This piece originally appeared on Fix.com.
If weeds are cropping up in your lawn, it may be time to get revenge by harvesting some of them for your dinner table. You may ask yourself, why eat weeds when there’s a garden or 24-hour supermarket nearby? There are many good reasons! Weeds, otherwise known as wild plants, are nearly always more nutritious than cultivated vegetables. That’s because farmers bred the bitterness out of most commonly consumed plants, and many nutrients (which have a sour, bitter, or astringent taste) were stripped away in the process.1
Moreover, plants that thrive in bad conditions, such as driveway cracks or barren soil, are loaded with phytonutrients and phytochemicals such as carotenoids and flavonoids. Plants produce these chemicals to protect themselves from insects, disease, ultraviolet light, bad weather, and animals. And wild plants need more protection than the domestic plants humans carefully tend and protect. Weeds send strong taproots deep into the soil to draw minerals into their leaves, so they’re also packed with calcium, magnesium, iron, and trace minerals.234 Lamb’s quarters, for instance, have three times as much calcium per serving as spinach.5