Weeds, we love to hate them. Every year, it is the same never-ending battle of pulling, digging and wrestling as they compete with our vegetables, flowers or lawns for sunlight, water and space. But perhaps this year, try something different. What if we looked at weeds with a new perspective? What if we…ate them?

Yes, you read that right. As it turns out, many of the weeds we fight so hard to remove are actually edible and surprisingly nutritious. From dandelions to purslane, l thought I would share a few of these edible weeds with you.

Originally native to Europe, dandelions were introduced to North America as a food and medicinal plant. However, they quickly escaped cultivation and are now one of the most recognizable and often unwelcome weeds, especially in lawns each spring. Despite their notorious reputation, these perennial plants are a great food source. In fact, every part of the plant besides the flower stem is edible. According to Michigan State University Extension, their bright yellow flowers can be used to make pancakes, drinks, wine, hamburgers — the list is endless. Their dark leaves — rich in calcium, potassium and iron — make a flavorful addition to pasta dishes, potatoes and fresh salads. Dandelion roots can be dried and brewed into tea.

Another prevalent edible weed I have seen quite a lot and pulled plenty of this summer is common purslane. This low-growing, creeping annual plant is easy to recognize by its pinkish-red stems and tiny yellow flowers. Native to North Africa and Asia, it’s commonly found in garden beds, sidewalks and lawns. Its succulent leaves are packed with vitamins A and C, omega-3 fatty acids and antioxidants as noted by research from the University of Wisconsin-Madison Extension. Flavor-wise, it has a slightly tangy taste which varies on the time it was harvested. It can be enjoyed in salads and stir-fries.

Lambsquarters, also known as poor man’s spinach or white goosefoot (named for the shape of its leaves), is a summer annual plant originally from Europe. It thrives in commonly disturbed areas such as roadsides and fields. Despite its weedy appearance, lambsquarters is incredibly versatile. Its leaves and stems can be eaten raw or cooked. According to Michigan State University Extension, just one ounce of raw lambsquarters provides approximately two-thirds of the recommended daily intake of vitamin A and one-third of vitamin C. In addition, its seeds can be made into a flour to make cakes and other baked goods, adding to its culinary value.

Note to reader: If you do decide to try foraging for weeds, make sure they have not been treated with herbicides, always confirm their identification with certainty and consume them in moderation. Happy Eating!

Motswaledi is an OSU Extension educator for agriculture and natural resources in Mahoning County.