Herb latin name: Atriplex tatarica


Family: Chenopodiaceae (Goosefoot Family)



Edible parts of Atriplex tatarica:

Leaves and young plants - cooked. An emergency food, only used when all else fails. 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


Height:
150 cm
(5 feet)

Habitat of the herb:

Saline and alkaline deserts, sometimes also found in field margins and wet plains in the Gobi Dessert.

Propagation of Atriplex tatarica:

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

Cultivation of the herb:

Saline and alkaline deserts, sometimes also found in field margins and wet plains in the Gobi Dessert.

Medicinal use of Atriplex tatarica:

None known

Known hazards of Atriplex tatarica:

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.