Edible Parts: Fruit  Leaves  Seed
Edible Uses: Colouring

A mild, nutritious wild green with visually striking but bland seed clusters. Leaves are the culinary highlight; seeds are useful but labour-intensive. Safe, distinctive, and worthwhile when encountered in mountain habitats. Leaves - raw or cooked[27, 106]. Used like spinach[2], they are a good source of vitamins C and A[257]. The young leaves are best[85, 172, 183]. Poor quality[74]. The raw leaves have been used in salad mixtures[257], but should only be eaten in small quantities, see the notes above on toxicity. Fruit - raw or cooked[2, 27, 172]. An insipid but sweet flavour[85], they can be added to salads[183]. The fruit is about 12mm in diameter[200]. A red food colouring can be obtained from the fruit[74, 99, 172, 183]. Seed - cooked. It can be ground into a meal and mixed with cereal flours in making bread etc[161, 172]. The seed is small and fiddly, it should be soaked in water overnight and thoroughly rinsed before it is used in order to remove any saponins. Edible Uses & Rating: Strawberry blite provides two edible components: young leaves and seed clusters. Leaves are mild and spinach-like, offering good nutritional value and suitability for cooked greens or salads. The red seed masses are edible but bland, providing more novelty than flavour. Seeds can be eaten along with the fleshy heads or separated and processed into flour or gruel, though this is labor-intensive. As a wild edible, strawberry blite is a moderate-quality resource: leaves are good, seeds are nutritious, but neither compares to top-tier goosefoots such as pitseed goosefoot. Still, its broad availability in mountain habitats and visual appeal make it a welcome find for foragers [2-3]. Taste, Processing & Kitchen Notes: Fresh leaves have a mild, agreeable flavour reminiscent of spinach with slight earthy undertones. They cook well and soften readily without becoming excessively mushy. Seed clusters look juicy but are generally bland, slightly earthy, and sometimes faintly sweet depending on growing conditions. Seeds within the clusters are small, hard, and easier to consume when cooked. Traditionally, the clusters were eaten whole or dried and later ground into flour. Cooking the clusters yields a thickened, mildly earthy mixture with improved palatability. Because the red juice can stain, harvesting and processing may leave temporary colour on hands or utensils. While the leaves excel as a potherb, the seed heads offer more nutritional than culinary benefits [2-3]. Seasonality (Phenology): Plants emerge in spring following snowmelt or seasonal moisture and grow steadily through early summer. Leaves are at their best while young, before flowering and seed formation. Flowering typically occurs in early to mid-summer, with the distinctive red seed heads developing from midsummer into autumn. Seeds persist well into fall, even as the surrounding tissues dry. Strawberry blite is a cool-season annual that performs best in moist mountain climates, often disappearing in low-elevation heat [2-3]. Safety & Cautions (Food Use): As with all goosefoots, leaves contain oxalates and saponins, making boiling advisable for sensitive individuals or frequent consumption. The red seed heads may discolor hands and clothing. There are no major toxicity concerns for this species, but as with any wild spinach substitute, moderation is recommended. Individuals prone to kidney stones should limit high-oxalate greens. Avoid harvesting from chemically treated areas or where nitrate accumulation is possible. Harvest & Processing Workflow: For leaf use, harvest early in the season while leaves are tender. Wash thoroughly to remove soil from the mealy leaf surfaces. Use raw in salads or lightly cook as a potherb. For seed clusters, harvest when bright red and fully developed but before drying. Clusters can be eaten whole, boiled into porridge, dried for storage, or processed to separate seeds—though this is labour-intensive. Seeds can be toasted, boiled, or ground into flour, echoing traditional techniques. Cultivar / Selection Notes: No cultivars are formally recognised. Plants grown in gardens may have slightly larger or more colourful seed clusters due to better moisture and soil fertility, but these differences reflect environmental variation rather than stable selection. Look-Alikes & Confusion Risks: The red clusters may superficially resemble raspberries or other edible berries, but strawberry blite is easily distinguished by its goosefoot leaves and non-berry floral structure. Toxic look-alikes are few, but inexperienced foragers could confuse the plant with certain red-fruited herbaceous species. The triangular leaves, mealy coating, and characteristic Chenopodium structure prevent confusion for careful observers. Traditional / Indigenous Use Summary: Several Indigenous groups, including the Goshiute and other Great Basin peoples, used the seeds as a staple food, grinding them into flour or cooking them as porridge. Leaves were eaten as greens, supplying vitamins and minerals when available. Although not a major staple compared to pitseed or slimleaf goosefoot, strawberry blite contributed reliably to seasonal diets, especially in mountain environments where diversity of annual edibles was limited.

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Antiphlogistic  Pectoral

The plant has been used as a lotion for treating black eyes and head bruises[257]. The juice of the seeds and an infusion of the plant has been used to treat lung congestion[257].

Dye

Gold/green dyes can be obtained from the whole plant[168]. A red dye is obtained from the fruit, it is used in cosmetics and as a paint[46, 257]. They tolerate mild frost and perform well in raised beds or forest garden understories where shade and moisture are available. Ecology & Wildlife: The red seed masses attract insects, small birds, and small mammals, providing a late-season food source. The flowers may support pollinating flies and small bees, though wind plays a partial role in pollination. The plant contributes to soil stabilization along moist mountain slopes and offers seasonal forage for herbivores, though leaves can contain oxalates typical of the genus.

Special Uses