Quoting Michael Loo to Jim Weller <=-

(asparagus) along with chives, fiddleheads and ramps, it was one
of the very first green vegetables of spring.

Understood - but why didn't other prolific
green things (I'm thinking of lamb's quarters
in particular, an invasive weed whose leaves
contain an exceptionally high concentration of
vitamins) achieve that kind of popularity?

I think they probably did in the past.

Danelions come up very early. Lamb's quarters, a Chenopodium,
related to quinoa and the equally delicious pigweed, an Amaranth,
come up later on by the time gardens are already producing domestic vegertables, Purslane, another tasty but overlooked wild green, is
later still when it's hot and dry out.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Appalachian Wild Greens
Categories: American, Vegetables, Wild
Yield: 4 Servings

1 lg Paper bag full polk salad,
Washed and parboiled twice
(only tender leaves and tops
are used)
1 lg paper bag full lamb's
quarters, washed good
4 to 5 stalks pepper weed,
washed good

Put all of these together in large pot. Add 1 to 2 tablespoons of
salt and 1/2 to 3/4 cup bacon grease. Cover with water and cook
until good and tender. Serve with cornbread and pinto beans. Very
tasty.

From: Kevin Jcjd Symons

Pepperweed is Lepidium genus, perfoliatum or virginicum var
pubescens in the Brassicaceae (Mustard) family - JW

Pokeweed contains several toxins. The berries and roots are VERY
toxic. Only early spring young leaves and tips are ever eaten,
never mature plants, and even then a minimum of two parboilings
and thorough draining are required before cooking a third time.
- JW

MMMMM


Cheers

Jim


... Purslane is eaten by Frenchmen and pigs if they can get nothing else.

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