I’ve had a lovely little patch of this on a walkway over summer and I enjoyed seeing and even walking over part of it every day! It stays low to the ground but the stems rise up when not disturbed.
It’s botanical name is Chenopodium pumilio. Chenopodium Greek = goosefoot. (It is in the same family as fathen or Lambs quarters Chenopodium album and my favourite Magenta spreen or Tree spinach Chenopodium gigantium) and pumilio Latin = dwarf.
It likes to spread out over bare ground, or over open waste places, sandy coastal areas or open paddocks and it loves hot weather. Its stems and leaves are pleasantly scented when you squeeze them and the stems are flexible to about 20cm long either growing upwards or flat on the ground with just the tips erect. You can’t see the flowers or seeds they’re so inconspicuous. I noticed that the older plant parts were stronger smelling and a bit sticky in hot, dry weather.
The leaves are small and oak leaf shaped which is different from the other Chenopodiums with their distinctly large goosefoot shaped leaves. But I love to see the diversity in plant families and while I didn’t actually try eating this one I just loved having it in the garden as another species to add to the diversity of plants I have and it adds a different quality just by its presence.
All three of the Chenopodiums are setting seed now. The tall Tree spinach or Magenta spreen has lost the pink colour in the leaves and the branches are bending down heavy with seed pods. I leave as many as I can because the little birds like waxeyes and finches come and feast on them and I have my binoculars ready to watch their antics. You can gather these seed heads, dry them and then add to muesli or crackers to give you extra nutrition.
For drying the leaves as in the recipe below I put leaves and tips of branches in the warming drawer or 100 degree oven until crunchy, then rub it down to small pieces. You can then put in a coffee grinder for powder. You can also freeze the leaves and then crush them to small pieces and use in all sorts of dishes like quiche or scrambled eggs or soup. It is such a versatile plant full of Vitamins C and E, essential fatty acids, iron, calcium, minerals, protein and antioxidants.
Seed Crackers
Seed crackers & green slice
50 gms chia seeds, 50gms linseed, 50gms pumpkin seeds, 50gms sunflower seeds, 50gms almond flour. I added 50gm chestnut flour (optional addition), 4 Tbl magenta spreen powder or magenta seeds and 2Tbl fennel seeds. 1 tsp salt, 1½ cups water .
Mix all the ingredients together and leave to swell and thicken for an hour or overnight. Line a baking tray with paper baking. Place serving spoon amounts on the paper, flatten and form cracker shapes.
Bake at 150°C for 1-1.5 hours or until done. I did not need to turn them over, but you might need to. Peel off from the paper and store in the fridge or freezer.
