Within various cultures the utilization of harvesting weeds is a practice to sustain food security.  Chickweed, dandelion, shepherds’ purse, crabgrass, common purslane, shot weed, and lamb’s quarter are all known weeds harvested for consumption throughout a vast number of cultures. Weeds that are harvested for consumption are often known by differing names and preparation styles across cultures. They may be consumed in a variety of ways, including cooked, baked, or raw in salads, sautés, sauces, stir-fries, soups, or in a pickled form.