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| Lambsquarter This European relative of spinach and beets, which grows throughout the North America, bears large quantities of edible, spinach-flavored leaves you can collect from mid-spring to late fall. It's one of the best sources of beta-carotene, calcium, potassium, and iron in the world; also a great source of trace minerals, B-complex vitamins, vitamin C, and fiber. |
| Purslane Purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant. Although purslane is considered a weed in the United States, it can be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe, Asia and Mexico. The stems, leaves and flower buds are all good to eat. Purslane can be used fresh as a salad, stir- fried, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews. |
