Meet the neighbours · wild edible
Lambs Quarters
The spinach-like weed that comes up early, stands the heat, and quietly outperforms the garden row.
Lambs Quarters is a self-seeding 'weed' related to spinach and quinoa, also called goosefoot, that comes up weeks before the rest of the garden. It tastes similar to spinach but more tender, and is more nutrient-dense — more protein than kale, more iron than spinach. It is both cold-hardy and heat-tolerant, unlike spinach, which bolts in hot weather.
Identifying it is easy once you know the signals: triangular to diamond-shaped leaves with a distinctive whitish, dusty coating on new growth. Do not wash that coating off — it is full of calcium and protein. The succulent, hairless stems often show reddish or purple stripes, and the plant can grow 2–3 feet tall, sometimes reaching 6 feet.
How to grow it
- Cindy used to fight to grow spinach every spring, frustrated when it bolted in the heat — all while lambs quarters thrived right next to it, snubbing its nose at her. Once she realized it tasted just as good, she started embracing it instead of pulling it.
- Self-seeds freely; let a few plants go to seed and it will greet you again next spring.
- Tolerates both cold soil and summer heat, making it one of the most reliable greens in the yard.
How to use & eat it
- Eat raw, steamed, or sautéed — anywhere you would use spinach: scrambled eggs, smoothies, salads, soup, or Cindy's favorite, spanakopita.
- A light natural gritty dust means it should be washed before eating.
- Contains a small amount of oxalic acid (like spinach and chard), so those with kidney issues or gout should eat in moderation. Rotating greens is a good habit regardless.
- Fun fact: The name likely comes from 'Lammas quarter,' an old English harvest festival — not actually related to baby sheep at all.
Makes friends with
Companion planting is just good neighbouring — these do better beside Lambs Quarters.
Cook with it
- Homemade Greek SpanakopitaA savory Greek spinach pie with crispy phyllo layers, taught to Cindy by a family friend and made with whatever fresh garden greens are on hand.
- Blackcurrant JamCindy calls this the best jam in the house — naturally tart, with no store-bought pectin needed since black currants are naturally pectin-rich.
- Korean Lambs Quarters Side DishServes 2–4. A savoury, sesame-rich banchan made from young wild greens.
Other neighbours
- ChickweedA low-growing, self-seeding 'weed' Cindy calls one of her most valued plants — mild, nutritious, and worth protecting, not pulling.