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Lamb’s Quarters Seeds

$3.20$4.00 20% off

12.248 STEEM 15.31 STEEM
5.43 SBD 6.787 SBD

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Overview

I really enjoy eating Lamb’s Quarters leaves in my salads, omelettes, stir fries, sandwiches, stews and more! The leaves’ flavor raw is very gentle and slightly nutty, sometimes with a light saltiness. Cooked Lamb’s Quarters leaves are also gentle and taste somewhat similar to Spinach with a softer texture. I include young stems and flower buds as well as they are also edible. Word of warning: If you are eating Lamb’s Quarters in any large quantities cooked is recommended over raw to neutralize some of the Saponins and Oxalic Acid (see Plants for a Future link below for more info).

Lamb’s Quarters – Chenopodium album

Life cycle: Annual / Ease of propagation: Easy

Lamb’s Quarters are such a joy to have in the garden! Like a true “weed” Lamb’s Quarters produce an abundance of seeds and reseeds itself easily, so it is not difficult to get it going in any big way.

I really enjoy eating Lamb’s Quarters leaves in my salads, omelettes, stir fries, sandwiches, stews and more! The leaves’ flavor raw is very gentle and slightly nutty, sometimes with a light saltiness. Cooked Lamb’s Quarters leaves are also gentle and taste somewhat similar to Spinach with a softer texture. I include young stems and flower buds as well as they are also edible. Word of warning: If you are eating Lamb’s Quarters in any large quantities cooked is recommended over raw to neutralize some of the Saponins and Oxalic Acid (see Plants for a Future link below for more info).

Interestingly Lamb’s Quarters leaves can be a carminative when cooked with beans to reduce gas. This makes sense as Lamb’s Quarters are a relative of Epazote, a Mexican herb that is commonly cooked with beans for flavor and as a carminative!

In years when I have had an abundance of Lamb’s Quarters leaves I have dried them in quantity and used the leaves throughout the winter to add welcome nutrients to my stews and pastas.

Lamb’s Quarters seeds are also edible, which makes sense being that it is a relative of Amaranth and Quinoa. The Lamb’s Quarters seeds are small dense and black and can be cooked on their own (a la Quinoa) or added into other dishes like stews, bread, granola, etc. I think they may also make a great addition to crackers. Since they produce abundantly, it is easy to collect a quantity of seeds from Lamb’s Quarters – if you are up to winnowing the chaff from the seeds. Unlike Amaranth, Lamb’s Quarters seeds have a paper-like casing. While it is not necessary to enjoy the seeds, I have found that I can go to the extra trouble of removing the casing from a large quantity of seeds by placing them in a container with water and using an immersion blender to separate them. I simply pour off the water and the casings come with it, and then re-dry the seed or cook it right away.

When Lamb’s Quarters makes its appearance in my garden I treat it like a welcome guest! The guest often arrives in many numbers and so I typically will thin them out as they get larger so they don’t crowd each other and my other crops. The nice thing about this approach is Lamb’s Quarters can make make a great component of a cover crop as you are nursing up your other slower growing crops; meanwhile the Lamb’s Quarters help to shade the soil and keep in moisture. If you do thin your Lamb’s Quarters rest assured they are easy to pull up because the root system is not aggressive.

Another nice weedy attribute of Lamb’s Quarters is that it is not picky about soils. It can grow in most soil conditions and will do well in both poor and rich soils, little water or lots of water. If you do pamper your Lamb’s Quarters with good soil and plenty of water, it can grow quite tall (over 6 feet) and with larger leaves.

Sowing Instructions

Direct sow seeds ¼ inch deep in the early spring and keep soil moist until germination occurs.

References

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