Lamb’s Quarters has started popping up in the garden. Last year, I pulled it like a weed. Then, I learned more about it (thankfully before it was too late). Hat tip to Forager Chef for sharing such helpful information. If you don’t know about this mighty plant, Lamb’s Quarters is like a mild spinach, but available for free in my garden (so it’s better). During the summer I get an endless supply (whether I want to or not, for real this plant has chosen me). I pick it as needed, so it’s super fresh.

I can’t eat it as fast as it grows. Luckily, my neighbor mentioned that she dehydrates spinach to use in soups, so I figured I could do the same with lamb’s quarters. While it’s at it’s peak, I dehydrate the leaves and throw it into the food processor to grind it into into powder. This nutritional powerhouse can be added to soups, added to pasta, and sprinkled on eggs through fall and winter. While it’s fresh, I can enjoy it in salads or sautéed with a little oil and onions. So, before you start pulling all the “weeds” in your garden, make sure it’s not the crows giving you an edible, nutritious gift.