I don't grow it intentionally (there's no need!) but I do take advantage of what grows naturally. I did find the information below on a Google search, on one of the weed management sites from Purdue university. Granted the information was intended to suppress the plant, not to encourage it - we can use knowledge any way we want to, right? :-) I linked the source, too, if you want to look. "Brown seeds germinate readily, while black seeds are more dormant. Many of the seeds remain on the plant until early winter and these small, smooth seeds have no other apparent adaptation for dispersal other than their high density and ability to spread from site to site by various means, including equipment transfer. The seeds also can survive well in the digestive tracts of cows, sheep, and horses, so manure is considered a possible source for introducing seed. Seed dormancy in common lambsquarters contributes to its success as a weed. Under certain conditions it can remain viable in the soil for several decades. In fact, viable seeds have been recovered from medieval ruins in Europe (Mohler and DiTommaso). Most seeds require some time before they are ready to germinate. Light, strong day and night temperature fluctuations, and the presence of nitrate in the soil increase common lambsquarters seed germination (Mohler and DiTommaso, 2006). Some research suggests that only 10 to 30% of the current seasonâÂÂs seed will germinate under favorable conditions the following season (Forcella et al., 1997)." When growing quinoa, a close lambsquarter relative, it's recommended to refrigerate the seeds before planting if nighttime temps are much over 60. I wonder if something similar might be helpful for lambsquarters, especially if as the source cites, strong day and night temperature fluctuations are useful? Here is a link that might be useful: Pudue This post was edited by LilyD74 on Sun, Jul 21, 13 at 10:17

Yes. Here is a link that might be useful: Chenopodium album

Thanks, everybody, for your comments. I ended up emailing Sophie Hodorowicz Knab, who writes for the Buffalo-based Polish-American Journal, and is the author of a fascinating little book called Polish Herbs, Flowers & Folk Medicine. Much to my delight, she responded to my inquiry. Here's what she had to say: Hi Cecilia! Thak you for owning my book! I appreciate the support. My book on herbs was not all inclusive as a publisher imposes page limitations but I looked up komosa on a Polish website and indeed, it exists and very likely what you are looking for. If you keep scrolling down on the website you will see that there are two types of komosa: komosa biala(chenopodium album) and komosa strzalkowa (chenopodium bonus-henricus). The leaves of both are edible and native to Europe. The people of Poland foraged the land and were expert at finding herbs and plants to eat especially during times of famine and hardship. It's wonderful that you have this wonderful memory of your family. Plant it in your garden as a memory to your family and heritage. Best of luck to you. Sophie Hodorowicz Knab Here is a link that might be useful: Polish plant website showing Komosa

I have seen a LOT of Lambsquarters in my yard (I finally started eating them and they are way better than spinach!) and yes, I frequently see a dark red on leaves, ussually toward the stem, and the stems a deep maroon. As I recall, they are usually the smaller plants, so you are probably right about the maturity.