SC - Lamb's Quarters

[alm4 at cornell.edu]

Is this the same plant that looks sort of like a very skinny brocoli 
and then gets yellow flowers?  I think my mother called it lamb's 
quarters, or maybe wild mustard?  If she got it when it was young she 
put it in salads uncooked, if it was 'tough' she blanched it.  I 
think it is called blanching, it wasn't cooked till it was completely 
soft, it still had a slight crunch.

	Angeline

On Mon, 9 Mar 1998, LrdRas wrote:

> In a message dated 3/9/98 8:25:35 AM Eastern Standard Time, liontamr at ptd.net
> writes:
> 
> << Lamb's Ears, perhaps? Ras, would that modern "forage" be period for this
>  recipe and locale,  >>
> 
> Chenopodium album is the scientific name for this plant which is also known as
> Lamb's Ears.  It is my view that this plant is 'period."  Although it is found
> as a common weed in the USA, it is a native of Europe and was used as both a
> potherb and a source for grain with a taste somewhat similar to buckwheat.
> Young growth 6 to 10 inches tall is eaten raw or cooked like spinach.  The raw
> seeds are also tasty.
> 
> Given the weedy nature of the plant, it was most probably more of a peasant
> fare than noble fare but I am convinced that this is the plant that is
> intended to be used in this French recipe.  Unfortunately I do not have
> supporting evidence to prove it.  On the bright side, there seems to be no
> supporting evidence to suggest that the word translated as "Lamb's quarters"
> was used to denote any other plant.  In a gray area such as this is, in
> combination with the fact that C. album is a European native and very edible,
> I would be inclined to use it.
> 
> Ras
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