5 Wild Weeds You Can Eat
This short guide contains five edible weeds that grow in most parts of the world. You will learn how to identify and eat each weed. Use this guide to harvest weeds for your benefit. Please note, some of these weeds have toxic plant look-alikes. Be sure that the plant you pick is the plant you intend to consume.
Wild weeds are everywhere! At first, you may think weeds growing everywhere is a problem that needs to be solved. But did you know some weeds are nutritious food sources?
Using weeds as food is a great way to gain valuable nutrition that is hard to find in other foods. Once you’ve learned how to identify and source weeds, you will always have a superpower in your back pocket. Instead of seeing weeds as plants needing to be pulled, you’ll see them as powerful gifts from the natural world.
These five weeds are guaranteed to impress you with their usability and ease of access. Click on each button below to jump to that weed.
Mallow
Malva neglecta, Malva sylvestris, Malva moschata, and other species
Malva neglecta leaf up close.
Mallow is a tried and true plant with massive potential as a food source. It is incredibly adaptable, will grow year-round in moderate climates, and it contains a wealth of vitamins and minerals.
All mallows in the genus Malva are mucilaginous, meaning they have a gel-like consistency when crushed or blended. Mallow leaves lend this gel-like consistency to smoothies and soups.
Mallow can also be used to make a soothing tea. Add mallow leaves or chopped mallow root to hot water and let steep. Strain after 4 to 5 minutes and enjoy.
Mallow can also be used in baked dishes as the oven helps remove moisture from the leaf. Mallow leaves are most nutritious when raw, although they have some nutritional benefits when cooked.
Note that mallows take up minerals that are in the soil. Source mallow wisely, and choose mallow growing in heavy-metal-free soil.
Purslane
Portulaca oleracea, Portulaca grandiflora, and other species
Purslane sprawling out over moist dirt. Image from Adobe Stock.
Purslane is the perfect wild food in the summertime. It thrives when most other plants are suffering under hot and dry conditions. Ironically purslane provides cool, soothing relief with its leaves.
A relative of purslane is Portulaca grandiflora, commonly known as moss rose. This garden annual is also edible and provides soothing benefits similar to purslane. Moss roses with many different colored blooms can be bought in nurseries.
Eat purslane and moss roses fresh or cooked. Purslane lends a mucilaginous texture to whatever it is added to. It can be sautéed like spinach, blended in smoothies, or chopped fresh for salads.
Purslane can look like spurge, a sprawling weed in the Euphorbia genus. One notable difference is that spurge emits white toxic sap when broken and purslane does not. If the plant leaks a white sap do not consume it.
Wild Mustard
Sinapis spp., Brassica spp., and others
Wild mustard flowers up close.
Wild mustards are in the mustard family Brassicaceae, a large family with many recognizable plants. Wild mustards grow in most parts of the world, and some are unique to a specific locale. Vegetables related to wild mustard are cabbage, kale, broccoli, and kohlrabi.
One way to tell if a plant is a mustard is by the flowers. Wild mustard flowers have four petals in a cross shape and six stamens. Two of the stamens are short, and four are tall. Mustard flowers are generally yellow, although they can range from purple to white.
Wild mustard leaves reward you with pungency and spiciness. They add a good kick to any dish and can be used as any condiment would be. The spiciness increases in the leaves as the plants grow. Mature leaves can sometimes be unpalatable. Harvest new growth to avoid unpalatable leaves.
Wild mustard flowers can also be used as food, adding a colorful pop to any dish. I like to use mustard flowers as a garnish on salads and soups.
There are many different variations in wild mustard plant growth between species. The plant also pulls up heavy metals from the soil. Because there are many types of wild mustard, consult a local guide for identification confirmation before consuming.
Dandelion
Taraxacum officinale
A young dandelion plant. Tooth-marked leaves grow in a ring from its center.
Dandelions are one of nature’s greatest gifts to humanity. Resilient, reliable, and adaptable, these plants grow in conditions that most other plants struggle with. Dandelions also contain nutrients like calcium, potassium, and phosphorous.
The entire dandelion plant is edible. Roots, flowers, and leaves can all be used in a few different ways. One fun drink to make is dandelion root coffee.
To make dandelion root coffee take chopped dandelion roots and roast them in the oven until dry. Process them until they are as fine as coffee grounds. Brew your dandelion root coffee as you would normal coffee. I add oat milk and honey to mine for a special coffee treat.
Dandelion flowers and leaves can be eaten fresh, and both can be added to smoothies. The young leaves will taste less bitter than the old leaves. Spring is the perfect time to harvest dandelion greens.
Be sure not to harvest dandelions sprayed with chemical pesticides or herbicides in the past few years. One way to avoid this is by growing a dandelion plant. Collect those puffy dandelion seeds and plant them in a pot. Give the seeds water and sunlight, and you’ll have a dandelion growing in a few days!
Violet
Viola odorata, Viola sororia, and other species
Viola odorata growing in December.
Violets reward you with their sweet purple blossoms each spring. Smell a Viola odorata flower in the spring and be surprised by its floral sweetness! Violet plants are also entirely edible. They are shade lovers with many nutritional benefits, including their soothing nature.
Violets, especially Viola odorata, add a cooling effect to dishes and drinks. A tea made from violet leaves and flowers is especially soothing for the throat. Use dried or fresh leaves to brew tea.
Violet flowers are also edible raw. They are bright and sweet, and they make the perfect topping. Even closely related pansies (Viola × wittrockiana) have edible flowers. Add either to salads and soups for a cool, sweet pop.
Violets have a toxic look-alike, the fig buttercup Ficaria verna. Be sure that the plant you harvest is a violet plant, not a fig buttercup.
Understanding how to use weeds for your benefit is the first step in reclaiming your wild side. Wild weeds are not evil plants destined for poison. They are common plants with a bad rap, and you can use them to better your life.
I hope this guide has helped you see weeds in a new light. Have weedy questions or comments? Let me know in the comments section below.
All photos were taken by Jerad Bryant unless stated otherwise.
