UNIVERSITY PARK, Pa. -- To most gardeners, weeds are evil intruders to be eradicated by any means necessary. Don't be so quick to pull them -- some weeds are quite nutritious, says a horticulture expert in Penn State's College of Agricultural Sciences.

"Many weeds are higher in vitamins than most of the entrees served in a restaurant," says Peter Ferretti, professor of vegetable crops.

Ferretti says most edible wild weeds have been consumed by humans for centuries -- dating back to before the Stone Age. Only since the dawn of modern agriculture has the wondrous taste of wild weeds disappeared from the human diet.

Still, Ferretti warns that fledgling gourmets should not indiscriminately fry up the compost pile as an entree. "Only eat plants you have positively identified as edible," Ferretti says. "Even after positive identification, eat just a small amount of it in case of an allergic reaction."

Ferretti also says weed eaters should never harvest edible wild plants that are growing in protected sanctuaries, on private land, near well-traveled roads and highways, or near rights of way or farm fields that may have received pesticide drift.

Ferretti offers insights into a few common and easily identified wild weeds and plants.

--Dandelions. Found in fields across the country, dandelions are very high in iron and Vitamin C. The green leaves of tender or blanched plants can be eaten uncooked in salads.

Dandelions on lawns and other areas treated with pesticides should not be picked and eaten. Older plant leaves can be cooked. The yellow flowers are the primary ingredient in dandelion wine.

--Wild Chicory. The root of this plant can be dried and ground and used as a coffee substitute. "The young leaves are delicious in mixed salads, if you enjoy the slight bitter taste of its close relative, radicchio," Ferretti says.

--Wild Mustard. "This weed should be picked quite young, or just before its flowers come out," Ferretti says. It grows in rich soils and often is found in old abandoned barnyards.

--Wild Garlic, Chives, Leeks. Ferretti recommends picking the leaves from these plants and leaving the bulbs in the soil. "The wild varieties of these crops have much smaller bulbs, and it's a lot of work to dig them up," Ferretti says.

--Watercress. An excellent garnish and food, it's high in Vitamins A, C, D and E, as well as iron and calcium. This wild weed is found throughout Pennsylvania in shallow, clear, limestone-based streams. "To grow, watercress requires shallow moving water with still pools and eddies," Ferretti explains. "Most of Pennsylvania's high-country trout streams are perfect locations for watercress."

Watercress' spicy taste makes it perfect as an addition to salads or soups, as a sandwich filler, or chopped up in scrambled eggs. "Watercress is one of the ingredients in V8 cocktail juice," Ferretti says. "If you make your own juices at home, this is a perfect use for watercress."

--Purslane. Ferretti calls purslane a prolific weed that grows almost anywhere. Its thick, glossy leaves can be used in salads. In gardens, it will appear early, especially if the gardener has laid down clear plastic mulch or used insufficient organic mulch.

--Lamb's Quarters. Related to the beet family, this true weed grows anywhere and appears frequently in backyard gardens. It can grow to three feet in height but only the tips and young tender leaves should be eaten.

"Any type of wild weed should not be collected or eaten unless you have experience in identifying plants, have a good field identification guide and heed all the precautions given by reference books and experienced plant experts," Ferretti says.

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EDITORS: For more information, contact Peter Ferretti at 814-863-2313.

Contacts: John Wall jtw3@psu.edu 814-863-2719 814-865-1068 fax