A perennial which grows 60 cm (2 ft.) tall and spreads indefinitely, it has fleshy, downy stems, dark-green, arrow-shaped leaves and greenish-yellow spikes of sorrel-like flowers in early summer.
History and traditions
According to the 16th-century physician and botanist, Rembert Dodoens, of the Netherlands, this plant was dubbed bonus henricus, “good Henry”, to distinguish it from a poisonous plant ma/us henricus, “bad Henry”. There is some uncertainty as to who “Henry” was, but one source claims it is a generic term for mischievous elves. “King” appears to have been spin-doctored into the English popular name to give this rather unattractive plant a spurious connection with King Henry VIII, “Good King Hal”. The Latin name Chenopodium is derived from the Greek for “goose foot”, an eloquent reference to the shape of the leaves.
Related species
Chenopodium album, White Goosefoot also known as all-good and fat hen (because it does a good job of fattening poultry) as well as pigweed, mutton tops and lamb’s quarters. It has long been a staple food of both animals and people. The Iron Age Dane, Tollund Man, made a last meal of it before he was hanged, seeds being found in his stomach.
Growth
This is an invasive plant which needs no cultivation and thrives in any soil. Said to be of “superior quality” if grown in rich soil, but little difference in taste or texture will be noticed. Tough taproots can make it difficult to eradicate if no longer wanted. Easily propagated from seed, or division, in spring.
Uses
Medicinal
Once made into ointments and poultices for skin complaints (an old name was “smear-wort”) but has no known medicinal value currently, apart from being mildly laxative.
Culinary
Extravagant claims have been made for this plant as being a spinach-like vegetable (leaves) and asparagus substitute (young stems). Although edible if picked when young and tender, the leaves develop a fibrous texture with age which makes them less palatable. John Evelyn (Acetaria 1719) was right when in reference to one of its names, “b-lite”, from the Greek for insipid, he commented that “it is well-named, being insipid enough”. It is rich in vitamins C, B’, iron and calcium so it may be a case of “eating up your greens” for the sake of your health.
