Lamb's Quarters

Chenopodium album

Family: AmaranthaceaeNative: Europe and parts of Asia; currently naturalized globally in temperate and tropical regions.

An edible annual weed with diamond-shaped, toothed leaves that are covered in a white, mealy powder (farinose) on the undersides and near the growing tips.

Light: Full sun to partial shade; 6-8+ hours per day for optimal growth.
Water: Moderate watering; once established, it is drought-tolerant. Over-watering can lead to root rot in poorly drained soil.
Growth: Summer annual herb; can reach 3-5 feet in height and 2 feet in spread. Fast-growing and upright.

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Care instructions

Thrives in disturbed soil with full sun to partial shade. Requires minimal care once established, as it is a vigorous weed. Water moderately and provide nitrogen-rich soil for best leafy growth.

Growing details

Sunlight

Full sun to partial shade; 6-8+ hours per day for optimal growth.

Watering

Moderate watering; once established, it is drought-tolerant. Over-watering can lead to root rot in poorly drained soil.

Soil

Well-draining, nutrient-rich soil is preferred; adaptable to a wide pH range (4.5 to 8.5) but thrives in neutral to slightly alkaline conditions.

Hardiness zone

Grown as an annual; adaptable to USDA zones 2-11.

Growth habit

Summer annual herb; can reach 3-5 feet in height and 2 feet in spread. Fast-growing and upright.

Bloom season

Summer to early Autumn; inconspicuous, tiny green flowers in dense, grainy clusters. Non-fragrant.

Propagation

Primarily by seed; a single plant can produce tens of thousands of seeds which can remain viable in the soil for decades.

Common pests & issues

Leaf miners are the most common pest; aphids and powdery mildew may also occur. Generally very resilient.

Similar species

Orach (Atriplex hortensis) and Mexican Tea (Dysphania ambrosioides). Lamb's Quarters is distinguished by its mealy, white-gray powdery coating and lack of a strong resinous odor found in Mexican Tea.

Interesting facts

One of the most common weeds in the world, it was historically a staple food in Europe before the arrival of spinach from Asia. Its seeds were also found in the stomachs of Iron Age bog bodies.