There are many common, so-called weeds that furnish appetizing greens for those who have no early greens in the garden. Every locality can furnish one or more of these edible weeds, in addition to the ever present dandelion.

Pigweed, or lamb's quarters, makes good greens when young and tender, and is found wherever there is cultivated land. It may be used alone or in combination with other greens, and is cooked like spinach. Dandelions should be gathered before the flower bud makes much growth, and may be cooked like other greens or served raw as a salad. The marsh marigold, or cowslip, found in marshy places, is prepared like spinach; also purslane, or "pusley." Sorrel, a common wayside weed in many localities, may be used alone, or in combination as a salad; or cooked with dandelion, which makes a pleasing combination. Mustard should be used when young, either alone or in combination with greens of a mild flavor, such as purslane or pigweed. Very young, crisp mustard leaves make a good salad green. Milkweed is one of the most valuable of the edible weeds, and, unlike many of them, may be used throughout the season. Early in the spring, the young stem may be used; later, only the branches are edible. The young stalks may be bunched and cooked like asparagus, with either melted butter or a white sauce. The branches are usually cooked like spinach.