This is Lambs Quarter (Chenopodium album) Known as wild spinach, it is richer in vitamin A and C than cultivated spinach! It should be eaten in moderation as the oxalate compounds can interfere with calcium absorption. But the same can be said with spinach, chard, orac, and beet greens… It grows in waste places, is prolific and an easy-to-pull annual. It is easy to identify, appears to be covered with white dust which causes water to roll right off. The best plants to eat are those in springtime and up until the hot season. Eat it raw, mixed in a salad with wild dandelion greens, red clover tops and lemony sheep’s sorrel, with a little balsamic and olive oil, salt and pepper. In summer’s heat it can get to 4 feet high and form seed heads and is better tasting when boiled. It sends tender secondary growth if mowed. Kim Williams, wild plant eater extraordinaire advocated harvesting it by the zip lock bag full and freezing for later use-much as you would frozen spinach. I let it seed with abandon up at the ranch, and often munch on it as I walk the dog or am out working. I cut a bunch of it, as you see in the photo, put it in a vase with water like a flower bouquet, changed the water every couple days and munched on it for a good week. Of course, never eat anything you have not correctly identified. And you should always know if any herbicide or pesticide has been sprayed in the vicinity-probably best not to eat it then… If you need help identifying this and other edible weeds, contact me.