Fremont's goosefoot

Chenopodium fremontii

Physical Characteristics

Chenopodium fremontii 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 5. The seeds ripen from September to November. 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 and can grow in very alkaline and saline soils. It cannot grow in the shade. It prefers moist soil.

Distribution

Western N. America - Canada to California.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Shoots Edible Uses: Leaves are poor and highly acrid. Seeds are excellent—nutritious, easy to harvest, delicious, and historically significant. One of the most valuable wild edible seed plants in the western United States. Leaves and young shoots - cooked and used like spinach[105, 161]. The raw leaves should only be eaten in small quantities, see the notes above on toxicity. Seed - cooked[207]. Ground into a meal and used with water as a mush, or mixed with cereal flours in making bread etc[46, 60, 61, 95, 105, 161, 257]. The seed is small and fiddly, about 1mm in diameter[270], it should be soaked in water overnight and thoroughly rinsed before it is used in order to remove any saponins. Edible Uses & Rating: The leaves and seeds are technically edible, but the leaves are extremely low-quality and strongly acrid. The seeds, however, are excellent—among the finest produced by any wild North American plant. They were a major food resource for many Indigenous groups of the Southwest and remain one of the best wild grains available today. Fremont’s goosefoot ranks as a high-value edible, especially for seeds, placing it in the top tier of wild desert grains alongside pitseed goosefoot and slimleaf goosefoot [2-3]. Taste, Processing & Kitchen Notes: The fresh leaves are unpleasant, with a salty, acrid, burning flavour that cooking does little to improve. The seeds, by contrast, are superb. Freshly dried seeds taste very similar to quinoa—nutty, mild, and slightly earthy. They soften quickly when boiled and absorb flavours readily. Toasting enhances sweetness and nuttiness, while boiling yields a soft porridge or grain base. Seeds can also be ground into flour for breads, pancakes, or mush. Removing the calyx remnants is simple, as they detach easily when rubbed. These seeds rarely carry the musty or pond-like off-notes found in some other goosefoot species, making C. fremontii unusually palatable [2-3]. Seasonality (Phenology): Fremont’s goosefoot germinates in spring as temperatures rise. Leaves are present from late spring onward, though not generally harvested. Flowering occurs through summer, with seed maturation in late summer to autumn. Seedheads often persist for weeks or months into early winter, allowing harvesting well after plants have dried. Peak seed availability typically occurs from September to November, depending on moisture and elevation. Safety & Cautions (Food Use): 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 [2-3]. Harvest & Processing Workflow: Harvest begins when plants turn reddish-brown and brittle in late summer or autumn. Seedheads can be clipped into containers and rubbed to release seeds. A simple winnowing step removes chaff, as calyx remnants detach easily. Seeds may then be toasted, boiled, or milled. Because seedheads persist for weeks, harvesting can be staggered or delayed without significant loss. Look-Alikes & Confusion Risks: Fremont’s goosefoot resembles several other Chenopodium species, notably C. berlandieri, C. incanum, and C. pratericola. Leaves, however, are generally more acrid and less palatable than those of its close relatives. Seedheads are easily distinguished from those of Dysphania species, which possess aromatic, sticky, glandular leaves. Fortunately, most weak-scented Chenopodium species are edible, so confusion rarely carries significant risk. Traditional / Indigenous Use Summary: Indigenous peoples of the Great Basin and Southwest widely used Fremont’s goosefoot. Seeds were ground into flour for porridges, breads, and winter storage, forming an important carbohydrate-rich staple. Its role as a wild grain is well attested, and many cultures considered it a dependable late-season food that could be harvested in volume. The leaves were occasionally eaten but were generally considered inferior or unpleasant.

Medicinal Uses

None known

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].