Don’t weed this plant from your garden, eat it. Wild spinach (a.k.a. lambs quarter) is just what it sounds like, but looks a bit different than the spinach you may be used to. They have more of a rough edged leaf and can grow plentifully throughout your garden. Fun fact: they are the second highest in nutrition of all wild foods out there; wow!
Sour grass was something I grew up with. Whenever we were outside helping in the garden or just playing in the yard, if we came across sour grass, it was a treat. The sourness of the plant with the act of picking it from the ground just equals summer and that will stay with me, and hopefully you, forever.
These alfalfa sprouts were sprouted right in the comfort of our own home. There is something about sprouting your own seeds that is just delightful. The outcome: a crisp, clean, and subtle crunch which adds a great flavor and texture to any salad.
Combine two tablespoons of alfalfa seeds with three times as much filtered water in a sprouting jar. Let soak overnight and drain. Rinse seeds twice a day for five days with filtered water. Place jar outside on the fifth day to get some sun, and they are ready to eat.
Combine a large handful of each of these three plants/sprouts in a bowl, with additional freshly picked greens if you want, and drizzle with extra virgin olive oil, lemon, salt, and pepper. Just like that, you are good to go. If you like toppings on your salad, feel free to add any of your favorites. There is nothing more gratifying than eating wild plants and home sprouted seeds for lunch. So go on, get pickin’!