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Chapter:Vegetable Recipes: Greens
Section:Lamb's Quarters
Recipe:Lamb's Quarters
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Lamb's Quarters
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Use the leafy greens alone in a salad or mix with stronger greens. For
potherb, use large quantity of greens because cooking greatly diminishes
bulk. Boil young leafy stems in a small quantity of water about 5 minutes
until tender. Good with a sauce of olive oil, diced onion, and crisp bacon,
chopped fine.

From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.
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