Lambsquarters

Growing Together Newsletter: Issue #1

Lambsquarters

[Scientific name: Chenopodium album]

Growth

Common lambsquarters is a summer annual broadleaf weed found in gardens, farmsteads, barnyards, roadsides, and row crops such as corn, soybean, sugar beet, and potato. It grows well in disturbed, fertile soils and emerges early in the season. It is a heavy seed producer; noted to produce an average of about 70,000 seeds per plant. Seeds can stay viable for over 20 years, so removing plants before they set seed is important.

History

Young lambsquarters leaves have long been gathered and cooked as a pot herb, often boiled until tender and served with butter, salt and pepper. As cultivated spinach became more available, lambsquarters became known more as a garden weed rather then a table green. It is still grown intentionally in many regions of the world as an agricultural crop, particularly in the Punjab region of India and Pakistan.

Consumption

Use young leave as you would spinach: in salads, sandwiches, stir fries, soups, or

smoothies. Harvest only from clean, untreated areas and only when

identification is certain. Lambsquarters contains oxalates and may accumulate nitrates. Cook when eating more than small amounts, and check with a healthcare provider if you follow an oxalate restriction for diseases such as arthritis and gout. The leaves are exceptionally high in vitamins A and C, as well as calcium, iron, and protein.

Diseases / Pests

Since lambsquarters is related to spinach, beets and quinoa, it can host

some of the same insects and diseases. Beet leafhoppers may use

lambsquarters and other weeds as hosts. Lambsquarters can also be

affected by downy mildew. To reduce problems in the garden, remove plant debris, control weeds before they set seed, space plants for airflow and water at the soil line so leaves dry quickly.

Preservation

Freezing is a good way to save young, tender lambsquares for soups, casseroles and cooked dishes. To preserve, follow these methods:

1. Harvest: Pick when they are young and soak in cool water for 2 minutes and rinse away remaining dirt.

2. Blanch: Place the plant in boiling water until it changes to a deep green color and the leaves become limp. Remove from the pot of water, drain, and cool in your refrigerator.

3. Freeze: When cooled, place in the freezer. Pack in small, shallow bags for up to one year.

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Lamsquarters Soup

Nutrition

Recipe makes 8 serving. Each serving provides 260 calories, 8 grams (g) fat, 31g protein, 16 g carbohydrate, 8 g fiber and 210 milligrams sodium

Ingredients

2 pounds turkey or preferred meat, ground

1 quart chicken broth

4 bay leaves

2 teaspoons dried oregano

1 white onion, sliced

1 large carrot, chopped

3 stalks celery, chopped

1 tablespoon lime juice

2 pounds lambsquarters, washed and chopped

1 (15 ounce-can) preferred beans, drained and

rinsed

Directions

1. In a soup pot, combine ground meat, broth and 2 quarts of water. Once at a simmer, add bay leaves, oregano, onion, carrot, and celery. Simmer partially covered, until meat reaches 165 F and vegetables are tender.

2. Add lambsquarters and beans; simmer for 10 minutes. Stir in lime juice.

3. Serve over rice, if desired.

Compiled by Clair Frydenland and Anna Seefeldt, former NDSU dietetic interns and Julie Garden-Robinson, Ph.D., R.D., L.R.D, Food and Nutrition Specialist. Reviewed May 2026 by Lindsey Barton, B.S.

North Dakota State University is an equal opportunity educator and employer. This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print) print, audiotape, American Sign Language, etc.) should contact NDSU Extension at 701-231-1865.