Spear-leaved orache

Atriplex prostrata

leaf

Spear-shaped, slightly salty leaves, cooked like spinach or raw when young.

Origin

Coasts and salty ground of Europe

Season (United States)

May to September

Preparation

The young leaves are washed; cooked, a few minutes in lightly salted water is enough.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

It loves the strandline, where the tide leaves seaweed behind.