Highly nutritious pot-herb rich in iron, calcium and vitamin C; used since Neolithic times and brought to Europe about 5,000 years ago. The name Henry comes from the Germanic haganrich (literally ‘king of the hedge’). Clump forming with dark green leaves, reaching about two feet in height. It was a typical ingredient of medieval vegetable soups from the 12th to the 16th centuries, combined with leeks, chard and bread in a tasty, vitamin-rich broth that sustained the peasant farmers. A handy perennial offering a fresh source of greens all year round! Shoots can be cooked like asparagus and leaves can be used like spinach, tasting better when cooked as it breaks down oxalic acid, the compound that contributes to its bitterness. Medicinally, it has been used as a remedy for indigestion and constipation. It thrives in full or partial sun in neutral soil. Photo courtesy of Richter’s.
Good King Henry (Chenopodium bonus-hericus)
Description
Highly nutritious pot-herb rich in iron, calcium and vitamin C; used since Neolithic times and brought to Europe about 5,000 years ago. The name Henry comes from the Germanic haganrich (literally ‘king of the hedge’). Clump forming with dark green leaves, reaching about two feet in height. It was a typical ingredient of medieval vegetable soups from the 12th to the 16th centuries, combined with leeks, chard and bread in a tasty, vitamin-rich broth that sustained the peasant farmers. A handy perennial offering a fresh source of greens all year round! Shoots can be cooked like asparagus and leaves can be used like spinach, tasting better when cooked as it breaks down oxalic acid, the compound that contributes to its bitterness. Medicinally, it has been used as a remedy for indigestion and constipation. It thrives in full or partial sun in neutral soil. Photo courtesy of Richter’s.
