5 Edible Weeds to Add to Your Diet
Weeds have a pretty bad rep for eating up your garden. But did you know that you can eat them back? Well, some of them, anyway . Here are five edible weeds you can use to spruce up your budding vegetarian lifestyle!
We outlined a few of the health benefits of purslane in an earlier blog post but this surprisingly soft, succulent, fleshy-leaved weed is chock-full of omega-3 fatty acids in addition to a multitude of vitamins, minerals and antioxidants. It’s been shown to reduce the risk of coronary heart disease, strokes, and prevent developmental disorders such as autism.
Loaded with vitamins, minerals, and omega-6 fatty acids, chickweed can be used as a vegetable or a salad green. It’s also reputed to be good for those suffering from rheumatism.
Both the blossoms and the buds of this gorgeous perennial are edible. Sweet and rich in vitamin A, you can toss them into your stir-fry, or simply enjoy them raw with your salad.
Originally from Japan, burdock is a hard-to-cultivate weed that was one of the original ingredients in root beer. You can eat the first year roots raw, but older roots should be scrubbed and boiled for twenty minutes. You can also boil the leaves—though if you’re not a fan of bitter, you probably won’t like the taste very much.
Queen Anne’s Lace
This delicate-looking weed has aromatic seeds that are great for flavoring soups and stews. You can fry the flower clusters in egg and flour, and you can also nibble on the roots—cooked or raw, it’s your choice.
Edible weeds that are budding in your garden can be a great addition to your budding vegetarian lifestyle. The next time you yank one of these out of your garden, don’t toss them in the garbage! Instead, take these beneficial weeds back into your kitchen and incorporate them into your next meal!