I braced myself and tried to pull the weed. The weed was stronger than I was, and I almost fell backward onto the ground.

“I could use a little help over here,” I called out to my husband, trimming the bushes.

He glanced over and saw me struggling with a plant whose leaves were the size of rhubarb leaves.

Burdock is sometimes mistaken for rhubarb if you look at the leaves. The seeds must have been dropped near my house by a bird or carried by the wind.

“I need the lopper,” I added as I unsuccessfully tried weed removal a second time. 

The stem was very thick, but it was no match for the lopper designed to cut tree branches. I later learned that the roots can grow 2 to 3 feet deep.

Although I was able to pull the smaller weeds, unfortunately, the large burdock will probably grow back. I covered the remaining stump with mulch so it will need to struggle for sunlight, I hope.

I learned that burdock root can be used as a vegetable in salads and has been used in traditional medicine for its medicinal properties to treat skin issues, colds, inflammation and digestion. Unfortunately, the roots look similar to a toxic plant, and it may interact with medications. Talk with a healthcare provider before trying new foods.

Although it contains antioxidants and fiber, I had one mission in mind: getting it away from stealing all the nutrients and moisture from my perennial plants.

Burdock produces thistle-like burs that like to stick to the fur of my dogs or clothing of humans. My long-haired dog sported a rather unusual haircut after he encountered some.

Take precautions if you choose to forage for wild plants, including edible weeds. Learn from a knowledgeable forager or use a reliable field guide with clear photographs. Some plants closely resemble edible species but can cause illness or allergic reactions, especially if the plants are relatives of ragweed.

Several common weeds are edible. Dandelions, amaranth, lambsquarters and purslane are considered “weeds,” but technically, many parts can be consumed.

However, properly identify the weeds. Harvest only from areas free of pesticides and contaminants. Rinse them thoroughly before use.

Dandelions are among the most recognizable weeds, yet every part of the plant is edible. Young leaves can be added to salads or cooked as greens, flowers can be used in teas and baked goods, and the roots can be roasted for beverages. Dandelion greens are rich in vitamins A, C and K.

Amaranth, sometimes called “pigweed,” may be familiar to gardeners as a persistent summer weed. However, it was once an important food crop for the Aztecs, who valued both its leaves and seeds. The young leaves can be cooked like spinach, while the seeds can be harvested and used similarly to grains.

Often called wild spinach, lambsquarters has long been gathered as a food source. Before cultivated spinach became widely available, people commonly harvested the young leaves and cooked them as a green vegetable. The leaves can be eaten similarly to spinach in soups, stir-fries, casseroles and salads. Lambsquarters is a good source of vitamin A and C, calcium, iron and protein.

Purslane is a low-growing plant with thick, fleshy leaves and stems. It has a slightly tangy flavor that may be a good addition in salads, sandwiches and cooked dishes. It is especially notable for containing omega-3 fatty acids, along with vitamins A, C and E.

Take a look at the weeds in your garden and consider they might be plants growing in the wrong place – a few may earn a role on your menu.

Lambsquarters Soup

2 pounds ground turkey, ground beef or preferred meat, browned and drained
1 quart chicken broth
4 bay leaves
2 teaspoons dried oregano
1 white onion, sliced
1 large carrot, chopped
3 stalks celery, chopped
1 tablespoon lime juice
2 pounds lambsquarters, rinsed thoroughly and chopped
1 (15 ounce-can) preferred beans, drained and rinsed

In a soup pot, combine ground meat, broth and 2 quarts of water. Once at a simmer, add bay leaves, oregano, onion, carrot and celery. Simmer partially covered, until meat reaches 165 F and vegetables are tender. Add lambsquarters and beans; simmer for 10 minutes. Stir in lime juice.

Makes eight servings. Each serving has 260 calories, 8 grams (g) fat, 31 g protein, 16 g carbohydrate, 8 g fiber and 210 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – June 25, 2026

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu