Slimleaf goosefoot

Chenopodium leptophyllum

Physical Characteristics

Chenopodium leptophyllum is a ANNUAL growing to 0.6 m (2ft) by 0.3 m (1ft in). 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 - Maine, Vancouver and Ontario south to Mexico.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Shoots Edible Uses: Leaves edible when boiled; seeds are excellent—nutritious, abundant, and comparable to quinoa. A major traditional food plant and one of the best wild grains of the region. Leaves and young shoots - raw or cooked and eaten like spinach[46, 61, 95, 105, 161, 257]. The raw leaves should only be eaten in small quantities, see the notes above on toxicity. Seed - cooked. It can be ground into a powder and mixed with wheat or other cereals in making bread etc[46, 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: Both leaves and seeds are edible, though the seeds are the primary food resource. Leaf yield is modest because of their narrow shape, and their flavour can be acrid when eaten raw. Cooking improves palatability, and leaves can serve as a passable potherb in mixed greens. Seeds, however, are outstanding: abundant, flavourful, nutritious, store well, grind easily, and cook into an excellent porridge or flour. Among the wild goosefoots of the Southwest, slimleaf goosefoot ranks near the top for seed quality, comparable to pitseed goosefoot and slightly superior to Fremont’s goosefoot. As a seed plant, it deserves a high edibility rating, especially for autumn foraging [2-3]. Taste, Processing & Kitchen Notes: Fresh leaves have a slightly bitter or acrid edge, common to many Chenopodium species, but lack the resinous flavour found in Dysphania. Boiling reduces both bitterness and oxalates, producing a mild, green vegetable similar to a stronger spinach. Because leaves are narrow, large quantities must be harvested to make a meaningful serving. Seeds are small but produced in great abundance. They vary from reddish-brown to nearly black and possess a thin seed coat that softens quickly during cooking. Toasting the seeds before boiling enhances their nutty aroma and reduces any earthy notes. Cooked seeds resemble a miniature quinoa, with a pleasant, grain-like texture and a subtle natural sweetness. The seeds grind easily into flour for breads, mush, pancakes, or thickening soups. Winnowing is straightforward because seed clusters dry cleanly on the plant [2-3]. Seasonality (Phenology): Slimleaf goosefoot emerges in late spring following warmth and moisture. Vegetative growth accelerates in early summer, with flowering typically beginning in mid-summer. Seeds mature from late summer into autumn. The seed heads remain on plants for several weeks after drying, allowing for flexible harvesting. Leaves can be gathered throughout the growing season, though the youngest spring and early-summer leaves are the mildest. In drought years, plants may remain small but still produce viable seed. Safety & Cautions (Food Use): Like all Chenopodium species, slimleaf goosefoot contains oxalates and saponins, particularly in the leaves. These anti-nutrients are reduced by boiling. Seeds are generally safe but should be cooked to improve digestibility. Because this species lacks the toxic essential oils of Dysphania, it is considered safe when consumed in normal foraging quantities. Individuals with kidney disorders should avoid excessive consumption of raw leaves [2-3]. Harvest & Processing Workflow: Leaves are best harvested young in late spring or early summer. Wash thoroughly to remove dust, then boil briefly to reduce oxalates. For seeds, wait until inflorescences dry and turn brown. Strip seed heads by hand, rub gently to free seeds, then winnow to remove chaff. For cooking, toast seeds lightly in a dry pan before boiling or add directly to soups, porridges, or mixed grain dishes. Dried seeds store well for months in sealed containers. Cultivar / Selection Notes: There are no formal cultivars, but Indigenous seed selection historically produced more productive local strains. Modern gardeners may similarly improve their local populations by saving seed from the largest, most seed-heavy plants. Look-Alikes & Confusion Risks: Slimleaf goosefoot can be confused with young tumbleweed (Salsola spp.), Russian thistle, or other slender Amaranthaceae members. However, tumbleweeds have spiny textures as they mature, while slimleaf goosefoot remains soft and pliant. It may also resemble other Chenopodium species, but none share its distinctly narrow, linear leaves combined with its mild scent and upright, delicate habit. Aromatic Dysphania species can be ruled out by scent alone. Traditional / Indigenous Use Summary: Slimleaf goosefoot was a significant food plant among several Indigenous nations, particularly those of the Great Basin, Colorado Plateau, and Plains margins. Seeds were collected in quantity, winnowed, ground into flour, and used for porridges, cakes, breads, or mixed with other grains. Its seeds were sometimes traded regionally. Leaves were occasionally cooked as vegetables, though they were less important than seeds. The plant’s abundance and reliability positioned it as a dependable seasonal staple.

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].