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Weed Salads from My Garden

© Traute Klein, biogardener

Weeds are the basis of herbalism. While supplying the raw material for delicious salads, they may well help to protect us from disease.

First Try at Herbalism

Many North Americans make their first acquaintance with herbalism by trying one of the many commercially prepared herb teas, but I would think that most of us have nibbled on weeds since we were old enough to grab hold of a growing plant. When I pull weeds out of my garden, many of them end up in my tummy instead of the compost bin. Very few weeds are poisonous, and my palate tells me which ones I want to eat on a regular basis. In season, I harvest a gallon of salad every day in spite of the fact that I have not grown lettuce in many years. Lettuce does not favor our hot, dry prairie summers. Instead of trying to make my gardening environment conform to expected standards, I have adjusted my practices to whatever climate I live in. I therefore take advantage of the plants which grow well here. They are certainly more flavorful than lettuce at any time of the year. Many of them happen to be called weeds by most gardeners, because they appear uninvited almost anywhere. The most remarkable characteristic of weeds, surely, is their tenacity. They are survivors, because they have learned to adapt to their environment.

Let's Be Practical

When I pick my salads, I roam right through my garden, picking a varied selection of flowers, herbs, and edible weeds. Where plants are threatening to crowd each other, I pull them out by the root. Thus I accomplish weeding and harvesting at the same time.

My Favorite Salad Weeds

I have compiled a list of my favorite salad weeds. Most of them are found in all the different regions of Europe and North America where I have lived. I have written another article with descriptions and properties of each of these herbs and directions of how to use them. You will find it linked below under the title "Delicious Weeds."
• Lamb's quarters, Chenopodium album, including Giant German Spinach
• Redrooted pigweed, Amaranthus retroflexus
• Chickweed, Stellaria media
• Shepherd's purse, Capsella bursa-pastoris or Thlaspi bursa-pastoris
• Pennygrass, Thlaspi arvense
• Mallow, Malva neglecta or parviflora
• Purslane, Portulaca oleracea
• Dandelion, Taraxacum officinale
• Wild lettuce, Lactuca serriola or scariola
• Sow thistle, Sonchus oleraceus
• Blue sow thistle, Sonchus alpinus
• Wood sorrel, Oxalis corniculata
• Dock, Rumex crispus
• Cattails, Typha latifolia or angustifolia

Medicinal Value

Weeds are richer in nutrients than almost any cultivated garden plant. They are a valuable resource for the compost bin as well as for the kitchen and the herbal medicine chest. Through the ages, they have supplied herbalists with the raw materials for their craft. Even if we do not remember the specific effects of each individual weed, I like to think that eating them on a regular basis will be a good preventive practice in keeping our bodies free of disease. Let's take advantage of nature's rich resources.

The copyright of the article Weed Salads from My Garden in Natural Health is owned by Traute Klein, biogardener. Permission to republish Weed Salads from My Garden in print or online must be granted by the author in writing.