Thanks in advance
3rd one is a cucurbit but not watermelon. Maybe cucumber or melon?applestar wrote:It's actually not arugula and some people think it's weed, but it's called "goosefoot". Related to "lambs quarters", also considered weed, it is very edible and quite good. It's cultivated form is also called --
I would keep some of them -- cull enough of them so they don't suppress the lettuce growth -- and harvest by clipping the tender top sprig and side leaves -- you can eat fresh with your lettuce in salads or cook like spinach. Later, if you let it grow on and go to seed, you will continue to have some grow in your garden.Aztec Spinach (Huauzontle), OrganicHot Weather Greens | Bountiful Gardens
https://www.bountifulgardens.org/products/VGR-3771
A relative of quinoa and spinach.
Basically, a quinoa bred for mild leafy greens.
Sprouts quickly for baby leaves for salad mix. Leaves taste like spinach, with no oxalic acid "metallic" taste.
In my garden, they become infested by leaf miners after hot weather arrives, so that's when I stop harvesting. They are basically good for harvesting while the lettuce lasts.
...btw... In the bottom left corner, I think I see another "weed" -- "pigweed" or "wild amaranth" which is another edible weed, though not as nice as goosefoot.
rainbowgardener wrote:I thought I had posted this here before, but I looked and looked and couldn't find it.
Purslane is a common garden weed, but very edible - tasty and nutritious.
Russian Potato Salad With Dill and Purslane
Time: 30 minutes
12 ounces whole small fingerling potatoes
3 to 4 tablespoons mayonnaise, or as needed
3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream
1 to 2 teaspoons chopped fresh dill
2 to 3 scallions, thinly sliced
1 teaspoon brined or rinsed salt-cured capers
Salt and freshly ground black pepper
1 teaspoon lemon juice, or as needed
1½ to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths, or ¾ cup purslane leaves.
1. Place potatoes in cold water to cover and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Rinse with cold water and drain well.
2. In a mixing bowl, combine mayonnaise, yogurt, dill, scallions and capers. Season with salt, pepper and lemon juice to taste.
3. Slice potatoes thickly, removing as much skin as easily comes off, leaving on a little for texture and ease of slicing. Add potatoes to mixing bowl, and toss gently to combine. Adjust seasonings to taste. Add purslane, fold together with potatoes, and serve.
I add celery and/ or green peppers for crunch. You could pretty much use your favorite potato salad recipe and just add purslane to it.
I am making this for a company dinner tonight! Always like to introduce people to the joys of eating weeds!
Applestar wrote: [...]
Luckily, most of what I needed for field remedy was growing right near by: Plantain, Jewelweed, Creeping Charlie, Toothache Plant
At first I used the toothache plant for anesthetic but toothache plant smarts on open wound, and this one hurt, so I switched to Creeping Charlie. I normally would use peppermint, but don't have any growing in this area. Generally any mint will work so I used CC but think I will plant some spearmint.
I kneaded and worked the leaves and stems into a wet poultice and held the juicy wad against the base of the thumb where the saddleback stung me for about an hour while I continued to potter around in the garden.
This field remedy really works. Now, I can't even tell which hand it was let alone where. I highly recommend growing them somewhere in your garden. They are all considered invasive "weeds" but I find them invaluable and have patches growing near all the different areas of my yard so they are never far away and easily found in case of a bite or sting.