Weeds as food
Lamb's quarters or Chenopodium album (Hvidmelet gåsefod) makes the most delicious cooked greens, tender, silky and more flavorful than spinach. I like them with pasta, especially. Latin names can sometimes tell a good story - this one means the white goose-foot and its true - the leaves are shaped like a webbed foot and the whole plant is whitened by a powder of waxy bloom. I even like to eat the little ones raw as I pull them up from among the rows. They are super nutritious - way more so than the spinach I was looking for.
Known Hazards: The leaves and seeds of all members of this genus are more or less edible. However, many of the species contain saponins, though usually in quantities too small to do any harm. Although toxic, saponins are poorly absorbed by the body. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution https://pfaf.org/User/Plant.aspx?LatinName=Chenopodium+album
Dandelion (Taraxacum officinale) Tastes like: bitter greens such as raddichio, frisée; broccoli raab. Known Hazards: This plant has been mentioned in various books on poisonous plants but any possible toxins will be of very low concentration and toxicity. There are reports that some people have suffered dermatitis as a result of touching the plant, this is probably caused by the latex in the leaves and stem https://pfaf.org/user/plant.aspx?LatinName=Taraxacum+officinale
Field sorrel (Oxalis stricta) Tastes like: French sorrel; rhubarb; lemon; green apple. Known Hazards: The leaves should not be eaten in large amounts since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency. https://pfaf.org/user/Plant.aspx?LatinName=Oxalis+stricta
Garlic mustard (Alliaria petiolata) Tastes like: garlicky mustard greens; mild horseradish. Known Hazards: None known https://pfaf.org/user/plant.aspx?LatinName=Alliaria+petiolata
Stinging nettles (Urtica dioica) Tastes like: spinach; seaweed. Known Hazards: The leaves of the plants have stinging hairs, causing irritation to the skin. Older leaves develop gritty particles called cystoliths which act as an irritant to the kidneys. https://pfaf.org/user/Plant.aspx?LatinName=urtica+dioica
Purslane (Portulaca oleracea) Flavor: swiss chard; rhubarb. Known Hazards: None known https://pfaf.org/user/plant.aspx?LatinName=Portulaca+oleracea
Chicory (Cichorium intybus) Flavor: neutral. Known Hazards: Excessive and continued use may impair function of the retina (Nethinden) https://pfaf.org/user/plant.aspx?LatinName=Cichorium+intybus
Common mallow (Malva neglecta) Flavor: neutral. Known Hazards: When grown on nitrogen rich soils (and particularly when these are inorganic), the plant tends to concentrate high levels of nitrates in its leaves https://pfaf.org/user/Plant.aspx?LatinName=Malva+neglecta
Dame's rocket (mustard) (Hesperis matronalis) Flavor: spicy. Known Hazards: None known https://pfaf.org/user/Plant.aspx?LatinName=Hesperis+matronalis
English daisy (Bellis perennis) Taste: neutral, bitter. Known Hazards: None known https://pfaf.org/user/plant.aspx?LatinName=Bellis+perennis
Oxeye daisy (Leucanthemum vulgare) Taste: peppery. Known Hazards: None known https://pfaf.org/user/Plant.aspx?LatinName=Leucanthemum+vulgare
Pineapple weed (Matricaria discoidea) Taste: citrus-like. Known Hazards: Some people are allergic to this plant. https://pfaf.org/user/Plant.aspx?LatinName=Matricaria+matricarioides
Yarrow (Achillea millefolium) Taste: spicy, bitter. Known Hazards: Extended use of this plant, either medicinally or in the diet, can cause allergic skin rashes https://pfaf.org/user/plant.aspx?LatinName=Achillea+millefolium
Chickweed (Stellaria media) Taste: mild lettuce. Known Hazards: The leaves contain saponins. Although toxic, these substances are poorly absorbed by the body https://pfaf.org/user/plant.aspx?LatinName=Stellaria+media
Field onions (Allium vineale) Taste: chives. Known Hazards: There have been cases of poisoning caused by the consumption https://pfaf.org/user/Plant.aspx?LatinName=Allium+vineale
Alliaria petiolata, Løgkarse https://da.wikipedia.org/wiki/L%C3%B8gkarse_(art)
Urtica dioica, Brændenælde https://da.wikipedia.org/wiki/Stor_n%C3%A6lde
Portulaca oleracea, Portulak
Hesperis matronalis, Almindelig aftenstjerne https://pfaf.org/user/Plant.aspx?LatinName=Hesperis+matronalis
Bellis perennis, Tusindfryd https://da.wikipedia.org/wiki/Tusindfryd_(art)
Leucanthemum vulgare, Hvid okseøje https://da.wikipedia.org/wiki/Hvid_okse%C3%B8je
Matricaria discoidea, Skivekamille https://da.wikipedia.org/wiki/Skivekamille
Jeg tjekker altid om der er noteret noget på de forskellige planter, urter og blomster der anbefales på internettet, for man ved sku aldrig https://pfaf.org/user/plant.aspx?LatinName=Stellaria+media
Jeg vil vide hvad jeg putter i munden før jeg indtager det og det er nu en god tommelfinger regel, tjek og dobbelttjek inden du spiser ting du selv har indsamlet i naturen.