Lamb's Quarters

Lamb's Quarters (Chenopodium album) is a fast-growing annual leafy green in the Chenopodiaceae family, widely regarded as a weed but long cultivated as a highly nutritious vegetable. Its leaves rival dandelion greens as a source of beta-carotene and are rich in minerals. It thrives in a broad range of soils and produces abundantly with minimal input. Mature plants can reach 1.5 m tall and self-seed prolifically.

Growing

Direct sow seeds shallowly — no more than 0.5 cm deep — into prepared soil once it has reached at least 5 °C. Alternatively, start in trays indoors and prick out seedlings to 2.5 cm spacing once they emerge. Transplant when seedlings are 5–10 cm tall to a final spacing of 30 cm. For a carbon or bulk green-mass crop, scatter-sow over a prepared bed and keep the surface evenly moist during germination.

Care

Water consistently during dry spells to maintain even soil moisture, especially while plants are young. No feeding is required in average garden soil; in poor soil a single application of balanced liquid fertiliser encourages leafy growth. Remove flower heads as they appear to extend the harvest period and prevent excessive self-seeding if that is a concern. Plants require no staking at moderate spacings but tall specimens in exposed positions may need support.

Harvest

Begin harvesting individual leaves or whole shoot tips once plants are 10–15 cm tall. Cut stems back by up to one-third to encourage a flush of new tender growth. Continue harvesting in this cut-and-come-again manner until the plant bolts and becomes fibrous. Young leaves and growing tips are the most tender; older leaves on mature plants remain edible but benefit from cooking.

In the kitchen

Use young leaves raw in salads or blended into smoothies. Mature leaves are best cooked exactly like spinach — wilted in a pan with oil and garlic, added to soups, dals, or stir-fries. The slight mealy coating on the leaves dissolves on cooking. Seeds of mature plants can be dried and used as a grain-like flour or ground into porridge.

Storing

Fresh leaves keep for up to 3 days refrigerated in a sealed container. Blanch and freeze for storage up to 6 months. Dried seeds keep for at least 1 year in a cool, dark, airtight container.