Herb: All-Seed

Latin name: Chenopodium polyspermum

Family: Chenopodiaceae (Goosefoot Family)

Edible parts of All-Seed:

Leaves - cooked and used like spinach. The raw leaves should only be eaten in small quantities, see the notes above on toxicity. Seed - ground into a powder and added to wheat flour or other cereals in making bread etc. It is best to soak the seed overnight and rinse it thoroughly before use. Small and quite fiddly to use.

Description of the plant:


90 cm
(2 feet)

July to

Habitat of the herb:

Waste places and cultivated ground.

Other uses of All-Seed:

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

Propagation of the herb:

Seed - sow spring in situ. Most of the seed usually germinates within a few days of sowing.

Cultivation of All-Seed:

Waste places and cultivated ground.

Medicinal use of the herb:

None known

Known hazards of Chenopodium polyspermum:

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.

Plant information taken from the Plants For A Future.