Lamb’s quarters grows wild all over the world (even Central Park, New York City!). In Korea it’s called myeongaju-namul and it’s been foraged from the fields and mountains of Korea for hundreds of years. The best time to pick them for eating is in the spring, when they are young and soft. It tastes similar to spinach, but the texture is firmer. You can forage for Lamb’s quarters, or find it at the farmer’s market.

lamb's quarters

lamb's quarters

lamb's quarters blanched

Recipes that use lamb’s quarters (myeongaju-namul):

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