Huauzontle, Red Aztec Spinach
Wonderful new leafy green from Mexico. Red leaves are great salad material when young, and for cooking as they mature. In Mexico, the tops are breaded and fried like a sort of broccoli tempura. Some folks eat them steamed or in soups as well. This plant is related to lambsquarters and quinoa, and is about halfway between the two, in stature and its degree of domestication. Not quite wild, it is easier to germinate and grow than most wild plants. Spectacular in the garden and in the salad bowl. Heat-tolerant once established, but germinates best in coolish soil--try one planting in spring and another summer planting in a shady spot. Chenopodium berlandieri. Grown by Shoulder to Shoulder farm. 200 seeds.