We continue our efforts to diversify our diets with foraged foods and this week we bring you Wild Spinach, a leafy green that is much more nutritious that spinach.
The weather in the past week have created the perfect conditions for harvesting wild spinach. These include rain, warm weather, tips from our foraging instructor Pam Kristan, and a A NYTimes article that examined the health benefits of eating foraged/wild foods, finding that many wild species are much higher in nutrition than their domesticated cousins. With a quick google search we learned that one cup of Wild Spinach will get you the RDA of Vitamins A, C & K, plus a healthy dose of calcium & manganese. You can use it as you would spinach or other spring greens. Wild Spinach is prolific (each plant produces 25,000 – 75,000 seeds) and it is currently threatening to take over our garlic patch!
Whether you eat it raw, saute with garlic, or bake it into a quiche, there are many ways to enjoy this nutritious super food!