Chenopodium glaucum

Compact annual herb reaching 0.3 m tall. Flowers June to September with seeds ripening August to October. Hermaphroditic and wind-pollinated. Grows in light, medium, or heavy soils across mildly acidic to basic pH ranges. Tolerates maritime exposure. Requires full sun and moist soil.

Description

An annual herb. It can be 20-40 cm tall but branches can be 80 cm long. The leaves are fleshy and 5-40 mm long. There are teeth along the edge. The upper surface is smooth and dark green. The lower surface is white with dense hairs. The flowers are small and pale green. They form dense clusters in the axils of leaves.

Edible Uses

Young leaves and shoot tips are cooked and used like spinach. Raw leaves should only be eaten in small quantities due to toxicity concerns. The seed is very small and fiddly, about 0.75mm in diameter. It can be ground into a powder and mixed with wheat or other cereals for making bread. Before use, soak the seed overnight and rinse thoroughly to remove saponins.

Traditional Uses

The leaves can be eaten in small amounts. The seeds can be eaten after being soaked overnight to remove saponins.

This uses section is brief — help expand it

Medicinal Uses

None known.

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. However, even considering this, they are very nutritious vegetables in reasonable quantities. Cooking the plants will reduce their 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.

Distribution

It is a temperate plant. It grows near the high water mark especially on cobble shores. It often grows on slightly salty or alkaline soils. Tasmania Herbarium.

Where It Grows

Africa, Asia, Australia, Botswana, China, Easter Island, Korea, Luxembourg, New Zealand, North America, Pakistan, South Africa, Southern Africa, Tasmania,

Cultivation

An easily grown plant, succeeding in most soils but disliking shade. It prefers a moderately fertile soil.

Propagation

Sow seed in spring in situ. Most of the seed usually germinates within a few days of sowing.

Other Uses

Gold and green dyes can be obtained from the whole plant.

Notes

There are about 100-150-250 Chenopodium species. They are mostly in temperate regions. Also put in the family Chenopodiaceae.

Synonyms

References (21)

• Centofanti, T. & Banuelos, G., 2019, Practical uses of Halophytic Plants as Sources of Food and Fodder. CAB International. p 334
• Crowe, A., 1997, A Field Guide to the Native Edible Plants of New Zealand. Penguin. p 156
• Dashorst, G.R.M., and Jessop, J.P., 1998, Plants of the Adelaide Plains & Hills. Botanic Gardens of Adelaide and State Herbarium. p 58
• Flora of Australia, Volume 4, Phytolaccaceae to Chenopodiaceae, Australian Government Publishing Service, Canberra (1984) p 135
• Flora of China. www.eFloras.org

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