Lambs Quarter (Chenopodium album or Blitum album) is a plant found across the globe, often growing readily in disturbed soils. It is frequently dismissed as a common agricultural weed while historically recognized as a significant wild edible.
For centuries, various cultures have valued its leaves and seeds for their nutritional density, making it a reliable food source. The plant’s traditional uses extend beyond simple sustenance, however, as it has a long history in folk remedies for promoting health and wellness. This article explores its characteristics, nutritional profile, and traditional applications.
Identifying the Plant and General Safety
Identifying Lambs Quarter correctly is crucial for safe foraging. The plant, also known as goosefoot, is named for the distinctive shape of its lower leaves, which are somewhat triangular with irregular, tooth-like margins.
A tell-tale characteristic, particularly on new growth and the underside of younger leaves, is a fine, mealy, whitish coating that is actually a deposit of mineral salts. The mature, upright stems often have a ribbed appearance with a hint of red or purple coloring at the nodes where the leaves attach.
Foraging requires caution, as Lambs Quarter should not be confused with poisonous look-alikes, such as certain species of nightshade. The plant contains oxalic acid, which can interfere with the body’s absorption of calcium and iron. Cooking the leaves, as practiced traditionally, significantly reduces the concentration of this acid, making older leaves easier to consume.
The plant can accumulate nitrates, especially when grown in soil that has been heavily fertilized or stressed. High nitrate levels can lead to health concerns, so it is important to harvest the plant from known, uncontaminated areas, avoiding roadside ditches or fields treated with concentrated fertilizers. The plant also contains saponins, particularly in the seeds, so soaking and rinsing the seeds before consumption is a necessary step in preparation.
Key Nutritional Components
Lambs Quarter leaves and seeds are notable for their nutritional density, often surpassing common cultivated greens like spinach and cabbage. The leaves are an exceptional source of vitamins, containing high concentrations of Vitamin A and Vitamin C. The plant also provides B-complex vitamins, including thiamine, riboflavin, and niacin.
Its mineral profile is rich, with significant amounts of calcium, iron, and potassium, which are important for various bodily functions. The leaves contain protein, along with essential amino acids, such as lysine, leucine, and isoleucine. The seeds contain essential fatty acids, notably high levels of the Omega-3 series. The composition includes bioactive compounds, such as flavonoids and phenolics, which act as antioxidants.
Historical and Folk Medicinal Applications
Lambs Quarter has been utilized in folk medicine for a variety of internal and external applications. Traditionally, a tea or decoction made from the leaves was taken internally as a digestive aid to address stomach aches, diarrhea, and internal inflammation. The plant was also used as a gentle laxative and a blood purifier in various traditional systems.
One documented historical use is as an anthelmintic. For external complaints, the leaves were often processed into a poultice, a soft, moist mass applied to the skin. This poultice was used to soothe skin irritations, insect bites, minor scrapes, and to draw out inflammation. Historical remedies also include using the mashed raw leaves to ease the pain of toothaches and applying a preparation to treat burns.
Methods of Preparation and Consumption
The tender young leaves and shoot tips are commonly used as a green vegetable, eaten raw in moderation in salads or cooked, similar to spinach. Cooking is the preferred method for older leaves to reduce their oxalic acid content, often done by steaming, sautéing, or adding them to soups and stews.
An infusion, made by steeping the leaves in hot water, created a tea used for digestive issues. A decoction, which involves boiling the roots or tougher stems, was historically used as a cleansing laxative. When applied externally, the leaves were simply mashed or chewed into a paste to create a poultice. The tiny, dark seeds, which are highly nutritious, can be ground into a flour for making bread or gruel, or they can be cooked similarly to quinoa after soaking to remove saponins.