10/24/2026
Some of the plants we pull from garden beds have a long history as food. But knowing a plant is edible is only the beginning. The exact species, the part you harvest, and how you prepare it all matter.
Here’s what to know about the nine plants pictured:
🌼 Dandelion: Leaves, flowers, and roots have edible uses. Young leaves are generally less bitter.
🌿 Broadleaf plantain: Young leaves are the most tender. Older leaves can become tough and stringy.
🌱 Common purslane: Its succulent leaves and tender stems can be eaten raw or cooked. Learn to distinguish it from toxic spurge before harvesting.
🥬 Lamb’s quarters: Young leaves and shoots are used as greens. Cook them before eating.
🤍 Common chickweed: Correctly identified Stellaria media has edible young leaves and shoots.
🧤 Stinging nettle: Wear gloves when gathering it, and thoroughly cook the young leaves before eating.
☘️ Wood sorrel: Use small amounts as a tart garnish rather than a large serving of greens.
💜 Common blue violet: The leaves and flowers of Viola sororia are edible. Confirm the species rather than relying on the name “violet.”
🌿 Curly dock: Young leaves require preparation. Boiling and discarding the water helps reduce their oxalate content.
Wood sorrel, purslane, lamb’s quarters, and dock contain oxalates, so moderation matters—especially for people prone to calcium oxalate kidney stones.
Before harvesting, confirm identification with a detailed regional guide or knowledgeable local expert. Avoid sprayed lawns, polluted roadsides, and areas contaminated by animal waste.
Save this as a list of plants to learn about. A graphic alone cannot confirm that a plant is safe to eat.
