Pitseed goosefoot

Chenopodium berlandieri

Physical Characteristics

Chenopodium berlandieri is a ANNUAL growing to 1.2 m (4ft) by 0.5 m (1ft 8in). See above for USDA hardiness. It is hardy to UK zone 5. It is in flower from July to October, and the seeds ripen from August to October. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil.

Distribution

N. America - Florida to Texas and north to New Carolina and North Dakota.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Shoots Edible Uses: A premier wild pseudo-grain: delicious, abundant, nutritious, and culturally significant. Seeds are outstanding when toasted or boiled. Leaves are mild and spinach-like when cooked. A core forager’s resource wherever found. Edible Uses & Rating: Both leaves and seeds are edible, but the seeds are the star resource. Pitseed goosefoot ranks among the top-tier wild foods of North America: high nutritional density, abundant yield, reliable production, and cultural importance. The seeds are excellent for porridge, bread, seed cakes, flatbreads, and flour blends. Leaves are mild, spinach-like, and suitable raw or cooked, though they contain saponins and oxalates (normal for the genus) and should ideally be boiled [2-3]. As a wild edible, pitseed goosefoot earns the highest rating among Chenopodium species and stands alongside acorns, mesquite, and pinyon pine as one of the historically significant staple crops of the continent [2-3]. Taste, Processing & Kitchen Notes: Leaves: Fresh leaves lack the pondy, fishy, or musty aromatic notes common in many goosefoots. They taste like spinach with a lightly salty undertone. Texture is soft but slightly firmer than spinach. They serve well raw or cooked and are excellent mixed with other greens. Boiling removes harshness and improves digestibility. Seeds: Flavor is remarkable—deep, nutty, clean, and nearly identical to quinoa when toasted or boiled. Toasting destroys musty volatiles and produces a fragrant, slightly sweet aroma. Seeds pop lightly when heated and should be toasted with a lid. Boiling yields a soft porridge with a subtle sweetness; combining toasting and boiling creates the finest result. Processing: Seeds separate readily from the drying inflorescences, which become brittle in autumn. A simple rubbing or winnowing step removes chaff. Unlike many wild seeds, pitseed goosefoot’s calyxes detach easily and leave minimal debris. Raw seeds can be too firm for chewing but soften perfectly when cooked [2-3]. Seasonality (Phenology): Plants emerge in spring and produce abundant leaves through early summer. Flowering begins mid-summer, with heavy seed production from late summer into autumn (typically August–October depending on elevation and moisture). Seeds persist on the plant even after frost, allowing flexible harvest timing. Leaves remain usable until flowering but become less tender as seed production begins. Safety & Cautions (Food Use): Typical of Chenopodium species, leaves contain saponins and oxalates, which can irritate sensitive individuals when consumed raw in large amounts. Boiling reduces these components. Seeds are generally safe and nutritious but should be cooked to improve digestibility and reduce any residual saponins. Avoid confusing pitseed goosefoot with strong-scented Dysphania species, which may contain neurotoxic ascaridole [2-3]. Harvest & Processing Workflow: Harvest seeds when the upper stems dry and the fruits turn tan, reddish, or nearly black. Rub seedheads between hands or strip them into a container. Winnow to remove light chaff. For flour, lightly toast, then grind. For porridge, boil directly without grinding. Leaves are harvested young in spring or early summer; wash well to remove dust and silt from mealy coatings. Cultivar / Selection Notes: Archaeological evidence suggests that Indigenous peoples selected for larger seed size and reduced seedcoat thickness, similar to quinoa domestication. Modern foragers may notice variability in seed color, leaf shape, and plant vigor—reflecting its partially domesticated status. No formal modern cultivars exist, but traditional landraces survive in Mexico under the name: huauzontle. Look-Alikes & Confusion Risks: Resembles lambsquarter (C. album) and Fremont’s goosefoot (C. fremontii). Lambsquarter often has more triangular leaves with a whitish mealy bloom; Fremont’s goosefoot tends to have more acrid leaves. Pitseed goosefoot is mild and pleasant. Confusion with Dysphania species (e.g., epazote, oakleaf goosefoot, fetid goosefoot) is dangerous: these have sticky, resinous, strong-smelling leaves and should be avoided as food. The absence of a strong odor is a key identifying feature. Traditional / Indigenous Use Summary: Pitseed goosefoot was a foundational food crop for numerous Indigenous cultures including the Hopi, Navajo, Pueblo peoples, and especially for ancient Eastern Woodlands societies. Seeds were parched, ground, boiled into porridge, baked into cakes, mixed with cornmeal, or stored long-term in granaries. Archaeological remains show intentional selection and cultivation. Leaves were also eaten as greens, though they held lesser importance. The species is one of North America’s earliest domesticated pseudo-grains and remains an underappreciated wild staple. Leaves and young shoots - raw or cooked like spinach[85, 105, 106, 183]. The raw leaves should only be eaten in small quantities, see the notes above on toxicity. Seed - ground into a powder and used with cereal flours for making bread or gruel[85, 177, 183]. The seed should be soaked in water overnight and thoroughly rinsed before it is used in order to remove any saponins.

Medicinal Uses

None known

Known Hazards

Leaves contain notable levels of oxalates and saponins and cause strong acrid burning sensations in the mouth. They should be avoided or eaten only in very small, well-cooked quantities. Seeds, however, are safe and nutritious when cooked. As with all Chenopodium species, avoid consuming seeds raw in large quantities due to natural saponins; cooking neutralises these compounds effectively.