The edible weeds in my garden have quite gotten away from me this summer. Searing heat and high humidity have kept me from my appointed rounds and consequently, my lamb’s quarters have grown larger than normal.
But that’s not a bad thing, as it turns out. Lamb’s quarters, Chenopodium album, puts out lots of side shoots as it matures, making akin to broccoli in that respect. And each of these shoots resembles a young, entire, lamb’s quarters plant.
And so I am eating the vitamin-rich lamb’s quarters with reckless abandon. I even have enough to freeze a few packages for winter’s use.
Even so, it’s time to do some serious weeding and cultivating, as soon as weather permits.
Next, readers might like to know that they are invited to attend any of my foraging sessions held at Spruce Point Inn in
through August 20. Sessions begin at 1:30 and last until 3:00 p.m. Boothbay
To join in, just go to the reception desk at the inn and ask the receptionist to direct you to the foraging class. I like to begin inside, where I discuss whatever wild plant samples I may have collected earlier that day. Then, weather permitting, we walk around the grounds and identify useful wild plants growing there.
The inn’s habitat includes a seaside hedgerow, shady paths and a woodland walk.
On days that it rains, I show a DVD of wild plants.