Weeds are every gardener’s little clumps of nightmare. They stick out in the worst of places and have the sturdiness we wish our landscaping plants had. However, before you think about weeds as an eye sore, here’s how to make the best of weeds in your garden.
A flowering plant that can grow up to 12 inches with bright yellow flowers that bloom in the day, did you know Dandelion can be eaten? Dandelion leaves containing vitamins A, B, C, D, K and minerals potassium and zinc can be used in salads and sandwiches. The roots can even be used as a coffee substitute!
Red clover can make an easy substitute for your tea and give relief to symptoms brought about by menopause. Using the dried flowers, a teaspoon or two can be steeped in hot water for your red clover tea. It can also be used as a topical treatment for some skin diseases such as psoriasis by making an infusion. The flowers can also be added to salads.
A hardy weed that might be your next favorite salad ingredient, plantain leaves are best eaten while it’s still small and tender. The shoots also lend an asparagus-like taste when fried in olive oil. Just like dandelion, it also has loads of vitamins and minerals that can rival your regular salad ingredient.
It’s easy to see why stinging nettle isn’t a garden favorite. However, with the weed rich in protein, vitamins and minerals, you might want to think twice before pulling it out with all your might. Instead of weeding it out, you can harvest its leaves and substitute it for spinach.
Another spinach-substitute, lamb’s quarters usually loves to sprout in sidewalks. While the older leaves usually get riddled with disease, the young leaves make for a great salad or stew ingredient. As for taste, some say it’s a cross between spinach and Swiss chard. Now how about the taste of two green leafy vegetables for free?