Jerusalem oak leaf goosefoot

Chenopodium botrys

Physical Characteristics

Chenopodium botrys is a ANNUAL growing to 0.6 m (2ft) by 0.2 m (0ft 8in). See above for USDA hardiness. It is hardy to UK zone 6. 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

S. Europe to C. Asia.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Tea A strong-scented, low-value edible with potential toxicity. Leaves and seeds should be consumed sparingly, if at all. Foragers are far better served by mild Chenopodium species with established safety and superior nutrition. Leaves - cooked[106, 177, 183]. A popular vegetable[105] (the report does not say where!). The raw leaves should only be eaten in small quantities, see the notes above on toxicity. Seed - cooked. It can be ground into a meal and used with flour in making bread etc[106, 177]. The seed is small and fiddly, it should be soaked in water overnight and thoroughly rinsed before it is used in order to remove any saponins. The leaves are a tea substitute[183]. Edible Uses & Rating: Although edible in theory, oakleaf goosefoot is a low-rating edible due to its potent essential oils and potential toxicity. The leaves can be eaten cooked and have been consumed historically by certain groups, but strong caution is warranted. Seeds are technically edible but may concentrate volatile compounds and should not be relied upon as a food source. Compared to nutritious species like pitseed goosefoot or lambsquarter, oakleaf goosefoot is inferior in flavor, safety, abundance, and digestibility [2-3]. Taste, Processing & Kitchen Notes: Fresh leaves have a sharp, penetrating, resinous flavor reminiscent of epazote but typically stronger and more medicinal. Comparisons include varnish, turpentine, crushed pine needles, diesel fumes, or ragweed—depending on the sample and plant age. The raw taste is harsh, and the texture is resin-sticky. Thorough boiling or high-heat cooking reduces the sharpness but does not eliminate it entirely. Seeds, when cooked, taste surprisingly similar to mild quinoa but often carry a resinous edge. In practice, anyone seeking edible goosefoots will prefer mild species; oakleaf goosefoot is best reserved for experimental tasting or emergency use. Its essential oils may flavor broths, but the culinary applications remain extremely limited [2-3]. Seasonality (Phenology): Plants emerge in spring following winter moisture and grow steadily through early summer. Flowering typically begins mid-summer, with seeds forming late summer into early autumn. Aromatic intensity increases as temperatures rise and as the plant matures. Leaves remain available throughout most of the season but become more resinous with age. Seeds mature in autumn and persist for several weeks before dispersal. Safety & Cautions (Food Use): This species contains volatile oils, including ascaridole, which is neurotoxic in high doses. Symptoms of overconsumption may include nausea, dizziness, headache, disorientation, cardiac irregularities, or—in extreme scenarios—convulsions. Leaves and seeds should be treated as potentially hazardous, especially when eaten raw or in quantity. Only mild species of Chenopodium should be consumed regularly. Avoid this species entirely if you are unsure of identification or sensitivity. Harvest & Processing Workflow: Harvesting is not recommended, but if done for experimental or ethnobotanical purposes, young leaves may be collected early in the season before resin accumulation peaks. Wash thoroughly to remove dust and glandular residue. Boil vigorously and discard the cooking water to reduce volatile toxins. Seeds may be toasted or boiled, but their safety remains uncertain. Do not consume repeatedly or in large quantities. Look-Alikes & Confusion Risks: Easily confused with other Dysphania species (such as epazote and fetid goosefoot), all of which share sticky, aromatic, glandular foliage. Mild, mealy goosefoots like Chenopodium album or C. berlandieri lack the strong scent and sticky glands. The lobed, oak-shaped leaves are a helpful distinguishing feature. Because strong-scented species may contain toxic compounds, avoiding any goosefoot with a powerful, resinous odor is a prudent rule for foragers. Traditional / Indigenous Use Summary: Historical culinary use is minimal. Some accounts record consumption of leaves as spinach-like cooked greens by Old World cultures such as certain Bantu groups. Medicinal use—especially as an anthelmintic—is better documented. In North America, Indigenous use was limited or absent for food; where mentioned, the plant was approached cautiously. Its utility remains mainly ethnobotanical and medicinal rather than nutritional.

Medicinal Uses

Anthelmintic Antiasthmatic The plant is antiasthmatic. It is also used in the treatment of catarrh[145]. The plant has been used as an anthelmintic as a substitute for C. ambrosioides[240, 257]. It contains 0.04% essential oil, but this oil does not contain the active ingredient ascaridol[240].

Known Hazards

The leaves and seeds of all members of this genus are more or less edible. However, many of the species in this genus contain saponins, though usually in quantities too small to do any harm. Although toxic, saponins are poorly absorbed by the body and most pass straight through without any problem. They are also broken down to a large extent in the cooking process. Saponins are found in many foods, such as some beans. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish[K]. The plants also contain some oxalic acid, which in large quantities can lock up some of the nutrients in the food. However, even considering this, they are very nutritious vegetables in reasonable quantities. Cooking the plants will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].