Herb: Powell's Saltweed


Latin name: Atriplex powellii


Family: Chenopodiaceae (Goosefoot Family)



Edible parts of Powell's Saltweed:

Leaves and young plants - cooked and used as greens. A salty flavour, they are often used as a flavouring for other foods. Seed - cooked. Used in piäole or ground into a meal and used as a thickener in making bread or mixed with flour in making bread.

Description of the plant:



Plant:
Annual

Habitat of the herb:

Alkaline flats and badlands, Montana to S. Alberta, south to Arizona and New Mexico. 1500 - 1800 metres in Arizona, often on denuded land.

Propagation of Powell's Saltweed:

Seed - sow April/May in situ. Germination is usually rapid.

Cultivation of the herb:

Alkaline flats and badlands, Montana to S. Alberta, south to Arizona and New Mexico. 1500 - 1800 metres in Arizona, often on denuded land.

Medicinal use of Powell's Saltweed:

None known

Known hazards of Atriplex powellii:

No member of this genus contains any toxins, all have more or less edible leaves. However, if grown with artificial fertilizers, they may concentrate harmful amounts of nitrates in their leaves.

Plant information taken from the Plants For A Future.