Herb latin name: Atriplex lapathifolia


Family: Chenopodiaceae (Goosefoot Family)



Edible parts of Atriplex lapathifolia:

Young leaves - cooked. Seed - cooked. Used in piäole or ground into a meal and used as a thickener in soups and stews, or mixed with cereal flours to enhance their nutritional value when making bread, biscuits, cakes etc.

Description of the plant:



Plant:
Annual


Height:
90 cm
(2 feet)

Habitat of the herb:

By the coast and inland, especially on saline or alkaline soils.

Propagation of Atriplex lapathifolia:

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

Cultivation of the herb:

By the coast and inland, especially on saline or alkaline soils.

Medicinal use of Atriplex lapathifolia:

None known

Known hazards of Atriplex lapathifolia:

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.