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

I know! Which is why I'm hoping it will infest my garden with it's nutritious deliciousness and never ever leave. But I can't find a wild stand of it in seed or a local dealer. If anyone runs into it in intown atl in seed this summer, let me know! I'm expanding my repertoire of hot weather greens and some of the edible weeds are just the ticket.

Sure is!

Robin, I only use the leaves of the purslane, and I also use young tender leaves of lambsquarter. Like you, I don't care for dandelion greens, although Grandma used to wilt them with hot bacon grease and serve them. She said they had to be young and tender or they'd be bitter. I think they're bitter anyway, although I did make dandelion blossom wine a couple of times when I was younger. It was intensely sweet, I remember, and my brother drank a couple of quarts and got sick. Serves him right, the glutton. I've eaten May Apples, though I was very strictly forbidden to eat the seeds or rind, being told those parts are poisonous. I don't know if it's true, but I don't think Grandpa would say that for no reason. The fruit is sweet and not unpleasant, but custardy and odd. My favorite were the little bright red wintergreen berries, tasting like Pepto-bismol, there weren't enough to do anything except snack. I make jelly from foraged elderberries and pick blackberries in the national forest, but those are easy and readily available and identifiable. I do hunt morels but not very hard because I don't like them, LOL. We have tons of black walnuts here but no one wants them, they're messy and a PIA to crack. Now you've got me wishing that old crab apple tree was still here, the state widened the road and the tree was gone. Annie