For anyone who has ever tended a garden, weeds are a universal problem. They pop up where you don’t want them, robbing nutrients from your crops or crowding them out, and sometimes attracting insect pests, to boot. And they are persistent. You pull them up, cut them down, or even spray chemicals on them, yet new ones always take their place. Dandelions, thistle, clover, wood sorrel, lamb’s quarters…. Chele and I have been pulling all of these out of our garden since the ground first started to thaw. But unlike many gardeners, we aren’t out there swearing at the weeds as we pull them up, cursing their relentless insistence on growing where we planted something else (except for the thistles. Spiny little bastards…). Instead, we pack up many of them with the rest of our crops and head to the kitchen.
A great many of the most familiar “weeds” in this country first made their way to America as a food crop. Having escaped the cultivated fields and now spreading wild, the food value of these plants have been forgotten by the population at large. One of these, lamb’s quarters, has come to dominate one end of Chele’s main garden bed, overrunning that section no matter what we do. But really, we don’t mind. Lamb’s quarters – also called goosefoot or white chenopod – are a superb green vegetable. When cooked, it’s almost exactly like spinach… if spinach were incredibly tasty and didn’t have stringy, fibrous stems. Once a staple crop around much of the world, lamb’s quarters have been forgotten at the table almost everywhere, except for parts of India where it is known as bathua and remains a popular cooked green. Chele and I have been using it all spring and summer in a slew of dishes, from scrambled eggs and frittatas, to curries and savory pies. The simple pasta dish we are sharing today is one that I originally threw together as a quick lunch for Chele and I (using gluten-free pasta for Chele, of course, lest I blow her up in a celiac reaction). It was such a hit with Chele that it has become our go-to recipe any time we decide to clear out the lamb’s quarters patch in the garden.
In essence, this is a classic “spinach and pasta” dish using lamb’s quarters in place of spinach, but also dressed up a bit further with some additional herbs and sundried tomatoes. And since we are already eating weeds, we swap out the lemon juice that most recipes like this call for with yet another unplanned crop from the garden: wood sorrel. Also known as Oxalis and sourgrass, wood sorrel is a ubiquitous native plant that pops up in woods, fields, yards, gardens, and cracks in sidewalks throughout North America. If you live in the US, you’ve almost certainly seen it. In fact, if you go outside right now, you’ll probably find some. It’s a small plant with clusters of leaves that look like miniature clovers that have been creased down the middle. The most common species in my area has small yellow flowers, but other species can have white or pink flowers instead. All are edible, and have a sour, lemony flavor. They are great raw in salads or sandwiches, but are also perfect for giving a tart kick to cooked dishes. If you don’t have access to wood sorrel, you can still make this dish. Just substitute a tablespoon of lemon juice and/or some grated lemon zest. We really recommend trying the wood sorrel if you have it, though. We much prefer it over lemon in this dish.
And the next time you are out weeding the garden or lawn, stop and think about the “weeds” that have shown up uninvited. Are they really pests that you need to curse at and destroy? Or are they free food? I don’t know about you, but I don’t know anyone that gets upset about free food.
Lamb’s Quarters and Wood Sorrel Pasta
Ingredients
- 4-6 cups lamb's quarters leaves
- ¼ generous cup sundried tomatoes in oil diced
- 4 cloves garlic minced
- ¼ cup wood sorrel leaves, flowers and pods
- 3 tbsp avocado or olive oil
- ½ tsp salt
- ½ tsp shallot pepper
- ¼ tsp dried savory
- ½ tsp dried basil
- 2-3 tbs water
- 16 oz rotini pasta
- Parmesan optional
Instructions
- Cook pasta in boiling water until al dente. Drain and set aside.
- Rinse lamb's quarters leaves. Shake off excess water, but do not dry completely. Chop roughly and set aside.
- Heat oil in large skillet over medium heat. Add garlic and cook just until fragrant, about 30 seconds (do not let it brown). Stir in sundried tomatoes and cook about a minute longer.
- Reduce heat to medium-low. Add lamb's quarters and wood sorrel. Toss to combine. Add salt, shallot pepper, savory, basil, and 2-3 tbsp water. Cook, stirring frequently, until greens are fully cooked and water is absorbed. Remove from heat.
- Toss lamb's quarters mixture with cooked pasta until thoroughly mixed. Serve garnished with grated Parmesan and additional fresh wood sorrel, if desired.
Notes
- Lamb’s quarters can be found growing through North America at any time that the ground is not frozen. They are easily recognized by their heavily serrated, triangular leaves, and the unmistakable powdery white coating that covers its new growth and the undersides of mature leaves. They often grow in dense stands and can aggressively reseed themselves and spread through disturbed soils (like vacant lots… or a backyard garden bed). The entire plant is edible while young and tender, but the leaves are the only part that are really worth eating at any stage. They are best harvested prior to going to seed.
- The white powder on the leaves is harmless and does not need be washed off (it would take a considerable amount of effort to do so). It breaks down and effectively disappears during cooking.
- Wood sorrel can be found growing in just about any spare patch of soil, but especially in damp, shady spots (such as around trees and shrubs, or near the outlets of rain gutters). They are often confused with clovers due to their similar three-lobed leaves. A quick taste is all it takes to positively identify them – wood sorrel have a strong – but pleasant – sour lemon flavor.
