Good King Henry

Description

Good King Henry (Chenopodium bonus-henricus) belongs to the Amaranthaceae family and is native to Europe. It thrives in Village edges, Old gardens, Ruderal, Nitrogen rich environments across regions including Central Europe, UK, France, Alps.

Botanically, Good King Henry is ancient European leafy green cultivated centuries. Spinach substitute perennial.. It is also known locally as Erbone.

The edible parts include Leaves, Shoots, Seeds. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, July, June and May.

Nutritionally, Good King Henry stands out for its Vitamin K (100.0mg, 83% DV), Vitamin A (330.0mg, 37% DV) and Vitamin C (25.0mg, 28% DV). It also provides 4.3g protein and 4.3g dietary fiber per 100g serving.

In the kitchen, Good King Henry offers a Spinach mild flavor profile. Raw young cooked older seeds. Common culinary applications include raw salad, cooked greens, seed flour. Popular preparations include Good King Henry salad, GKH greens, Toasted seed snack, Seed flour bread.

For storage, fresh 2d.

Safety note: No toxicity. Antinutrient content is oxalates moderate. Safe lookalike species include Spinach. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect good king henry during Apr, May, Jun, Jul and Aug. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically village edges, old gardens, ruderal, nitrogen rich. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued good king henry as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, good king henry pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

raw salad, cooked greens, seed flour

Storage

Fresh 2d

Recipes

• Good King Henry salad
• GKH greens
• Toasted seed snack
• Seed flour bread
• Seed dressing granola
• Wild winter pesto made from Good King Henry
• Traditional Good King Henry soup
• Good King Henry and potato frittata

Where It Grows