Foraging Lamb's Quarters: From Field to Fork

Discover how to identify, harvest, and cook with lamb’s quarters, an easy-to-find wild green that’s delicious, nutritious, and free.

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Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings: 2 Servings

Calories: 246kcal

Author: Hilda Sterner

Melt butter in a skillet, then sauté washed and dried lamb's quarters for about a minute.
Pour two scrambled eggs over the wilted lamb's quarters and mix to combine. Add crushed garlic.
When the eggs are almost set, add feta cheese and season with salt and black pepper (to taste).

The nutritional information was calculated using 1 cup of spinach since the calorie calculating feature does not recognize lamb's quarters as an ingredient.
Look for the silver dust. That powdery, silvery coating on the underside of the leaves is a signature feature of lamb's quarters. Don’t wash it off until you’re ready to cook!
Younger leaves are more tender and less bitter. Regular picking can encourage new growth if you’re harvesting from a wild patch over time.
A quick 1-minute blanch in boiling water helps preserve color, texture, and nutrients if you plan to freeze for later use.
If you’re harvesting from a semi-wild or home patch, let a few plants flower and seed—you’ll have more next year without planting a thing.
Even though it’s prolific, leaving plenty behind supports pollinators, wildlife, and future foragers.

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