We often think of weeds as unwanted intruders in our well-manicured gardens and lawns. But what if I told you that some of those pesky plants hiding in your backyard are not just edible but also packed with nutritional benefits?
In this guide, we’ll explore the world of edible weeds, why you should consider adding them to your diet, the basics of foraging, and rules to ensure you forage safely and responsibly.
Disclaimer: I am not a foraging expert, I’m simply sharing my favorite edible backyard weeds. Always consult at least two references when foraging and eat what you forage at your own risk.
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Why Eat Weeds?
Before you dismiss the idea of eating weeds, consider this: many common backyard weeds are not only safe to eat but also surprisingly nutritious. And some of them you’ll even find in grocery stores, like dandelion greens, purslane, and chicory.
Why buy them when you can forage them for free?
Incorporating these plants into your diet can introduce a variety of flavors and nutrients to your meals while reducing your grocery bill.
Plus, foraging is just plain fun!
Involve the kids, teach them about wild food, and discover the joyful bounty of mother earth that’s growing right in your backyard.
Rules of Foraging: Foraging Ethically
If you’ve never foraged before, it’s a good idea to brush up on some general rules to follow. These rules ensure that you forage ethically and sustainably.
Know the Laws
Before you start foraging anywhere other than your own property, you need to know the laws regarding foraging in your area. Some areas may have restrictions on foraging in public parks or protected lands, and for good reason!
Stay Safe
Never eat a plant or fungus unless you are 100% certain of its identity and edibility. Some wild plants can be toxic, and there are a lot of look-alikes out there. The best way to stay safe is to join a local foraging group and learn from experts.
Choose the Right Location
Ensure that you forage in areas free from pollution, pesticides, or other contaminants. You may be surprised to learn that most public parks spray with pesticides and herbicides, definitely not something you want to be feeding to your family.
Avoid Over-Harvesting
Be mindful of the populations of edible weeds. Only take what you need, and consider the long-term health of the plant community. A good rule of thumb is to harvest no more than 1/3 of what’s available.
Leave No Trace
Avoid any damage to ecosystems, be careful where you step, and don’t litter or disturb the local flora and fauna.
Identifying Edible Weeds
As someone who enjoys foraging for food, I have learned to identify common edible weeds that grow in my backyard. Here are some tips on how to identify edible weeds.
Look for Common Weeds
Many common weeds are edible and nutritious. Some examples include dandelions, chickweed, purslane, and lambsquarters. These weeds are often found in gardens, lawns, and along woodlines. These are the top choices for edible weeds that are super easy to identify and tasty too!
Use a Field Guide or App
A field guide or app can be a helpful tool when identifying edible weeds. Look for a guide that includes clear photos and descriptions of the plant’s features, such as the leaves, flowers, and stem. Some apps even have a feature that allows you to take a photo of the plant and receive an identification.
My absolute favorite app for plant identification is called Seek. It connects to your phone camera so you can scan plants and animals and it helps you identify them. Even though this app is very well made, it can make mistakes, so make sure to cross-reference with books and online articles about the plant too.
Know What Parts of the Plant are Edible
Not all parts of a plant are edible. Some plants have edible leaves but the roots and flowers are not, others have the opposite. Make sure to research which parts of the plant are safe to eat before harvesting.
Test a Small Amount First
Before consuming a large amount of a new plant, it’s important to test a small amount first. Some people may have allergies or sensitivities to certain plants, and there’s no way to know this before hand. Start with a small taste and wait a few hours to see if there are any adverse reactions.
Avoid Weeds from Polluted Areas
The funny thing about eating weeds is, they’re WEEDS, and most people disdain them and actively work toward getting rid of them. This means that eating weeds from public places can be really dangerous.
Most parks and businesses spray their lawns and gardens with herbicide to get rid of weeds, especially dandelions. Even roadsides can be sprayed by local municipalities for weeds, or the plants there can be contaminated from cars driving by.
It’s important to avoid harvesting weeds from areas that may be polluted, stick to areas that are known to be clean and free of contaminants.
This is why I always say the best bet for foraging is to do so on your own property or the property of family and friends that don’t spray.
Common Edible Weeds
Here are ten common edible weeds that you can find in your own backyard. I’ve been harvesting these weeds from my own property for many years and have found them growing at most homes that I have visited or stayed at.
1. Dandelions
Dandelions are one of the most well-known edible weeds. I’ve always found it so odd that people spray their yards to get rid of these weeds but will gladly pick up a box of mixed field greens at their grocery store that are filled with dandelion greens, and buy dandelion root tea.
Why buy it when you can forage for it? Why spray it when you can eat it?
Where to find it:
Dandelion is a readily available and found in lawns, fields, and gardens across the globe.
What to know about foraging:
All parts of the dandelion plant are edible, including the leaves, flowers, and roots.Recognizable by its distinctive yellow flowers and serrated leaves, every part of the dandelion plant is edible. When foraging for dandelions, ensure you’re harvesting from pesticide-free areas and enjoy the culinary and nutritional benefits of this ubiquitous wild edible.
What does it taste like:
Dandelion leaves have a slightly bitter taste, which can be reduced by boiling them in water for a few minutes.
The leaves have a pleasantly bitter taste, similar to arugula or endive, making them a valuable addition to salads, soups, and sautéed dishes. Dandelion greens are a nutritional powerhouse, boasting high levels of vitamins A and K, as well as essential minerals like iron and calcium. They are also rich in antioxidants!
How to prepare it:
Dandelion flowers can be used to make wine, tea, or syrup. The roots can be roasted and used as a coffee substitute. You can toss the greens into garden salads for a little extra kick.
Recipes:
2. Purslane
Purslane is delicious and quite an interesting weed, as it’s one of the only common ones with succulent leaves. You’ll find these tasty leaves adorning fancy salads at 5 star restaurants, and also poking out of sidewalk crevices in your neighborhood.
Where to find it:
Purslane is resilient and widespread. It can be found in the craziest places, including gardens, sidewalks, and patios. Anywhere with disturbed and sandy soil is sure to have some purslane poking out.
What to know about foraging:
Purslane is recognizable by its thick, succulent leaves and tiny yellow flowers.
When foraging for purslane, harvest the tender leaves and stems for a delightful addition to salads or to toss into soups. Make sure you’re picking from someplace free from pesticides and contaminants, as purslane loves to grow in patios and sidewalks, they often get sprayed.
What does it taste like:
It has a tangy, lemony flavor and can be eaten raw or cooked.
How to prepare it:
Purslane leaves can be added to salads, soups, or stir-fries. You can also pickle them or use them in place of spinach in recipes. Purslane also makes a wonderful tea!
Recipes:
3. Lamb’s Quarters
Lambs Quarters is rich in vitamins A and C, as well as minerals like calcium and iron.
Where to find it:
Lambs quarters, also known as wild spinach, is a versatile and nutritious wild edible often found in gardens, cultivated fields, and disturbed soil throughout North America.
What to know about foraging:
Recognizable by their diamond-shaped leaves with a white, mealy coating, lambs quarters are mild in flavor, similar to spinach or chard, and can be used as a substitute for cultivated greens in various dishes. When foraging for lambs quarters, pick the young, tender leaves, and avoid plants that may have been exposed to pesticides or pollutants.
What does it taste like:
Lamb’s quarters is high in vitamins A and C, calcium, and iron. The leaves have a mild, spinach-like flavor and can be eaten raw or cooked.
How to prepare it:
Lamb’s quarters can be added to salads, soups, or stews. You can also use the leaves in place of spinach in recipes. Incorporate lambs quarters into your diet by adding them to salads, sautéing them as a side dish, or using them in recipes that call for leafy greens like quiches and stir-fries.
Recipes:
Lamb’s Quarters and Mushroom quiche
4. Plantain
Plantain, not to be confused with the banana-like fruit, is a common edible weed found in many backyards.
Where to find it:
Plantain readily grows in super packed, clay heavy soil. You’ll find it thriving where no other plants can even survive. Search for plantain in your backyard, it’s usually growing in high activity areas and may even be popping up through the cracks in your walkway or patio.
What to know about foraging:
When foraging for plantain, look for broad, lance-shaped leaves with prominent parallel veins. The young leaves are tender and ideal for consumption.
What does it taste like:
Plantain is rich in vitamins A and C, calcium, and iron. It has a mild, slightly nutty taste with a hint of bitterness, making it a versatile addition to various dishes.
How to prepare it:
Plantain leaves can be added to salads, soups, or stir-fries. You can also use the leaves to make tea or a poultice for insect bites or skin irritations.
We love to use plantain leaves in salads, sandwiches, or as a wrap for fillings like hummus and vegetables. But truly, this plant shines not on the table, but in your medicine cabinet, as it’s one of the best natural ways to treat insect bites.
Recipes:
5. Chickweed
Where to find it:
Chickweed, a common wild edible plant, thrives in gardens, lawns, and shady, damp areas. It’s recognizable by its small, delicate leaves and tiny white flowers.
What to know about foraging:
Because chickweed thrives in lawns and is most often found in yards and parks, do make sure that what you’re foraging hasn’t been sprayed with pesticides or herbicides.
What does it taste like:
Chickweed is a delicate, leafy green that is high in vitamins A and C, calcium, and iron. It has a mild, slightly sweet flavor and can be eaten raw or cooked.
How to prepare it:
Chickweed can be added to salads or used as a garnish. You can also use the leaves to make tea or a poultice for skin irritations. Foragers can use chickweed in various recipes, from fresh salads and pesto to sautéed greens and omelets.
Recipes:
6. Ramps
Where to find it and foraging tips
Ramps, also known as wild leeks, are a sought-after springtime delicacy among foragers.
You can find these pungent, garlicky treasures in deciduous forests of North America, often in rich, moist, and shady areas. Ramps have broad, green leaves and slender, purplish stems with white bulbs. When foraging for ramps, it’s crucial to be mindful of sustainability, as they can be easily overharvested.
In terms of nutrition, they are a good source of vitamins A and C, as well as folate and iron.
We used to harvest ramps every spring when we lived in Western New York. One important thing to note, these plants are STINKY, and will make your kitchen (and whole house) smell when you bring them inside. If you’re a garlic and onion lover, the smell won’t bother you, but be prepared and maybe don’t bring them inside before guests come over.
What does it taste like:
Ramps taste strongly of alliums, they have a strong, savory flavor that combines the best of both garlic and onion, making them a culinary delight.
How to Prepare it:
Ramps can be enjoyed in various dishes; try them sautéed with butter, incorporated into omelets or frittatas, pickled for a tangy treat, or added to soups and pasta dishes for a burst of flavor that heralds the arrival of spring.
Recipes:
7. Wild Chives
Where to find it & Foraging tips
Wild chives, a close relative of cultivated chives, can be found in various habitats, including meadows, woodlands, and even urban environments.They’re recognized by their slender, hollow leaves and clusters of purple or white flowers. When foraging for wild chives, look for the green shoots in early spring and throughout the growing season.
What does it taste like:
These tender greens pack a mild onion flavor, making them a versatile addition to dishes.
How to prepare it:
You can use wild chives in a range of recipes, from garnishing salads and soups to adding a fresh, oniony kick to omelets and potato dishes.
Recipes:
8. Violet
Where to find it & foraging tips
Wild violets, with their delicate, heart-shaped leaves and beautiful purple, white, or yellow flowers, can be found in lawns, meadows, and woodland areas across North America. When foraging for wild violets, look for the young, tender leaves and blossoms in the spring.
What does it taste like:
These charming little plants offer a mildly sweet, floral flavor that makes them a delightful addition to salads, desserts, and beverages.
How to prepare it:
Wild violet flowers can be incorporated into various culinary creations, such as violet-infused honey, violet jelly, or used as edible garnishes for cakes and salads.
Recipes:
9. Chicory
Chicory is a hardy, perennial herb that can be found in a variety of environments, from roadsides to open fields. Chicory is not only flavorful but also nutritious, boasting high levels of vitamins A and K, as well as a good dose of fiber. So, the next time you spot those vibrant blue flowers, consider bringing some chicory home for a delicious and nutritious addition to your meals.
Where to find it & Foraging tips
You’ll recognize chicory by its bright blue flowers and serrated leaves. The leaves of chicory are what you’re after when foraging.
Foraging for chicory is relatively straightforward – look for the plant in early spring or late fall, and ensure you’re harvesting leaves from a clean, pesticide-free area.
What does it taste like:
They have a distinct, slightly bitter taste, similar to endive or radicchio, which makes them a wonderful addition to salads and cooked dishes.
How to prepare it:
Chicory can be used in a variety of recipes, including salads, sautéed greens, and even roasted chicory root as a coffee substitute.
Recipes:
10. Stinging Nettle
Stinging nettle, a common wild plant with serrated, heart-shaped leaves covered in tiny, hair-like stinging structures, can be found in many parts of the world. This plant can be intimidating, but rest assured, the leaves don’t hurt after they’ve been cooked.
Where to find it and What to know about foraging:
Look for it in moist, nutrient-rich areas, often near streams, in woodlands, or at the edges of cultivated fields. While the plant may initially seem intimidating due to its stinging hairs, it can be foraged safely and used for its delicious, earthy flavor.
When foraging for stinging nettle, always wear gloves and handle the leaves carefully to avoid the stings, and consider bringing a pair of scissors for easy harvesting.
Don’t bring young children foraging for stinging nettle, the leaves truly hurt when they brush up against skin, and young kids may not understand the danger.
What does it taste like:
Its flavor is reminiscent of spinach, making it a versatile ingredient in recipes. It’s a nutritious and flavorful addition to your foraging repertoire.
How to prepare it:
Once cooked or dried, the stinging hairs lose their sting. Try it in soups, teas, sautéed as a side dish, or blended into a vibrant green pesto.
Recipes:
Don’t let those backyard weeds go to waste any longer!
By incorporating edible weeds into your diet, you can enjoy new flavors and nutritional benefits while reducing food waste. Just remember to forage responsibly, follow ethical guidelines, and always prioritize safety when identifying and consuming wild plants.
So, the next time you spot a dandelion or chickweed in your yard, consider turning them into a delicious and nutritious meal.
I encourage you to learn as much as you can about foraging for food before you begin this journey, here are some of my favorite books on foraging for your perusal.
Our Favorite Foraging Books:
The Forager’s Guide to Wild Food
Edible Wild Plants for Beginners
Happy foraging!