Chickweed deserves it’s own post – there’s just too much to say to have it hidden among other herbs.
I’ve taught classes where I have brought chickweed growing in a pot to show, and had people convinced they’ve never seen it before. I believe they have, they’re just not used to seeing it that up-close-and-personal, or perhaps that well taken care of. The plant lies low and trails the ground, the perfect ground cover. It is easy to pull up and get rid of, but don’t be so quick to try to eradicate it. It is one of my most valued plants (weed or no weed). Learn what it looks like and treat it with the respect it deserves.
Hated by many gardeners, chickweed can be transformed from a pest to a deliciously tender ‘vegetable’ by anyone with an open mind. Hardy, self seeds, highly recommended. With a delicate flavour, chickweed is a nutritional power house: calcium, essential fatty acid, iron, magnesium, manganese, phosphorus, potassium, selenium, silicon, sulfur, zinc, vitamins B1 B2 B3, C and E.
Chickweed harvested in the house in April. An off-season treat.
The common Chickweed that we so often find in our gardens, is a tender plant, branching out from a central root. The small leaves are bright green and sometimes referred to as ‘mouse ears’. The flowers are tiny, white and star like. Although its an annual, chickweed self seeds and so if you’re lucky, you’ll get it again next year. Common in most gardens, especially in damp partly shady areas. If you’re absolutely certain you don’t want it next year, simply continue to pull it out whenever you see it, and DON’T let it go to seed. Eventually you’ll wear it down. I on the other hand – want it; I let it go to seed so I can collect the seed.
Chickweed is super easy to eat right on the spot while you’re working in the garden. Be careful not to pull it up by the root as you don’t want to kill it. I know, that is contrary to what you’re naturally inclined to want to do with ‘weeds’, but once you understand and experience the value of chickweed, it will be a valuable and protected plant in your garden. Coarsely chop to add to a salad, throw into a smoothie or steam with other greens. There is no shortage of ways you can incorporate chickweed into your daily summer diet, and you will feel better for it. I promise.
It normally grows in wet meadows, woodlands, and in marshes where the soil is moist and fertile with full sun. It is considered protected in the wild, and as most native plants are endangered, it should never be picked and transplanted.
in this image, I have a bonus batch of chickweed that came into the house in the late summer with some garden soil. It sits dormant all winter long till the light gets better – mid March. Then it comes to life and doesn’t need much encouragement to grow beautifully.
Now I just save my own seed, and plant them in the house in the middle of winter, for an eventual harvest early spring.
The best way to finally get rid of a ‘weed’ that annoyed you long enough – is to finally find a use for it. Works every time. LOL
Bottom line: Chickweed wants to be your friend. So make friends with it, and help it out if you can.
I hope you give Chickweed a chance to impress you. And when you do, have fun finding new ways to use it. I’d love to hear your ideas.
Like many weeds, lambs quarters self seeds, so they are up and established weeks before your regular garden. Also called goose foot – lambs quarters is a relative of spinach and quinoa. Sometimes known as wild spinach, and considered a weed in most gardens, it deserves more credit than it usually gets. Highly nutritious, tasting similar to spinach but more tender, rich in Vitamins A, C and E, essential fatty acids, iron, calcium, minerals and antioxidants.
Name: I always thought the name was curious and so odd. Apparently, it comes from “Lammas quarter“, an old English harvest festival celebrating the first grain harvest at the beginning of August. Lammas means “loaf mass” in Old English, originating from two words meaning bread and festival. It seems the name evolved from “Lammas” to “lamb’s” over time. It may have had nothing to do with ‘lambs’ except that it likely was a field green they liked to eat. Certainly, it was an abundant green that people liked to eat as well.
Identifying: I’ve heard many people call it pigweed, and fair enough they look similar. Sometimes pigweed is simply an easy name to call all sorts of weeds that look similar and are often given to pigs, but more precisely both lambs quarters and pigweed are in the amaranth family. That may not help much, because there are officially 42 types of amaranth in North America. For the record, red rooted amaranth IS red rooted pigweed.
Leaves: Young leaves are often opposite and become alternate as the plant matures. They are triangular to diamond-shaped, sometimes resembling a goose foot (often called Goosefoot). Powdery Coating: The most distinctive feature is a whitish, dusty powder on new growth and the underside of leaves. Stems: They are succulent, hairless, and frequently have reddish, purple, or light green lengthwise stripes. Flowers: Small, grey-green, roundish flowers grow in tight clusters at the top of the stalk or in leaf axils. Size: Generally grows 2 to 3 feet tall but can reach up to 6 feet. Edible Parts: All parts are edible and nutritious, but the best-tasting and easiest to eat are the young leaves. Once the plant matures, energy goes into flowering, seeding and growing taller so the seeds can be more widely dispersed. Location: Grows best in full sun to partially sunny areas, including gardens, roadsides, fields, and disturbed soil. Growing Season: Germinates early in the season, with peak growth in late spring to early summer. After that, it begins going to seed, with less energy devoted to the leaves – but no matter, it’s filled its job of providing us with early greens, and it can step into the background while other garden greens become the focus.
What if nature gave you a FREE vegetable that is super nutritious, cold-hardy, and fed you while you waited for the rest of your garden to produce? Oh Wait! It did!
Surely you recognize lambs quarters as a common weed in your garden. I did, and I was trained to look at all weeds as the enemy and to get rid of them. At the same time, I was a big fan of spinach, but when the spring weather warmed up, spinach would bolt – which means that a plant prematurely produces a flowering stem and goes to seed. This usually happens as a result of heat or stress. The plant takes its cues from hotter, longer, rainless days, and goes into the next phase of its life. It stops producing edible leaves or roots to focus energy on reproduction. Bolting commonly affects lettuce, chard, spinach, cilantro, broccoli and onions. It is irreversible, but you can break off the stem to buy yourself a few more days, and harvest all you can while you still can.
*tip: to prevent bolting, plant the affected plants earlier in the season when the weather is still cool, provide shade during heatwaves and keep the plants well watered.
This would be a big frustration to me. Had I understood that spinach should be planted much earlier, (at least a month earlier) when the spring was still cold, I would have been less frustrated. At the same time, while I was mourning the loss of spinach, I noticed lambs quarters in my garden living its best life. It seemed to be snubbing its nose at me – this incorrigible WEED. I also noticed that it tasted good (yes I tasted it). One day the light went on so-to-speak. “Why am I knocking my head against a brick wall trying to grow spinach, when this weed that tastes so much like it, WANTS TO GROW? Why am I ripping it out and feeling sorry for myself because my spinach hates me?” My story changed that day.
I looked into Lambs Quarters, and discovered it had much to offer a gardener with an open mind. I opened my mind.
Lambs Quarters in the Kitchen
* tip: Like spinach, beet greens, swiss chard and most other greens lambs quarters contains some oxalic acid which, when eaten raw in large quantities, can inhibit calcium absorption. These plants are so loaded with calcium, however, that the amount of calcium not absorbed due to oxalic acid is minimized. Its a good idea to rotate your ‘greens’ for that reason anyway. Variety is always a good thing. Individuals with kidney issues, gout or arthritis – know that oxalic acid should be consumed in moderation.
Lambs Quarters is highly nutritious, with a taste similar to spinach, and is often used in salads, sautéed, or blanched. The black seeds are edible and are an excellent source of vegetable protein.
early spring green garden salad with a base of romaine and some marigold sprinkled on top. Use a nice mild vinaigrette dressing.
The underside of Lamb’s Quarters’ leaves and the top of the new leaves are covered in a fine whitish or pinkish ‘dust’. Resist the temptation to wash it off, as it is full of calcium and protein. Lambs quarters contains more protein than kale, more iron than spinach, and it WANTS to grow in your garden. You don’t even need to plant it; it is so comfortable that it invites itself to the party. You’ve gotta respect that quality.
The stems and leaves can be eaten raw, steamed, or sautéed; used in any way and in any recipe calling for spinach: scrambled eggs, omelets, fresh as a green in sandwiches, in a mixed green salad, or in a green breakfast smoothie. Add some to your next spaghetti sauce, soup, or fried rice. Use them in your favourite “spinach dip”.
wash well as it can be gritty
recipe: Korean Lambs Quarters Side Dish
Serves 2-4 10 oz lambs quarters (300 g) young leaves and stems 3 tablespoons doenjang (soybean paste) 1 tablespoon gochujang (hot pepper paste) 2 garlic cloves minced 1 green onion chopped 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds Directions 1. Boil 3 quarts of water. Blanch the lamb’s quarters for about 1 to 2 minutes, until the leaves are tender. 2. Strain and rinse them in cold water a couple of times to stop them from cooking and to remove any grit. 3. Strain and squeeze out any excess water. If the leaves and stems are too long, cut them a few times into bite-sized pieces. 4. Put them into a mixing bowl and add soybean paste, hot pepper paste, garlic, green onion, and toasted sesame oil. 5. Mix by hand until all the leaves are well coated with the seasonings, and have absorbed them. You can wear disposable plastic gloves if you want. 6. Sprinkle with sesame seeds and transfer to a serving plate.
Serve as a side dish to rice. Toss in or garnish with sundried tomatoes if desired.
When I am in my garden, I will often pick the tender new plants and eat them while I work. I never pull them to get rid of them. They’re much too valuable for that, I just break them off, hoping they’ll come back and offer more. I’ll throw them into early season salads, and combine with other greens that I steam, including our favourite: spanakopita.1 (read more about Spanakopita here)
Back to that nasty rumour about lambs quarters being considered a ‘common weed’. It’s true. Officially. But don’t listen to that sorta ridicule. Those other plants are just jealous. Who cares what people call it? “Weed” is just a word. Don’t be unkind or avoid eating it. It’s not it’s fault that some uneducated person gave it such a rude nickname.
5 Facts: 1. Lambs quarters is cold-hardy, and heat-tolerant. That’s quite a talent. 2. Because it self-seeds, it will grow before any of your cultivated greens have even germinated. 3. It WANTS to grow in your garden. It WANTS to be your friend. And it’s FREE. 4. It is a versatile, nutrient-dense substitute for spinach or chard in nearly any recipe. 5. It deserves to be accepted on its own merit, not indiscriminately discarded because of some misunderstanding carried over from a previous generation.
Healthy soil produces healthy, strong plants. It’s simple math. It contains optimal nutrition – rich in microorganisms (bacteria, fungi, and earthworms) that break down organic matter into nutrients that plants can easily absorb. Healthy soil builds immunity in plants, making them naturally more disease and pest-resistant. It provides essential air pockets for roots to breathe and grow strong (proper aeration). Healthy, nutritious soil results in healthy, nutritious vegetables.
What is the difference between SOIL and DIRT? Soil is a complex ecosystem that supports plant life. Dirt is material that cannot support plant growth. Sometimes we get frustrated and feel that the universe is against us because our ground is full of weeds. We think there’s something wrong with it. Your soil doesn’t know the difference between a dandelion and broccoli. In many cases, weeds indicate that your soil is healthy and nutritious. It’s either a healthy place to grow or it’s not. If it grows healthy weeds, it will grow healthy vegetables. So relax, take a chill pill. If your new backyard, which looked so beautiful when you bought the house last summer, is full of weeds this spring, it’s not a conspiracy. Your soil is healthy. You just need to roll up your sleeves and get to work. But that’s another sermon for another time. The point is: when you don’t have any weeds, just nice clean empty ‘dirt’, you should be worried.
There is much we can do to continually improve the quality of soil in our home gardens.
How
ADDING ORGANIC MATTER by incorporating compost into the planting area, and using mulch all around the planting area not only enhances soil structure but also improves moisture retention and nutrient availability.
REDUCING TILLAGE! A long-term no-till commitment boosts microbial activity, improving soil health. Every time we dig up our soil, we destroy colonies of tiny organisms and critters trying to set up housekeeping. They are not the enemy. They are an important part of the soil ecosystem and critical to healthy soil. In addition, a no-till, mulched method of gardening reduces evaporation, addressing the problem of soil thirst. No more water wasted. Moisture passes through the mulch, where it is absorbed into the soil while being protected from evaporation.
AVOID THE SUNBURN OF BARE SOIL There should be no bare soil in your garden. Not in the rows where the plants are growing, not in the spaces between the rows, not in the walking paths. Protect your soil from being sunburned.
Seriously? Soil can get sunburnt? YES! As important as the sun is to life in general and to garden growth, it can harm the very soil in which our plants, which are completely dependent on it, grow. I know it seems like an oxymoron, but soil really does get sunburned. It’s the leaves that need the sun – they are the plant’s vital organs, primarily responsible for producing food through photosynthesis, utilizing sunlight, carbon dioxide and water to create energy. They also facilitate gas exchange (breathing), release excess water through transpiration, and can be specialized for storage or protection.
HOW TO PREVENT SUNBURNED SOIL
1. MULCH Cover soil with organic mulch like straw, shredded leaves, small wood chips, etc. – but not a combination of these methods. Pick one and stick to it. Mulch creates a barrier (like sunscreen or light clothing for us), that keeps the soil cooler and locks in moisture. I use straw, dry grass clipping, chopped leaves and wood chips, but never together.
* note the straw mulch still in place from last summer, protecting and feeding the soil
Wood chips take longer to break down, so they’re best used in paths. I use lots of it. They are so chunky and loose that they don’t compact down quickly, and are easy to walk on, keeping your weight centred in the paths and away from the delicate root growth area of your plants. Rain water goes right through the wood chips, seeping into the softer rows on either side of the paths.
MULCH prevents MOISTURE LOSS. High heat causes rapid evaporation, drying out the soil and depriving plant roots of desperately needed water.
MULCH prevents NUTRIENT DEGRADATION. Intense sunlight and heat can degrade essential nutrients, making the soil less effective for plant growth and health.
MULCH prevents MICROBE DESTRUCTION. Extreme surface temperature can kill beneficial micro organisms and fungi that are living in the soil and are essential for plant growth and health.
MULCH prevents CRUSTING. Crusting is when the top layer of soil becomes excessively dry, hard and cracked, reducing it’s ability to absorb and retain water.
The rows in my community garden plot are higher than the paths, and they never get stepped on, so the soil doesn’t get packed down. In it I use straw mulch in the rows around my plants. In my backyard garden – space and sun are at a premium, my plants are close together, mostly in raised beds, so we chop up our straw (with the lawn mower) so it’s easier to spread into small areas. I try to pile the straw no less than three inches deep, providing serious protection from the sun, additional nutrients as it breaks down, and keeping the soil moist.
2. COMPOST Apply generous amounts of good, clean compost into the rows where you expect to seed. Pat the seeds into it. This will give the seedlings or starter plants, much needed nutrition, in their early life.
3. WATER DEEPLY Watering deeply and early in the day reduces evaporation and allows water to penetrate deeply, instead of only wetting the surface. The straw mulch protects the moisture from evaporating quickly.
Always water near to the ground, avoiding drenching the leaves. Less of the water will be wasted this way, going directly where it’s needed most.
4. Use GROUND COVER PLANTS when appropriate If you don’t have enough mulch, it may be helpful to use low growing plants like thyme in an herb garden, and chickweed in a vegetable garden. These offer shade for the soil, keeping it cool. They are both edible, delicious and nutritious, so clip often and bring them into the kitchen.
Keeping your soil healthy is crucial because it is a living ecosystem that is the foundation for all plant, animal, and human life. Healthy soil provides nutrients to plants, filters water, and stores carbon. Unhealthy soil is merely dirt.
