Taste: Sweet and bitter ...but mostly bitter.
Best cooked: By battering 'n frying them. Or, for a fresher take, sprinkle raw baby dandelions in a salad.
BONUS: They have more beta-carotene than carrots. And you can eat their stems too.
Taste: Spinach-y with hints of sour/acidity.
Best cooked: In a creamy winter soup, or raw in a salad.
BONUS: They're packed with antioxidant vitamins (A and C) and healthy omega-3 fatty acids.
3. Lamb's Quarters
Taste: Close cousin to spinach; also known as "wild spinach."
Best cooked: Sautéed, or if you're feeling a little adventurous, mashed into a yummy and healthy pesto.
BONUS: Full of calcium, protein, and vitamins, this weed is one of the healthiest wild-grown veggies you can have.
Found specifically in the northeast region.
Best cooked: Into griddle cakes.
BONUS: Their pollen can be used as flour in some recipes and it has the added nutritional components like vitamins A, B, and C, potassium and phosphorus.
5. Red Clovers
6. Plantains (no, the other kind)
Taste: Nutty and asparagus-like.
Best cooked: By boiling and/or sautéing its leaves.
BONUS: Plantain weeds are literally found in most backyards/sidewalk cracks but they have a great nutritional palette of iron and important vitamins and minerals.
Taste: Peppery flowers; bitter leaves.
Best cooked: In a JELLY (for the very adventurous).
BONUS: A great source of vitamins A and C. Also, what a pretty color.