What's your most used "weed" in the kitchen?

We have Lambsquarter and Nettle popping up around us this time of year. Theres alot of other stuff to forage this time of year but those two make up about 30% of our diet when they are out and about. If harvested right there season can be from spring to the hard frost. The neighbor used to think I was crazy but I shared some Lambsquarter and she's starting to get why I keep a patch in the garden as its way more sturdy then spinach and I think it taste better. What weeds seem to find there way onto your plate?

Lambsquarter hits every salad.  While it grows wild, we also raise it in a container on our back deck.

Definitely nettles. Any time you think you're eating spinach at my house.. it's probably not spinach!

Nutritious, tasty and free, comes up year after year in my patch.

Dandelions also feature regularly, and both get used in my herbal teas as well as cooking.

Lamb's quarters!

Only I call it fat hen, and the local name is espinafre selvagem or wild spinach.

The whole place was covered with the stuff when we bought it as the previous owner devoutly ploughed the whole place up for fire safety reasons. It's not so abundant now, but I've discovered it doesn't need disturbed ground, it needs clear ground. I make sure to always allow some to seed in the veggie beds so that any weeds that appear have a good chance of being fat hen, then I use it as a cover crop while waiting for seedlings of 'real' veggies to be planted out. I also tend to lay a bit of landscape fabric or similar out on a suitable patch of ground over the winter to clear it then pull it back in the spring to allow a dedicated fat hen patch to spontaneously appear. At this point I'm not sure it counts as either wild or weed...

In summer purslane, now nettles, in winter lamb's lettuce, i got a Croatian landrace which gets a lot bigger than the local dwarf.

Purslane for me, hands down. It shows up everywhere I don't want it and nowhere I do, but once you've got a patch going it's pretty relentless. Fleshy, slightly tangy, good raw in salads or wilted with garlic. Nettle I use a lot too but purslane I can harvest without gloves which makes it a lot more likely to actually end up on the plate.

Purslane is kind of rare to find where we are. But there is a bit coming up around the sidewalk. Iv snacked on it raw while weeding. Dose it hold up well to cooking?

Here nettles just keep coming back up. It's a tractor pathway. Passes twice a year. I've given up fighting them, just eat them now. So i take the tops off as far as i can reach without getting stung and then scythed the rest down and raked it up to make a fermentation with to feed some other plant that need it. I plan to get the white clover seeds in the second pic and spread those over there so it can keep going longterm. I'm eating and scything another layer soon when i need veggies soon and hope to keep the system going like this. Don't see why not if it doesn't stop raining.

Right now, dandilions and mallow, because they're the ones most common in my yard.

Unfortunately, weeds have not tried to be my friend in the kitchen.

We were poor growing up and being able to pay for food at the grocery has been a way of life.