Description
A tall, erect plant with many branches that can grow to a height of 5 to 6 feet. With undulate to toothed leaf edges, the leaves are triangular. A greyish waxy covering is seen on the leaves and stems. Unnoticeable flower clusters are generated on the axillary and terminal panicles.
Uses
You can eat lamb’s quarters either raw or cooked. Before eating, give the leaves a thorough rinsing to remove the (usual) white, powdery bloom. The vegetable cooks more well when it is swiftly sautéed or steamed; if cooked for a lengthy time, its delicate leaves tend to fall apart.
Nutrition
Lamb’s quarters and orach are highly nutritious, just like other so-called “weeds” (such purslane). They include a lot of protein, fiber, and vitamins A and C. Along with being rich in omega-3 and omega-6 fatty acids, lamb’s quarters are also high in manganese, copper, calcium, and iron.
Cultivation
White light significantly boosts lamb’s quarters germination while red-depleted light, such as that which has passed through a plant leaf canopy, inhibits it. Both the presence of nitrate and significant day/night temperature differences promote germination.
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