Vegetable story; Aztec spinach
During a trip to Mexico, you have probably seen a plant called huauzontle or guausoncle on market stalls.
Red Aztec spinach – Organic
4.49$
In 1917, the eminent archaeologist Zélia Nuttall purchased a bunch of uauhtli at the Xochimilco market to send to William Edwin Safford, a renowned botanist and ethnologist, for identification purposes. Many local writers wrongly referred to this Mexican species, cultivated since time immemorial by the Aztecs, as Chenopodium bonus-henricus. Safford established that he was dealing with a completely different species which he named in honor of Nuttall!
Main crop of the Mexicans, this goosefoot produces bud inflorescences consumed like a vegetable.
The spikes of flower buds can be prepared in several ways: coated in a batter made of eggs, flour and grated cheese, then fried in melted bacon; steamed; sautéed in butter or oil; in soups and gratins; or served with pasta.
The seeds while still fresh or dried and soaked in milk for several hours turn out to be delicious and highly nutritious.
The dried seeds can also be ground into flour and incorporated into breads and muffins.
Number of days for harvest: 80
Available at the ecoumene only
In 1917, the eminent archaeologist Zélia Nuttall purchased a bunch of uauhtli at the Xochimilco market to send to William Edwin Safford, a renowned botanist and ethnologist, for identification purposes. Many local writers wrongly referred to this Mexican species, cultivated since time immemorial by the Aztecs, as Chenopodium bonus-henricus. Safford established that he was dealing with a completely different species which he named in honor of Nuttall!
Main crop of the Mexicans, this goosefoot produces bud inflorescences consumed like a vegetable.
The spikes of flower buds can be prepared in several ways: coated in a batter made of eggs, flour and grated cheese, then fried in melted bacon; steamed; sautéed in butter or oil; in soups and gratins; or served with pasta.
The seeds while still fresh or dried and soaked in milk for several hours turn out to be delicious and highly nutritious.
The dried seeds can also be ground into flour and incorporated into breads and muffins.
Number of days for harvest: 80
Semis
Culture
biotope
Further information
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