Eat your lawn weeds.

Don't spray your lawn weeds, eat them. Many of our weeds are great in salads or boiled. Many of these "weeds" were intentionally brought over here by pioneers for easily-grown greens.

Here's a short list:

Chickweed--Stelleria media. Tender green which can be eaten as is or boiled for a few minutes.

Henbit--Lamium sp. Great green for cooking like spinach.

Bedstraw or cleavers--Gallium aperine. The young plant is a good cooked green. The plant soon becomes fibrous and sticks to your clothes in long strands.

Dandelion--Taraxacum officinale. Use leaves and flowers as cooked green.
Older greens are a bit bitter like collards, but they're still good.

Throw all of the above together in a pot of water and boil until tender. The chickweed should be added later as it only needs a few minutes of cooking. Drain greens, add a little oil and salt.

The fruits--seeds--of peppergrass--Lepidium virginicum, and shephard's purse--Capsela bursa-pastoris, are a nice peppery nibble, and adding some to the above cooking pot might work too.

If you're not familiar with these plants, get a book or look them up on a search engine. If still in doubt, ask somebody.