Lambsquarters, aka goosefoot, aka wild spinach, is one of the more versatile wild edibles out there. It can be used anywhere you would normally use spinach – raw or cooked – such as in salads, stir fries, soups or casseroles.
Lambsquarters are mild tasting and tends to take on the flavor of whatever you pair it with. And thanks to the powdery white mineral salts that coat the upper leaves, dried crushed lambsquarters can even be used as a salt substitute in a pinch!
Keep reading to learn how to create a party-perfect “spinach” dip using this common edible weed ??
- 1/4 c lambsquarters, steamed and drained (approximately 2 c fresh)
- 1/2 c cooked spinach (frozen is fine, just thaw and drain completely)
- 8 oz cream cheese
- 1/2 c plain greek yogurt
- 2-3 T parmesan cheese
- 5-7 T onion soup mix (see previous recipe)
- cream if needed
- Melt butter in a medium pan over medium-high heat; add lambsquarters, spinach, cream cheese, yogurt, parmesan, and soup mix
- Cook, stirring, until warmed through and slightly reduced (approximately 8–10 minutes)
- Add cream if needed to reach desired consistency
- Serve in a sourdough bowl or with pita chips
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