Man, the things I learn here! We (humanity) need so much more of this.

Wow. I'll be on the lookout for this. This is an example of where property-owner rules against foraging could be counterproductive.

I WISH pineapple grew as a weed! Love the tea-cup!

@Jeanne Dickman I agree with your thoughts on the jelly. We can only actually taste four or five flavors on our tongues - all the rest of what we perceive as flavor comes from scent. So it seems to me that anything that smells "yummy" could be mixed with a sweetener (or in some cases, salt), and mixed into a flavor-delivery medium (like a jelly base) to create a flavorful food. I've used this assumption to create a lovely Christmas delicacy - an alcohol extraction of Fraser Fir needles, blended into whipped egg whites and sugar and baked, to make meringue cookies that taste like Christmas trees. Jelly would be a better idea because the heat of baking can drive off some of the relatively volatile scent compounds, and you could make the jelly by adding the pineapple weed extract after the jelly has set, thus avoiding any exposure to heat.

Noticed the grow light, which seems to be a specialized light for seed-starting. Those tend to be fairly expensive. Just in case this is helpful to you or anyone else, I have found that I am able to successfully germinate and grow seedlings using just a cheap-o 3- or 4-foot long "shop light" - the kind that replaces the old fluorescent tube fixtures but now uses LEDs, so long as the tube is rated "daylight" or 5k, which seems to be a standard option. When I bought mine, I was able to get them at Wal-Mart for not much more than $5-10 each. I hang them from the bottom of each shelf on a wire shelving unit with the seed trays on the shelf below, and can get 2 of the 10x20 trays on each shelf, lit by just one of the lights.

I've always seen this plant as a weed (except once when I tried to use it as a ground cover to stabilize a slope), but now I'm seeing it as something I need to keep around. Which I suppose is the whole point of this discussion group. Thank you.

@Jeanne Dickman Okay, I found a couple of interesting articles upon further digging. The first one (https://pmc.ncbi.nlm.nih.gov/articles/PMC7316993/) implies that it is the seeds/beans where the high protein is, though it does not explicitly state that the rest of the plant is low-protein. However, it does say that the seeds contain toxic compounds that render them unsuitable for most animal and human consumption, although they are safe for ruminant animals (presumably the ruminant digestion system eliminates the toxin), and are also safe at low concentrations in chicken and pig feeds. The article seems to count all of the "crude" protein levels as dietarily advantageous. The authors propose genetic modification to create a strain of vetch that does not produce the toxin(s). I also learned about lupin beans (Lupin Beans: Nutrition Facts, Benefits, and Drawbacks - Nutrition Advance), which are also very high in protein and fiber, but very low in carbohydrates, though you have to stick with "sweet" lupin beans rather than "bitter" ones, or boil the bitter ones in salt water to eliminate toxic alkaloids. While soy beans have a little more protein, they can be an allergen for some, and lupin flowers are so pretty that most US gardeners grow them for the flowers alone. Who knew they could be a two-fer deal? Finally, I have been growing amaranth. Its protein content is about 14%. That's lower than legumes in general, but still significant, and the edible seeds are not a legume but a pseudo-grain, which means that they can significantly expand the kinds of foods you can make beyond what's achievable with legumes alone (although soybeans in particular are pretty darn versatile).