12 Wild Greens That Belong in Your Kitchen, Not Your Compost • Schisandra & Bergamot

Think weeds are just yard waste? Think again. Many of the greens you pull from your garden are actually packed with nutrients and culinary potential.

Before you toss them in the compost, check this list—these 12 wild greens are edible, versatile, and well worth a spot on your plate.

Dandelion Greens

A large, radial rosette of green dandelion leaves grows on the ground, surrounded by dry grass and scattered leaves. — Photo Credit: Hans/Pixabay

Bitter but loaded with vitamins A and K, these greens are great sautéed with garlic or added raw to bold salads.

Purslane

Green shrubbery in the foreground with a sandy beach and calm sea in the background; an island or landmass is visible on the horizon. — Photo Credit: ROMAN ODINTSOV/Pexels

This succulent “weed” is rich in omega-3s and has a lemony crunch perfect for fresh salads or stir-fries.

Lamb’s Quarters

Close-up of a group of green leafy plants with irregularly shaped leaves and small holes, suggesting insect activity. — Photo Credit: olko1975/Deposit Photos

Often called wild spinach, it has a mild flavor and works well steamed, sautéed, or tossed into soups.

Chickweed

Small white flowers with green leaves covering the ground. — Photo Credit: jhenning/Pixabay

Chickweed is tender and has a mild, slightly sweet flavor. It adds a fresh touch to any dish. Try it in salads or as a delicate microgreen-style garnish.

Plantain (Plantago major)

A cluster of broad green plantain leaves with tall, slender seed stalks growing in a grassy area. — Photo Credit: RadilaRadilova/Deposit Photos

Not the fruit! These leaves are best when young and tender—try them cooked down like collards or blended into pestos.

Wild Amaranth (Pigweed)

A close-up of green amaranth weeds growing among other small plants in soil. — Photo Credit: Bubushonok/Deposit Photos

This wild cousin of cultivated amaranth has earthy-flavored leaves that are great cooked and full of minerals.

Violet Leaves

Purple and white pansy flowers bloom in a garden bed with green leaves, set against a background of stone. — Photo Credit: matthiasboeckel/Pexels

Mild and tender, violet leaves can be added raw to salads or cooked like spinach. Bonus: they’re high in vitamin C.

Garlic Mustard

Close-up of a green plant with jagged leaves and small clusters of white flowers, set against a blurred green background. — Photo Credit: SimoneVomFeld/Pixabay

Pungent and peppery, it makes a great pesto or addition to cooked greens—just don’t eat it raw in large quantities.

Shepherd’s Purse

Close-up of several green stems with small white flowers in bloom, set against a blurred green background in an outdoor setting. — Photo Credit: Hans/Pixabay

With a peppery bite, this green is great sautéed or tossed into soups. The heart-shaped seed pods are also edible.

Mallow (Malva neglecta)

Close-up of a plant with light purple flowers, green leaves, and buds against a plain white background. — Photo Credit: Cátia Matos/Pexels

Mild in flavor, mallow’s soft leaves thicken soups and stews naturally thanks to their mucilaginous texture.

Clover Leaves

Close-up of a red clover flower bud with three green leaves surrounded by green stems and foliage. — Photo Credit: s-ms_1989/Pixabay

Both red and white clover leaves are edible and mildly sweet. Use sparingly in salads or steep for herbal tea.

Sorrel (Wild or Wood)

Green clover leaves with white flowers featuring pink veins, surrounded by a dark background. — Photo Credit: anfehoe/Pixabay

This tangy, lemony green adds zip to salads, soups, and sauces. Use fresh and young for the best flavor.

You don’t need a grocery store to find flavorful, nutritious greens—many are already growing right outside your door. Next time you weed, think twice before tossing those leaves. Some of the best greens for your table might be hiding in plain sight.