Weed. It's what's for dinner.

Some of you may recall that around this time last year we talked about the superfood growing wild in our own backyard: weeds. Because weeds not only survive but flourish sans human aid, it is no surprise that they are naturally high in antioxidants and a great addition to your summer salads. Dandelion leaves tend to taste a tad bitter though so we figured it's about time to look into some other options. Check 'em out:

Chickweed: When cooked it tastes like spinach. When raw it tastes like corn.

Lamb's-Quarters: Consider it a mild spinach or chard substitute packed with calcium and fiber.

Purslane: Succulent, citrusy, tart, crisp and versitile. Toss it into any sauce or soup to pack a powerful punch of alpha-linolenic acid (a highly sought-after Omega-3 fatty acid).

Japanese Knotweed: Most closely comparable to rhubarb. Rich in resveratol and vitamin C. Veteran greenies suggest eating the shoots.

*Note: Never eat any plant that you can't positively identify - especially if pregnant or nursing. Check out this guide for important tips regarding plant edibility and identification.