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Good King Henry, Chenopodium bonus-henricus

good king henry The young leaves can be eaten raw or cooked. The leaves wilt quickly after picking and so they need to be used as soon after harvesting as possible.

They can be used as a potherb. The leaves are best in spring and early summer, the older leaves become tough and bitter.

The raw leaves should only be eaten in small quantities,because they contain small quantities of saponins.

Young leaves can be chopped and used as a small part of mixed salads, though we are not enamoured by their flavour.

The cooked leaves make an acceptable spinach substitute, but are best mixed with nicer leaves.

The leaves are a good source of iron.

Young flowering shoots are edible cooked. When grown on good soil, the shoots can be as thick as a pencil. When about 12 cm long, they are cut just under the ground, peeled and used like asparagus. A very pleasant spring vegetable.

The young flower buds can be eaten cooked. Considered to be a gourmet food, though they are rather small and harvesting any quantity takes quite a while.

Seed can be ground and mixed with flour then used in making bread etc. The seed is small and fiddly but is easily harvested. It should be soaked in water overnight and thoroughly rinsed before it is used in order to remove any saponins.

A poultice of the leaves has been used to cleanse and heal chronic sores, boils and abscesses.

The seed is a gentle laxative that is suitable for children.

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