Lambsquarter Flour

Lambsquarter Flour
Plant type: clumping 6-9 foot annual
leaf: diamond shaped, wavy teeth margins, pale green whitish underneath, alternate branching, goose foot
Early leaves most tender, but can be harvested through till frost, collect seeds in the fall. lambs quarter leaves are best when eaten from a plant less than a foot tall, larger leaves are better cooked. Keep farming it to keep the leaves tender
Leaves use as a wild spinach substitute, salads, stir fry, soups, casseroles, grind seeds into dark flour to make gruel or bread
leaves dry well and can be reconstituted – powder to make flour
Dried leaves make a delicious flour, mix with a bit of water to make a tortilla

Nutrition (per half cup)
Lambs quarter seeds
Protein 19.6 grams
Fat 4.2 grams
Carbos 57.7 grams
Fiber 27.1 grams
Calcium 1036 mg
Potassium 1687 mg
Niacin 3800 ug
Iron 64 mg

Lambs quarter Shoots
Protein 3.5 g
Carbos 5.5 g
Calcium 324 mg
Potassium 684 mg
Beta Carotene 3800 ug
Niacin 1000 ug
Iron 1.5 mg

Health Benefits
1. Use all parts as a pout lice for swelling, rheumatism and arthritis
2. Chew raw for toothaches
3. Gelatin capsules filled with Lambsquarter make a potent vitamin
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