Most people approach weeds in their garden with frustration and a hoe, but did you know you can actually eat many common weeds in your garden? Next time you are heading to your garden for some weeding, pause and see if you have any weeds from the list below. If you do, consider harvesting your weeds and enjoying some tasty treats before tossing them in the compost bin. Below you can see 10 edible weeds to enjoy!
Looking for more resources on gardening? Check out our growing guides and gardening planning section.
Contents
10 edible weeds
Dandelion (Taraxacum officinale)
Dandelions are known for their bright yellow flowers and serrated leaves. The entire plant is edible, with leaves that can be used in salads, flowers that can be made into wine or fritters, and roots that can be roasted for a caffeine-free coffee substitute. Dandelions are also high in vitamins A, C, and K.
Lamb’s Quarters (Chenopodium album)
Often called wild spinach, lamb’s quarters has tender green leaves that can be eaten raw or cooked. It has a mild flavor and is rich in vitamins A and C, as well as calcium and iron. The young shoots can be added to salads or sautéed like spinach.
Purslane (Portulaca oleracea)
Purslane has succulent, fleshy leaves and a slightly lemony flavor. This nutritious weed is rich in omega-3 fatty acids and antioxidants. It can be eaten raw in salads, added to smoothies, or cooked in stir-fries. We have lots of this weed in our own garden and enjoy adding it to our dishes.
Chickweed (Stellaria media)
Chickweed has small, star-shaped white flowers and delicate green leaves. The leaves are tender and can be eaten raw in salads, used in soups, or made into pesto. Chickweed is high in vitamins A, C, and some B vitamins.
Nettle (Urtica dioica)
Known for its stinging hairs, nettle loses its sting when cooked. Nettle leaves are rich in vitamins A, C, K, and minerals like iron and calcium. They can be used in soups, teas, or as a spinach substitute. Wear gloves when handling raw nettles. Don’t want to drink nettle tea? Try using it like a fertilizer in the garden.
Plantain (Plantago spp.)
Plantain has broad, flat leaves and can be found in many environments. The young leaves can be eaten raw in salads, while older leaves can be cooked to soften their texture. Plantain is known for its medicinal properties and is high in fiber and vitamins.
Wood Sorrel (Oxalis spp.)
Wood sorrel has clover-like leaves and small, yellow or white flowers. The leaves have a tart, lemony flavor due to their oxalic acid content, making them a tasty addition to salads and soups. It’s also rich in vitamin C.
Sheep Sorrel (Rumex acetosella)
Similar to wood sorrel, sheep sorrel has arrow-shaped leaves and a tangy flavor. It can be used in salads, soups, or as a garnish. Sheep sorrel is high in vitamins A and C and adds a refreshing taste to dishes.
Malva (Malva sylvestris)
Also known as mallow, malva has round, soft leaves and purple flowers. The leaves and flowers can be eaten raw in salads or cooked in soups and stews. They are high in vitamins A and C and have a mucilaginous texture that thickens dishes.
Wild Garlic (Allium vineale)
Wild garlic, also known as ramsons or wild leeks, has broad leaves and produces clusters of white flowers. The leaves and flowers have a mild garlic flavor and can be used in salads, pestos, or as a seasoning. They are rich in vitamins and have various health benefits.
These edible weeds can add flavor, nutrition, and variety to your meals while also providing a sustainable foraging option!
Looking for more homesteading ideas? Join our newsletter, follow us on Facebook or Pinterest.
Just straight up homesteading ideas sent directly to you.