Weed Eater

It used to be a brand of trimmer.  Now, it's an increasing number of people with salad greens in their lawns.  (WSJ)

As suburban homeowners commence their annual battle against weeds, more people are paying top dollar to eat them. The dandelion -- perhaps the most common weed of them all -- is seeing a huge surge in sales at grocery stores. Other long-scorned greens making the leap to the dinner table include purslane, lamb's quarters and stinging nettles, a skin-irritating plant that can be eaten safely after boiling.

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Until the mid-20th century, greens such as wild onions, pokeweed and sorrel were eaten in many parts of the U.S. "The wild plants and the weeds were more commonly eaten until World War II, when they were seen more in disdain and processed foods began to move up," says James A. Duke, a former Agriculture Department researcher who has written a book on edible weeds.