The Temperate Database is in the process of being updated, with new records being added and old ones being checked and brought up to date where necessary. This record has not yet been checked and updated.
Chenopodium foliosum is an annual plant that can grow up to 0.60 metres tall.
It is harvested from the wild for local use as a food and source of materials.
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 poisonous, saponins also have a range of medicinal applications and many saponin-rich plants are used in herbalism (particularly as emetics, expectorants and febrifuges) or as sources of raw materials for the pharmaceutical industry. Saponins are also found in a number of common foods, such as many beans.
Saponins have a quite bitter flavour and are in general poorly absorbed by the human body, so most pass through without harm. They can be removed by carefully leaching in running water. Thorough cooking, and perhaps changing the cooking water once, will also normally remove most of them. However, it is not advisable to eat large quantities of raw foods that contain saponins.
Saponins are much more toxic to many cold-blooded 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 and make them easy to catch[
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[
S. Europe to N. Africa and Asia.
Waste places and waysides[
]. Slopes, forest margins and valleys in northern Tibet[
An easily grown plant, succeeding in most soils but disliking shade[
]. It prefers a moderately fertile soil[
Formerly cultivated for its edible leaves[
This species is closely related to C. capitatum[
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 cooked. It can be added to cereal flours and used in making bread. Very small and fiddly, the seed is about 1mm in diameter[
]. Soak the seed for 12 hours and then thoroughly rinse it in order to wash off any saponins before grinding it[
Fruit - raw. Fairly insipid, though quite attractive to look at[
]. The fruit is about 12mm in diameter[
Gold/green dyes can be obtained from the whole plant[
Seed - sow spring in situ. Most of the seed usually germinates within a few days of sowing.