Garden orache

Atriplex hortensis

leaf

Tender green, yellow or purple leaves with a mild spinach taste, cooked like it or raw in salads.

Origin

Central Asia, grown in Europe since antiquity

Season (United States)

May to August

Preparation

The leaves and tender stems are eaten raw in salads when young, or cooked for two to three minutes like spinach; tough stems are removed. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

It was called “good lady”, and held spinach's place in vegetable gardens before spinach arrived.