Chenopodium bonus-henricus – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Europe

Norway (south), Sweden (south), Austria, Switzerland, Czech Republic, Germany, Hungary, Poland, Slovakia, Russian Federation-European part, European part (west), Belarus, Estonia, Lithuania, Latvia, Ukraine, Albania, Bulgaria, Bosnia and Herzegovina, Greece, Croatia, Italy (incl. Sicily), North Macedonia, Montenegro, Romania, Serbia, Slovenia, Spain (north), France (incl. Corsica),

Natural Habitat

Edible Uses

Young leaves - 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, see the notes above on toxicity. 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 - cooked. When grown on good soil, the shoots can be as thick as a pencil. When about 12cm long, they are cut just under the ground, peeled and used like asparagus. A very pleasant spring vegetable. The plant is sometimes blanched by excluding the light in order to produce a longer and more succulent shoot, though this practice also reduces the quantity of vitamins in the shots. Young flower buds - cooked. Considered to be a gourmet food, though they are rather small and harvesting any quantity takes quite a while. Seed - 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.