How to pick and cook | Wild Spinach (Bethe) | Lambs quarters |Traditional Free Food |Bethe ko sag скачать в хорошем качестве

How to pick and cook | Wild Spinach (Bethe) | Lambs quarters |Traditional Free Food |Bethe ko sag

One of the most common garden weeds is also known as Wild Spinach, and indeed, it is edible and delicious. The history of bethe or lamb’s quarters, fat hen, goosefoot goes as far back as the prehistoric Bronze Age and Iron Age, when hunter-gatherers foraged this green leafy plant in the wild and ate them. Contrary to being a weed, it is cultivated extensively as a food crop in northern part of India and African countries. Arguably tastier than spinach. Rich in magnesium and potassium, more fiber, beta carotene (pro-vitamin A), vitamin C, riboflavin, calcium, zinc, copper and manganese than domestic spinach. Domestic spinach has more iron and folic acid. (From Edible Wild Plants”: Wild Foods from Dirt to Plate, by John Kallas, PhD). The simple the cooking, the better it is—no need to fuss around. Simply cook the bethe sag like What we show and eat it :) Pregnant women and infants are not advised to eat this wild vegetable