Spear-leaved Orache (Atriplex prostrata) is a member of the goosefoot family recognisable by their goosefoot shaped leaves. They are also cousins of the cultivated South American quinoa whose seeds are increasingly being used in cooking today. I decided to combine the two in this recipe.
The leaves of the goosefoot family should be eaten in moderation by anyone with kidney stones as they contain oxalic acid. Many of this species are tolerant of salty soil, thriving on salt marshes or close to salty water. This was certainly true of the leaves I used, so I did not add any extra salt to this recipe, relying on the salt naturally present.
The following is not really a recipe, the amounts can easily be changed and other foods substituted. It would also work well with cooled, roasted vegetables.
Serves: 4 ( as a side dish)
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.