Good King Henry in plant - Chenopodium bonus-henricus

Chenopodium bonus-henricus, Good King Henry, is also known as wild spinach. It is a wild plant that can also be cultivated in vegetable gardens or permaculture for its leaves. A perennial and highly cold-resistant vegetable, it remains in place for several years. The leaves are consumed cooked, similar to spinach. Plant it in April-May or September-October. The leaves can be harvested throughout the season, but those from spring and autumn are more tender.

Good King Henry was frequently picked and consumed during the medieval period. It is one of the ancient vegetables, cultivated for its leaves. This plant is found in the wild, usually at higher altitudes, in alpine meadows and old settlements, or along paths where the soil is rich in nitrogen. There are two versions regarding the origin of its name. The name may refer to Henry III of Navarre, future King Henry IV of France, who greatly appreciated this vegetable. Its name could also come from Old German, 'gut heinrich' (heinrich meaning plants that grow spontaneously near houses). Its vermifuge qualities may have earned it the name Good King Henry, in contrast to the mercury plant known as 'mauvais henri'.

Unlike white goosefoot and giant goosefoot, Good King Henry is a perennial, remaining in place for several years, approximately 4 to 5 years. The foliage disappears in winter and new buds appear in spring. The flowering, in the form of small green spike-like flowers, occurs from June to September. Good King Henry reaches a height of 20 to 60 cm (8 to 24in) at maturity. Its leaves are large and wide, triangular or arrowhead-shaped, often undulating at the edges. The upper side is a shiny dark green, while the underside is covered in silver hairs, with a floury texture to the touch.

It is rich in vitamins A and C, as well as minerals. They contain oxalic acid (like sorrel), so their consumption is not recommended for people with kidney problems.

Harvesting: Pick the leaves as needed, preferably in the morning. Harvesting takes place in spring and autumn when the leaves are the most tender. In spring, the young shoots are cut to a height of 20 cm (8in), they are soft enough to be steamed. The older leaves will be cooked like spinach.

Storage: The leaves should be consumed quickly after harvesting, ideally on the same day.

Gardening tip: To limit watering, we recommend avoiding direct sun exposure and mulching the soil in summer with thin, successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.