Dandelion greens are nutritious and can be used in salads, stir-fries, or cooked as a side dish. The flowers can also be used to make dandelion wine or jelly.
Chicory leaves can be used in salads or cooked as a vegetable. The roots can be roasted and ground to make a coffee substitute.
Also known as wild spinach, lamb's quarters can be used in place of spinach in recipes and are rich in vitamins and minerals.
Purslane has a slightly tangy flavor and can be used in salads, soups, or stir-fries. It is high in omega-3 fatty acids.
The young shoots of Japanese knotweed can be cooked and eaten like asparagus. They are rich in vitamins and minerals.
Despite its sting, stinging nettle can be cooked and eaten like spinach. It is high in vitamins A and C, iron, and calcium.
The roots of burdock can be cooked and eaten like a root vegetable or used in soups and stews. The leaves can also be eaten when young.
Garlic mustard leaves have a mild garlic flavor and can be used in salads, pesto, or cooked as a vegetable.
Kudzu leaves can be cooked and eaten like spinach. The roots can be used to make a starchy flour.
Not to be confused with the banana-like fruit, plantain leaves can be used in salads or cooked as a vegetable. The seeds can also be eaten or ground into flour.