Did you know that some common Colorado garden weeds are edible and actually delicious? Explore our simple recipes and recommended uses for 5 common weeds.
Disclaimer: Please don’t forage and eat weeds found in public spaces, like sidewalks, if you are unsure of whether they have been sprayed with pesticides or other chemicals.
Dandelion Greens (Taraxacum officinale)
How To Eat Them: Dandelion Green Salad – Toss washed and chopped dandelion greens with olive oil, lemon juice, salt, pepper, and your favorite salad toppings like cherry tomatoes, sliced radishes, and crumbled feta cheese.
Why They’re Good for You: Dandelion greens are rich in vitamins A, C, and K, as well as calcium, iron, and potassium. They also contain antioxidants and may have potential health benefits for digestion and liver health.
Lamb’s Quarters (Chenopodium album)
How To Eat Them: Lamb’s Quarters Sauté – Heat olive oil in a skillet, add minced garlic and lamb’s quarters leaves, and sauté until wilted. Season with salt, pepper, and a squeeze of lemon juice.
Why They’re Good For You: Lamb’s Quarters are high in vitamins A and C, as well as calcium, iron, and protein. They have a mild flavor similar to spinach and can be used in place of spinach in many recipes.
Plantain Leaves (Plantago major)
How To Eat Them: Plantain Leaf Chips – Toss washed and dried plantain leaves with olive oil, salt, and your favorite seasonings (such as garlic powder or paprika). Arrange in a single layer on a baking sheet and bake at 350°F (175°C) until crispy.
Why They’re Good For You: Plantain leaves are rich in vitamins A and C, as well as calcium and iron. When turned into chips, they make a nutritious and crunchy snack.
Purslane (Portulaca oleracea)
How To Eat Them: Purslane and Tomato Salad – Combine chopped purslane leaves with diced tomatoes, thinly sliced red onion, crumbled feta cheese, olive oil, red wine vinegar, salt, and pepper.
Why They’re Good For You: Purslane is an excellent source of omega-3 fatty acids, vitamins A and C, and minerals like magnesium and potassium. It has a slightly tangy flavor and crunchy texture, making it a great addition to salads and sandwiches.
Mallow (Malva neglecta)
How To Eat Them: Mallow Greens Stir-Fry – Wash and chop mallow leaves and stems. In a hot skillet, sauté minced garlic and sliced onions until fragrant. Add the chopped mallow greens and stir-fry until wilted. Season with soy sauce, sesame oil, and a sprinkle of sesame seeds.
Why They’re Good For You: Mallow greens are rich in vitamins A and C, as well as calcium, iron, and antioxidants. They have a mild, slightly tangy flavor and a tender texture when cooked, making them versatile for stir-fries, soups, or as a cooked green side dish.
