"Pigweed greens, lamb's-quarter, young clover, and dandelion leaves seasoned with coltsfoot were cooking in another pot, and a sauce of dried, tart apples mixed with wild rose petals and a lucky find of honey steamed near another fire."
"We call it lamb's-quarter, for the lamb doth eat it by choice."
"Luxuriant beds of the green stuff known in the United States as lamb's-quarter, abound, and I put one of the sowars to gathering some with the idea of cooking it for supper."