As a general rule, weeds aren’t especially well-liked. Even among the prepper community—a group of people known for salvaging everything that can be salvaged and putting to use everything that can be used—weeds are seen as little more than a bothersome obstacle that gets in the way of growing plants that are of actual value.
Nevertheless, there are certain so-called “weeds” that are not only edible but also quite nutritious and sustaining. Below is a list of weeds that, in a situation where you are forced to be self-sufficient, you should be eating rather than killing:
1. Clover
Clover usually isn’t considered as much of a nuisance as some weeds, and in most cases, the plant is overlooked entirely both when it comes time to harvest and when it comes time to kill the weeds. Nevertheless, clover is a great food source for both honeybees and humans.
Clover leaves can be an addition to a green salad or sautéed, while clover flowers are slightly sweet and can be eaten raw or used to make tea. Normally clovers have three leaves, but occasionally they have four, as in the picture above.
2. Curly Dock
Curly dock is one of the most widespread weeds in existence, and you should have little trouble finding a supply of curly dock if times get tough (or if you are just looking for a new dish to try). Best of all, curly dock leaves are incredibly high in vitamin C and zinc, providing you with a natural immune boost, while curly dock seeds are a great source of fiber and calcium.
Curly dock leaves are typically boiled or eaten raw in salads, while the seeds can be roasted and eaten as a snack or, like dandelion roots, used as a coffee substitute.
3. Daisies
To avoid pushing up daisies when times get tough, consider eating daisies instead. Though a little bitter, daisy leaves and flower petals are completely edible and actually quite nutritious.
Both can be eaten raw or cooked, and the flower petals can also be used to make a tea that Austrians have used for centuries to treat various gastrointestinal disorders.
4. Dandelions
One of the most commonly killed weeds, dandelions are actually quite tasty, and every part of the plant can be prepared and eaten. Dandelion leaves make a great addition to a salad and can also be boiled, steamed, or added to a soup.
While dandelion leaves may be a little too bitter for some people’s taste, dandelion flowers are sweet and crunchy. These flowers can be eaten raw, though one common way to prepare them is to bread them and fry them and, if you know what you’re doing, they can even be used to make dandelion wine.
Lastly, the roots of a dandelion plant can be dried, roasted, ground up, and used as a substitute for coffee beans. While you likely won’t want to be replacing your Folgers with dandelion roots if you have a choice, desperate times call for desperate measures.
5. Garlic Mustard
Neither garlic nor mustard, garlic mustard is still tasty in its own right. It’s considered an invasive species in North America but, nevertheless, makes a good addition to a salad or as a seasoning to foods such as mashed potatoes, fish, and soups.
Garlic mustard is also a natural diuretic, an immune booster, and a great source of vitamin A and vitamin C.
6. Lamb’s Quarters
If you’re searching for a post-disaster replacement for spinach, lamb’s quarters is the answer. While a lot of leafy greens taste similar to spinach, lamb’s quarters is probably the closest you are going to get in the weed category.
As you might imagine, lamb’s quarters is cooked and used in the same ways as the vegetable it tastes like—either boiled or eaten raw in salads.
7. Japanese Knotweed
If you’re not located in the Midwest or Northeast, this weed might be a little harder to get your hands on. If you are able to locate a source of Japanese knotweed, though, you’ll have a great little plant that tastes a lot like fresh rhubarb.
Just make sure you harvest the stems before they get too big and woody, then remove the leaves and rind before you steam the stalks.
8. Kudzu
If you can’t beat ‘em, eat ‘em. At least this was the approach that those living in the Southern United States took with the highly invasive Japanese weed, kudzu. Introduced in the 1800s, kudzu is now estimated to cover a total of 7 million acres.
Once they realized they weren’t going to be able to get rid of it, though, people began exploring different ways to cook kudzu. It turns out, there are many ways to prepare this weed, from simple dishes such as boiling or steaming to more interesting preparations such as pickling the flowers and making a jelly out of the leaves.
If you want to get the medicinal purposes out of the plant, consider boiling the leaves and making kudzu tea.
9. Plantain
There’s a tasty fruit called plantain, but this isn’t it. Instead, the plantain we’re referencing is one of the most common lawn weeds in North America. Nevertheless, the weed called plantain is just as edible as the fruit named plantain.
The leaves can be eaten raw, steamed, boiled, or sautéed, while the seeds of the plantain plant can actually be ground up and used to make flour.
10. Purslane
Surprisingly enough, this lowly garden weed is the best source of omega 3 fatty acids of all leafy greens and vegetables. It’s a small plant, so you’ll have to gather a lot to sustain yourself, but the good news is that it’s abundant, especially in shady areas.
Purslane is another great salad addition and can also be sautéed or added to a stir-fry. It has a peppery flavor and can be used as a seasoning for a variety of dishes.
11. Watercress
People ordering gourmet salads complete with watercress may not realize they are ordering a weed. Yet that’s exactly what watercress is, and you can find it growing alongside streams and rivers with relative ease. The sweet tasting plant does make a great addition to salads and is best eaten raw.
Best of all, watercress is a great source of antioxidants.
Now that you know you can eat these weeds, next time you see them in your yard you’ll be delighted rather than annoyed, right? If you’ve ever eaten any of these edible weeds, leave a comment and tell us what you thought of it!
Amy says
March 11, 2019 at 8:26 amUmmmm, where do you suppose the dandelion you purchased grew? (HINT: It ALL grows in the ground!)
dennis wood says
March 9, 2019 at 12:35 pmOh wow I am 56 tearold man and grew up poor in the western NC mountain,,,I remember eating alot of weeds ,the dandilion,,the lambs quarter,,the water cress,,the curly dock among others but my favorite I think,,,was not listed what about polk salad?
Marcia Ballard says
March 7, 2019 at 3:56 pmMy mother raised 12 kids. Dandelion was on our table often.
Pick before it blooms for best taste.
Fresh in salads , sauteed or wilted with bacon fat and vinegar .
Delicious!
david says
July 17, 2018 at 9:11 pmDo not eat dandelions out of the ground. They are not digested properly and caused me to have irregular heart rhythms. Only the store bought organic versions are safe.
Carl Brewer says
May 5, 2019 at 10:52 amHuh? Where was the ones from the store grown?
DAVE says
November 1, 2017 at 7:02 pmI have used Plantain many times. As a fresh green leaf, squeezed and rolled up causing the juices to the outside and placed over a bleeding cut. Even heavy cuts that required stitches. I did not think you could eat this due to the slight swelling it causes around a cut. What would it do in your mouth or throat?
Alan says
November 2, 2017 at 9:27 amThat’s weird, normally plantain will reduce swelling. For example, I’ve heard of people using it to reduce swelling from bee stings. Maybe you’re having a slight allergic reaction? If you are, then you probably shouldn’t eat it.
Rachel says
July 13, 2017 at 6:00 pmI’ve been using dandelion for quite a while. I was thrilled when I found purslane growing in my garden. Mine tastes like a lemony spinach. Just be sure it is purslane and not spurge…they look very similar so I always do a break test, if a milky white substance comes out it spurge and deadly, no milky while liquid is purslane and safe. Also the leaves of purlane are kind of like a succulent while spurge are very flat. The third difference is that purslane grows more upright as it spreads along the ground while spurge grows flatter to the ground
Bullseye says
May 10, 2017 at 12:29 pmAt the beginning of the article, you have an image of a plant that’s labelled “clover”. This is not clover. That plant is called wood sorrel. Wood sorrel is edible, and tasty, even. It has an invigorating lemony flavor.
Here in western PA, we have two types of clover that are very common. White clover has white flowers that are round like a marble, and doesn’t grow very tall. This is a common lawn ” weed”.
Red clover is also common here. Red clover commonly gets to 25 or 30 inches tall, and grows in thick, tangled mats. They often grow along the edges of mowed lawns, disturbed ground and forrest edges.
Thank you for the many good articles I’ve read over the past several months since I found you
Alan says
May 11, 2017 at 7:33 amThanks for pointing that out! I found a picture of a four leaf clover to replace it.