Chenopodium album

Chenopodium album is a fast-growing annual plant in the flowering plant family Amaranthaceae. Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lamb's quarters, melde, goosefoot, wild spinach and fat-hen, though several are also applied to other species of the genus Chenopodium, for which reason it is often distinguished as white goosefoot.

Description

An annual plant. It grows to 1 m high and spreads to 1 m across. The stem is erect. The stems are succulent and without hairs. They often have soft mealy lumps which can be rubbed off. The leaves are simple, with one at each node, and occurring alternately up the stem. The leaves are oval and wedge shaped with saw like edges. They are 5-12 cm long by 3-10 cm wide. The leaf stalk is usually shorter than the leaf blade. The under surface of the leaf often has a white mealy layer which can be rubbed off. The flowers occur in dense white spikes. The flowers occur at the tip and ends of branches. The fruit is a pod. It is small and roundish and papery. It opens around the tip. The pod contains a shiny black seed. Seed are 1.2-1.8 mm across. Seeds can occur in very large numbers.

Edible Uses

A top-tier wild edible producing excellent spinach-like greens and easily processed, highly nutritious quinoa-like seeds. Safe when cooked and exceptionally abundant, it remains one of the most important edible “weeds” worldwide. Edible Uses & Rating: Both the leaves and seeds are edible. Lambsquarter is an excellent wild vegetable with spinach-like leaves that serve well both raw and cooked. The seeds are also edible and were historically an important grain-like food, comparable in many ways to quinoa. As a wild edible, lambsquarter ranks extremely high: the leaves are flavorful, abundant, and nutritious, and the seeds represent a reliable caloric resource accessible in large quantities. Its rating among wild foods is exceptional, placing it among the best all-purpose edible plants in disturbed or cultivated landscapes. Leaves - raw or cooked[2, 4, 5, 9, 12, 20, 54, 62, 102]. A very acceptable spinach substitute, the taste is a little bland but this can be improved by adding a few stronger-flavoured leaves. One report says that, when eaten with beans, the leaves will act as a carminative to prevent wind and bloating. The leaves are best not eaten raw, see the notes above on toxicity. The leaves are generally very nutritious but very large quantities can disturb the nervous system and cause gastric pain. The leaves contain about 3.9% protein, 0.76% fat, 8.93% carbohydrate, 3% ash. A zero moisture basis analysis is also available. Edible seed - dried and ground into a meal and eaten raw or baked into a bread[[2, 4, 12, 14, 54, 102, 183]. The seed can also be sprouted and added to salads. The seed is very fiddly to harvest and use due to its small size. Although it is rather small, we have found the seed very easy to harvest and simple enough to utilize. The seed should be soaked in water overnight and thoroughly rinsed before being used in order to remove any saponins. The seed contains about 49% carbohydrate, 16% protein, 7% ash, 5.88% ash. Young inflorescences - cooked. A tasty broccoli substitute. Taste, Processing & Kitchen Notes: Fresh leaves have a mild, spinach-like flavor with a slightly salty undertone and no bitterness. The mealy surface can feel soft and pleasant and helps thicken soups when cooked. Leaves are excellent as salad greens when young, though the oxalate content makes long-term consumption of large raw quantities unwise. Cooking neutralizes harshness and improves digestibility, producing a flavor comparable to spinach but slightly richer. Seeds are tiny but delicious when toasted or boiled. Toasting imparts a nutty, quinoa-like aroma. Boiling creates a soft porridge with a faint sweetness. Combining toasting and boiling often yields the best flavor and texture. Seeds can also be ground into flour for breads or pancakes. The papery pericarp is thin and softens during cooking; elaborate processing is rarely required. Seasonality (Phenology): Lambsquarter germinates in spring and grows vigorously through summer, producing abundant leaves until flowering. Flowering typically begins in mid-summer, with seed ripening from late summer through autumn. Leaves remain edible until the plant becomes overly tough near maturity. Seeds persist on drying stalks well into late autumn, sometimes into early winter if not dispersed by wind or wildlife. Safety & Cautions (Food Use): Leaves contain oxalates and saponins, especially in older foliage. Cooking reduces these compounds significantly. Consuming very large quantities of raw leaves may cause digestive discomfort or—rarely—oxalate-related issues in susceptible individuals. Seeds are generally safe but should be cooked for digestibility. Avoid harvesting from chemically treated fields or roadsides. Harvest & Processing Workflow: For leaf harvest, pick young growing tips or tender upper leaves in spring and early summer. Wash thoroughly to remove soil and the natural mealy coating. Use raw in salads or lightly steam or boil for cooked dishes. For seeds, wait until late summer or autumn when seed heads dry to a dark color. Strip seed clusters into a container, winnow lightly to remove excess chaff, and toast or boil. Storage is easy: dried seeds keep for months in airtight containers. Cultivar / Selection Notes: No named cultivars exist for C. album, though related species such as quinoa have been domesticated. Garden volunteers may vary in leaf size, color, and mealy coating. Look-Alikes & Confusion Risks: Goosefoot species are often confused with one another. Chenopodium berlandieri, C. fremontii, and C. pratericola can appear similar. Lambsquarter is distinguished by its triangular leaves, mealy white coating, and relatively mild odor. Young amaranths resemble goosefoots but have different leaf venation and lack the mealy surface. Traditional / Indigenous Use Summary: Many Indigenous nations—including Apache, Navajo, Hopi, Paiute, Pima, and Pueblo peoples—used lambsquarter as both a leafy green and seed crop. Leaves were boiled or dried for winter use, while seeds were ground into flour, used in porridge, baked into bread, or combined with other grains. Archaeological evidence shows lambsquarter seeds used in North America for over 8,000 years and possibly cultivated during the Eastern Agricultural Complex.

Traditional Uses

The seeds can be ground into flour. They contain saponin which should be leached out. They are used for bread, pancakes, muffins and biscuits. The tender leaves are cooked and eaten as a vegetable. The leaves are chopped small before cooking. They are also used in stews and soups and in stir fries. The older leaves are boiled to remove the bitter taste then stir fried. They can be dried and stored for winter use. Young flowers are cooked and eaten. The sprouted seeds are edible.

Medicinal Uses

Fat hen is not commonly used in herbal medicine, though it has some gentle medicinal properties. The leaves are anthelmintic, antiphlogistic, antirheumatic, mildly laxative, and odontalgic. An infusion is taken internally for rheumatism. Leaves can be applied as a wash or poultice to bug bites, sunstroke, rheumatic joints, and swollen feet, and a decoction is used for carious teeth. The seeds are chewed to treat urinary problems and are considered useful for relieving the discharge of semen through the urine. The juice of the stems is applied to freckles and sunburn. The juice of the root is used in the treatment of bloody dysentery. Food comprising 25.5% powdered herb may suppress the oestrus cycle.

Known Hazards

The leaves and seeds of all members of this genus are more or less edible. However, many of the species in this genus contain saponins, though usually in quantities too small to do any harm. Although toxic, saponins are poorly absorbed by the body and most pass straight through without any problem. They are also broken down to a large extent in the cooking process. Saponins are found in many foods, such as some beans. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish. The plants also contain some oxalic acid, which in large quantities can lock up some of the nutrients in the food, but these plants are very nutritious vegetables in reasonable quantities. Cooking the plant will reduce its content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition. There is also a report that very large quantities of the leaves have caused photosensitivity in some people. Only the raw leaves can cause problems, and then only if large quantities are consumed. A further report says that if the plant is grown in soils that contain too much nitrates then the plant can concentrate these substances in the leaves. Nitrates have been shown to cause many health problems including stomach cancers and blue-baby syndrome. In nitrogen-rich soils, the plants can also concentrate hydrogen cyanide. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.

Distribution

A temperate plant. It also grows in tropical places. It grows best on light to medium well drained soil. It suits an open sunny position but can tolerate shade. It is drought and frost resistant. It commonly occurs as a weed in old fields and waste places. In Papua New Guinea is only occurs in the high altitude zone (2,500 m ). In Zimbabwe it grows between 1,100-1,600 m above sea level. In Nepal it grows to about 4000 m altitude. In the Indian Himalayas it grows between 1,200-2,300 m above sea level. It can grow in arid places. It can tolerate temperatures between 5°C and 30°C. Tasmania Herbarium. In Yunnan. In Sichuan. In Inner Mongolia.

Where It Grows

Africa, Alaska, Albania, Andorra, Argentina, Armenia, Asia, Australia, Balkans, Bangladesh, Belarus, Belgium, Benin, Bolivia, Bosnia, Botswana, Brazil, Britain, Bulgaria, Canada, Caucasus, Central America, Central Asia, Chile, China, Croatia, Czech Republic, Denmark, East Africa, Ecuador, Egypt, Estonia, Eswatini, Ethiopia, Europe*, Finland, Georgia, Germany, Hawaii, Himalayas, Hungary, India, Indochina, Indonesia, Iran, Ireland, Italy, Japan, Kenya, Korea, Kuwait, Latvia, Lesotho, Libya, Lithuania, Luxembourg, Macedonia, Madagascar, Malaysia, Mediterranean, Mexico, Middle East, Moldova, Mongolia, Mozambique, Myanmar, Namibia, Nepal, New Zealand, Norfolk Island, North Africa, North America, Northeastern India, NW India, Norway, Pacific, Pakistan, Papua New Guinea, PNG, Paraguay, Poland, Portugal, Qatar, Romania, Russia, Sao Tome and Principe, Saudi Arabia, Scandinavia, SE Asia, Sicily, Sikkim, Slovenia, Socotra, South Africa, Southern Africa, South America, Spain, Sri Lanka, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Tasmania, Thailand, Tibet, Tunisia, Turkey, Türkiye, Ukraine, United Arab Emirates, UAE, Uganda, Ukraine, Uruguay, USA, Vietnam, West Africa, Yemen, Zambia, Zimbabwe,

Cultivation

Lambsquarter is one of the most reliable, nutritious, and abundant wild foods across North America. Its leaves rival spinach in culinary value, and its seeds provide a grain-like resource comparable to quinoa. Resilient in poor soils, tolerant of drought, and prolific in disturbed landscapes, it remains a staple plant for survivalists, gardeners, and foragers alike. An easily grown plant, succeeding in most soils but disliking shade. Lambsquarter thrives in rich, nitrogen-bearing soils—fertile farmland, compost heaps, gardens, and areas disturbed by human activity. It tolerates drought, heat, and poor soils but performs best in loose, fertile substrates with full sun. The plant readily colonizes plowed fields and abandoned lots, often emerging in vast numbers after disturbance. It is tolerant of moderate salinity and alkaline soils. prefers a moderately fertile soil. Tolerates a pH range of 4.5 to 8.3. In moderate amounts, this plant is a good companion for potatoes, corn, and cucurbits. The plant responds directly to the magnesium content of the soil so it can be used to indicate the presence of that element. Fat hen is occasionally cultivated as a food crop, there is at least one named variety. Called 'Magenta' in reference to the colour of its leaves, it is considered by some people to be the best tasting of all potherbs. In garden design, as well as the above-ground architecture of a plant, root structure considerations help in choosing plants that work together for their optimal soil requirements including nutrients and water. Thick or swollen - fibrous or tap root. Form: Irregular or sprawling. Habitat & Range: This species is cosmopolitan and found throughout nearly all of North America. It dominates in agricultural landscapes, gardens, farm edges, riverbanks, vacant lots, and disturbed soils. In the Southwest, it occurs in irrigated fields, riparian corridors, canyon bottoms, and areas with soil enrichment. It is far less common in extremely dry, undisturbed desert zones. Size & Landscape Performance: Lambsquarter typically reaches 30–150 cm tall, but can exceed 2 meters in exceptionally rich soil. It forms upright, branching clumps rather than mats. In landscapes, it behaves as a persistent annual weed, sometimes producing dense stands. Its deep taproot helps uptake nutrients from the soil while stabilizing loose substrates. Cultivation (Horticulture): Although seldom intentionally cultivated in the West, lambsquarter grows readily when encouraged. Gardeners may treat it as a volunteer “spinach substitute.” It requires minimal care, germinates readily, and tolerates drought. To maintain tender leaves, consistent moisture is beneficial. Cutting young plants encourages branching and prolongs leaf production. Pests & Problems: Lambsquarter rarely suffers major pest damage. Leaf miners and flea beetles occasionally feed on leaves. Powdery mildew can appear in humid late-summer conditions but rarely impacts seed production. In gardens, it competes for water and nutrients and can overtake weaker crops if not managed. Cultivar / Selection Notes: No named cultivars exist for C. album, though related species such as quinoa have been domesticated. Garden volunteers may vary in leaf size, color, and mealy coating. Pollination: Flowers are wind-pollinated and produce little nectar. Their small, inconspicuous nature reflects their reliance on air currents rather than insect visitation. Seed set remains high even in isolated patches. Identification & Habit: Lambsquarter is an upright annual herb with a branching, often reddish-striped stem and noticeably powdery, white-mealy leaf surfaces, especially on new growth. The leaves are variable in shape—triangular, rhombic, or lanceolate—but typically have coarsely toothed margins and a pale, dusty appearance due to tiny reflective particles on the surface. The plant grows rapidly, often reaching waist height in rich soil. The inflorescences are clusters of small, green, petal-less flowers forming dense spikes or panicles at the tips of stems and in leaf axils. The plant frequently feels soft or flour-dusted to the touch, and the growing tips often appear as though dipped in chalk. By late summer, the flowers mature into masses of tiny, shiny black seeds held inside thin papery coverings.

Propagation

Sow seed in spring in situ. Most seed germinates within a few days of sowing. Since the plant is a common garden weed that self-sows freely in most soils, deliberate sowing is usually unnecessary.

Other Uses

A green dye is obtained from the young shoots. The crushed fresh roots can be used as a mild soap substitute.

Production

The tops can be eaten before and after flowering. They are harvested after 40 days.

Other Information

A useful naturally occurring green leafy vegetable. Plants are sold in markets in India and Mexico. It is also cultivated. It is highly palatable. Commonly used in Swaziland. It is commonly eaten in Bhutan.

Notes

There are about 100-150-250 Chenopodium species. They are mostly in temperate regions. Chemical composition (Chinese samples): Protein = 16.1%. Fat = 6.87%. Carbohydrate = 48.85%. Ash = 5.8%. (Leafy stems): Protein = 3.9%. Fat = 0.76%. Carbohydrate = 8.93%. Ash = 3.0%. Chemical composition (after Hooper): Water = 78.00% (fresh). Fat = 4.53% (dry). Albumenoids = 22.14% (dry). Carbohydrates = 40.22% (dry). Fibre = 7.60% (dry). Ash = 25.51% (dry). Nitrogen = 3.54% (dry). Phosphoric acid = 1.35% (dry). Silicates = 2.00% (dry). Analysis of non-Chinese seed samples indicates that the seeds are a promising plant protein source, with a balanced amino acid pattern close to that of the hen's egg. "One of the 18 most serious weeds in the world"! Also put in the family Chenopodiaceae.

Nutrition

Synonyms

Also Known As

Aghu, Ajara, Anamenaka, Ancarinha-branca, Aphom, Armollas, Aru, Bacon weed, Bai li, Baithu, Balanda, Bathal, Bathu-sag, Bathu, Bathua, Bathusag, Bathuwa, Batuashak, Batwa, Bela metlika, Bethe, Betho, Bethu, Bethua-sak, Bethusaag, Bethuwa, Bettu, Betua sag, Bhatua sag, Bithu, Blamon, Bota sak, Bothua, Bhotuwa, Bhútwa, Boreda madama, Botha-sag, Bothua sak, Buthia, Buthwa, Butua, Byala kucha loboda, Ceniglo blanco, Cenizo, Chakai, Chakkaravarthi greens, Chakvat, Chakwat, Chandan-beta, Charai, Chave, Chil, Chili, Chulai, Churu, Cigara, Cimel, Cinisch, Daledale, Dauthulai, Desi battoon, Dou yi, Em, Evlidaotu, Eyar, Farinaccio, Farinello, Fedegosa, Ge xia wo niu, Goosefoot, Goyalo, Granasche, Gulluotu, Gurosa, Guskina noga, Haba-vu, Hanemalts, Henshu, Hoskiran, Houche, Huanaschi mora do, Hui, Huihuicai, Hui tiao, Imbikicane, Imbilikicane, Imibicicane, Inisca, Irr, Isijapa, Jangli bathoo, Jau ság, Jausag, Jhilmil sak, Jilmil, Jilimili, Kanda lathe, Kandrabe, Katanatsera, Kato bethu, Kawa, Kawlbuh, Kullumancar, Labada, Laboda, Lainu, Lattey sag, Lebeda, Lebioda, Lei, Liabiada, Li za, Loboda, Lúnak, Makhlaq, Ma lan gai, Malts, Mansaobi, Masuping, Meldestokk, Merlik bily, Monsaobi, Monshaobi, Morin nuil, Msoa, Mubvunzandadya, Mulv, muTyangetyange, Myongaju, Myu, Natsarqatama, Nena, Nene, Neukhar, Noil, Nuo za, Oruo, Pa hong ge, Paico, Pappukura, Parippukkera, Parupuk-kirai, Pathow, Peqetsane, Pucchu arxa, Quelite cenizo, Quilma, Quingua del campo, Quinguilla, Quinhuilla, Quinoa blanca, Quino blanca, Raafo, Sabekki soppu, Salmanca, Sarmai, Sarmay, Seaport Goosefoot, Seepbossie, Selmask, Selmi, Serbimast, Sermast, Serue, Shar-ri-mu, Shinge, Shizu, Silmastik, Silmik, Si na, Sirken, Sne'u, Soa, Sormai, Sormi, Spin soba, Surma, Takka, Tamaita, Tavukotu, Taye, Teya ao, Tor sag, Ts'icts'ikmlhp, Udharam, Unluca, Vartakul, Wata, White goosefoot, Yaohu, Yaolu, Yuyu blanco

References (312)

• Agarwal, R. & Chandra, V., 2019, Diversity of wild edible plants in the Mandal-Chopta forest, Uttarakhand. Journal of Medicinal Plants Studies 2019; 7(1): 89-92
• Ahmad, K., et al, 2018, Ethnobotanical investigation of wild vegetables used among local communities in northwest Pakistan. Acta Soc Bot Pol. 2019;88(1):3616.
• Altschul, S.V.R., 1973, Drugs and Foods from Little-known Plants. Notes in Harvard University Herbaria. Harvard Univ. Press. Massachusetts. no. 869
• Abbasi, A. M., et al, 2013, Ethnobotanical appraisal and cultural values of medicinally important wild edible vegetables of Lesser Himalayas-Pakistan. Journal of Ethnobiology and Ethnomedicine 9:66
• Abbet, C., et al, 2014, Ethnobotanical survey on wild alpine food plants in Lower and Central Valais (Switzerland). Journal of Ethnopharmacology 151 (2014) 624–634

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