Lamb’s-quarters (Chenopodium album)

A resilient, nutritious leafy green in the amaranth family, closely related to quinoa. Long valued as both a wild food and a garden green, the tender young leaves can be eaten like spinach — steamed, sautéed, or added to soups. The small seeds can also be harvested and cooked similarly to quinoa. Naturally hardy and often self-seeding, this dual-purpose plant fits beautifully into edible landscapes and low-maintenance gardens.
Like spinach, it contains oxalic acid and is best enjoyed cooked or in moderation when eaten raw.
At least 200 seeds per packet.