lambs quarters.

They have a flavor very similar to spinach but with a slightly earthier, nuttier undertone and a mineral-rich finish.

Look for bright green, crisp leaves without yellowing or wilting. Smaller, younger leaves are more tender and less bitter.

Yes, young leaves can be eaten raw in salads, but older leaves are better cooked. Note that they contain oxalates, so moderation is key if eaten raw.

Spinach is the closest substitute. Kale, Swiss chard, or beet greens also work well in most recipes.

Submerge them in a large bowl of cold water, swish them around to let grit sink, then lift them out. Repeat until no sediment remains.

Yes, Lambs Quarters is the common English name for the plant known as Bathua in India, where it is a popular winter green.

Yes. Blanch the leaves in boiling water for 2 minutes, shock in ice water, squeeze out excess moisture, and freeze in bags.

Like spinach, they are high in oxalates. People prone to kidney stones should consume them in moderation and preferably cooked.