What if the most expensive items on your grocery list were actually growing for free in your backyard? Gardeners spend hundreds of dollars on herbicides to kill so-called “pests” that health stores and online bloggers sell at a premium. So, here are 10 common weeds that are actually nutritional goldmines.
Common purslane (Portulaca oleracea)
This crawling succulent and sidewalk native surprisingly contains more omega-3 acids than some supplements or fish oils. Its leaves are crunchy and slightly lemony—perfect for light salads or soups. But don’t give your pets even a bite! This superfood is toxic to animals.
Lamb’s quarters (Chenopodium album)
Also known as wild spinach, lamb’s quarters boasts high levels of protein, calcium, and vitamin A. Harvest the leaves when they’re still covered with a white coating, and cook them exactly like you would spinach. Don’t eat too much of this dish, however, as high concentrations of oxalic acid in the lamb’s quarters can be dangerous to your health.
Dandelion (Taraxacum officinale)
Every part of the dandelion is a nutritional delight. Its roots are a famous liver detoxifier, while the leaves are packed with potassium and antioxidants. Use young leaves in salads to avoid bitterness. You can make wine out of the yellow flower petals and roast the roots to make a caffeine-free coffee alternative.
Chickweed (Stellaria media)
This delicate, sprawling green thrives in the cool, moist corners of your yard. It’s rich in vitamin C, iron, and magnesium and is often used in skincare products for its anti-inflammatory properties. With its mild, corn-like flavor, the chickweed is one of the few wild greens that tastes great in large quantities and can be used as a base for pesto.
Broadleaf plantain (Plantago major)
While this isn’t the banana you’re used to, this weed is incredibly high in vitamin K and calcium. A chewed-up leaf of the broadleaf plantain neutralizes bee stings and mosquito bites. Pretty neat, isn’t it? And its young, tender leaves can be blanched or fried into delicious chips.
Common blue violet (Viola sororia)
Those purple flowers in your grass are a historical staple for health. Violet leaves contain significantly more vitamin C than oranges and are a great source of vitamin A. The flowers are edible and make a stunning garnish. You can also infuse them into syrups or jellies, which turn a vibrant purple.
Red clover (Trifolium pratense)
While farmers love it for fixing nitrogen in the soil, herbalists love it for isoflavones (commonly found in soy products), which are being studied for their ability to manage hormonal balance and bone density. The flowers have a mild, sweet, pea-like flavor. Dry them for a relaxing tea or sprinkle their florets over a summer salad.
Common yellow woodsorrel (Oxalis stricta)
Looking like a tiny shamrock, this weed is a favorite among foragers for its sharp flavor and richness in vitamin C. It tastes exactly like lemon! Its bitterness comes from oxalic acid, so don’t get carried away, and eat it in moderation. Use it as a garnish for fish or toss it into a salad for a citrusy zing.
Red-root amaranth (Amaranthus retroflexus)
This plant was a staple grain for the Aztecs. Its leaves are rich in iron, and the tiny black seeds are a gluten-free supergrain. You can use the young leaves in stir-fries. In late summer, shake the seed heads over a bucket to collect its nutritious grains.
Common mallow (Malva neglecta)
This plant was nicknamed cheeseweed because its seed pods look like tiny cheese wheels. Cousin of the hibiscus, it’s packed with mucilage, which is great for soothing a sore throat. You can also cook the common mallow’s leaves to make a vegan meringue.
Sometimes, treasures lie right in the reach of an arm—you just need to know where to look. While the world goes crazy about chia seeds and quinoa, try going one step ahead and get a taste of unconventional superfoods. Who knows, maybe a weed salad is the next big health trend?
