Edible Farm Weeds: White Goosefoot

White Goosefoot (Chenopodium album) -- known by many as Lamb's Quarters -- volunteers readily in garden beds and farm fields. While its aggressive growth may frustrate some farmers trying to foster domestic crops, I love harvesting these wild weeds that require no careful tending.

Photo of White Goosefoot

White Goosefoot has a distinctive, harmless white powder covering the growing tips, and the leaves remind some of a goose's foot, which together probably explain its common name.

Photo of White Goosefoot top

After locating some healthy plants, I'll snap off the tender tops and side shoots. Once the flowers appear, leaves can still be picked from along the stems, but if younger plants are available, I find the growing tips to be more efficient to gather in quantity. If necessary, I'll wash my harvest and spin it dry, before bagging it up for the refrigerator. I find the greens stay in excellent shape for nearly a week, though I usually eat them within three days and simply gather more.

Photo of White Goosefoot shoot

The leaves are fine to eat raw, but I like to cook them as a wild spinach. So long as the proper parts are gathered, White Goosefoot is just plain delicious.

Check out my related Edible Farm Weeds post: Common Purslane.

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