ingredient tree spinach
tree spinach - Chenopodeum Gigantium
IngredientsMakes: 150g
| 150g | tree spinach |
| Ive been getting into growing my food over the last few years and I came across this last year at a horticulture festival: |
| Tree Spinach (Chenopodium giganteum) |
| I bought two of them - about 10inches tall at that point - and put them into a pretty big - 30L - pot. They grew quickly to over 3ft tall. Unfortunately one was felled by a neighbours escaped weasel which was a bit annoying but not biggy still had one left. |
| I let nature take it's course to get a feel for the plant. I harvested some leaves just to taste - quality control : ) - very similar to spinach. Wilts slightly less. |
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| Winter came and went and what was left was a light woody stalk good for growing peas on. What I didn't notice was that it was covered in seeds. I only realised when a bed of tree spinach plants sprouted at it's base, and all over the adjacent veg patch and unused tubs!! |
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| I left the plants in the courgette patch to grow naturally and they've grown quickly - a lot faster than my spinach - and have been providing me with a steady supply of tree spinach! |
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| So I thought I'd do a bit of research on them and this is a summary of what I found: |
| Tree spinach, also known as Chenopodium giganteum or magenta spreen, is a striking and versatile leafy green. Standing up to 6-8 feet tall at maturity, this impressive plant features vibrant magenta-dusted new growth atop green leaves, making it both ornamental and edible - snork. |
| It's related to quinoa and lambsquarters (the version with no purple! Chenopodium Album), with a mild, spinach-like flavour. Popular in parts of Asia, particularly in Indian cuisine. It has a good nutritional profile and is easy to cultivate. Just leave it in the pot over winter and you'll have baby groots everywhere by the spring - fresh food and loads of it! |
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Preparation & Cooking Time/Methods |
| Preparation time: 5 mins (washing, removing stems larger than 5mm). |
| Cooking time: 2-5 minutes (quick-cooking similar to spinach). |
Methods: |
| Sauté young leaves briefly with garlic and olive oil (2-3 minutes). |
| Steam for 3-4 minutes until just wilted. |
| Add raw young leaves to salads. |
| The stems are also edible when young and tender, but they can become a bit stringy as the plant matures. |
| You can boil them but it leaves it a bit waterlogged, seaming is my preferred method. |
| Use in soups, stews, stir-fries, and curries add it in the last few minutes of cooking. |
| Basically a substitute for spinach in most recipes. |
Do's & Don'ts |
| Do's: |
| Harvest young leaves for the most tender texture and mild flavour. |
| Enjoy the colorful magenta dustings (natural plant wax) which are edible and nutritious. |
| Add to dishes at the end of cooking to preserve nutrients. |
| Don'ts: |
| Don't overcook – it becomes slimey/mushy and loses nutritional value. |
| Don't consume in very large quantities if you have kidney stone issues (contains oxalates). |
Health Benefits |
| Excellent source of vitamins A, C, and K. |
| Rich in minerals including calcium, iron, magnesium, and potassium. |
| Contains plant protein and dietary fiber. |
| Provides antioxidants that help combat inflammation. |
| Supports immune system function. |
| May help with digestive health due to fiber content. |
| Contains folate (Vit B9), important for cell growth and development. |
Negative Health Information |
| Contains oxalates that may contribute to kidney stone formation in susceptible individuals. |
| May interact with certain blood-thinning medications due to vitamin K content. |
| Saponins: The seeds contain saponins, which can be toxic in large amounts. However, when the seeds are properly processed (soaked, rinsed, and cooked), they are generally considered safe to eat in moderation. The leaves contain lower levels of saponins. |
| Not recommended in large amounts during pregnancy (as with many wild/semi-wild greens). |
Growing Season & Climate Requirements |
| Annual plant that grows best in moderate to warm temperatures (12-27°C / 55-80°F). |
| Plant after last frost in spring. |
| Growing season: Spring through early fall in temperate climates. |
| Can be grown year-round in warm climates. |
| It prefers full sun but can tolerate some partial shade. It thrives in well-drained soil that is rich in organic matter. While it's relatively adaptable, it prefers moderate temperatures and can bolt (go to seed prematurely) in very hot conditions. |
| Drought-tolerant once established. |
| Not frost-hardy; will die back in freezing temperatures. |
| Self-seeds readily, sometimes becoming volunteer plants the following season. |
| Quick-growing – ready for first harvest in 30-45 days. |
Nutrition Information |
| (Per 100g of fresh leaves, approximate values) |
| Calories: ~45 kcal |
| Fat: ~0.5g |
| Carbohydrates: ~4g |
| Fiber: ~2g |
| Protein: ~2-3g |
| Vitamin A (RAE): ~400µg |
| Vitamin C: ~65mg |
| Vitamin K: ~50µg |
| Calcium: ~125mg |
| Iron: ~3mg |
| Magnesium: ~65mg |
| Potassium: ~500mg |
| Tree spinach also contains trace minerals and various phytonutrients that contribute to its overall health benefits. |
| So there you have it - a comprehensive look at the wonderful world of Tree Spinach! It's a nutritious, versatile, and visually striking plant that's earning it's spot in my garden and on my plate. Happy cooking! |
| If this reference tree spinach - Chenopodeum Gigantium is TLDR then read the above condensed info! |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts being grown right here in Hereford using organic practices! Sign up for veg box here. |
