves.

Watercress

Cresses (Garden cress, water cress, rock cress, pepper cress) are leafy greens long cultivated in much of Northern Europe. They have a spicy tang and are great in salads, sandwiches, and soups.

Chickweed

Chickweed (Stellaria media) is a low-growing succulent with bright green, pointed oval leaves. It’s supercharged with vitamins, minerals, omega-6 fatty acid derivatives, and deliciousness. Throw young leaves and stems in salads. However, as a caution, don’t eat too much chickweed, as it can give you diarrhea.

Lamb's Quarters

Note: Consult with an expert or published plant-identification guide before consuming any plant. Photos in this feature are not intended to be used for identification.

Lamb's Quarters (Chenopodium album, or goosefoot or lamb’s lettuce) has been grown as a grain crop in the Himalayas and is often harvested from the wild in Africa. The plant has pale green leaves that resemble goose feet. Pick its young leaves and eat them raw or lightly cooked. The seeds, which are closely related to the super grain quinoa, are packed with protein, vitamin A and calcium, and can be eaten as well.

Burdock

Note: Consult with an expert or published plant-identification guide before consuming any plant. Photos in this feature are not intended to be used for identification.

Burdock stalks, stripped of their rinds before the flowers open, can be boiled, and taste kind of like asparagus.