Desert Goosefoot

Chenopodium pratericola

Physical Characteristics

Chenopodium pratericola is a ANNUAL growing to 0.7 m (2ft 4in) by 0.3 m (1ft). 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) and medium (loamy) soils. Suitable pH: neutral and basic (mildly alkaline) soils and can grow in very alkaline soils. It cannot grow in the shade. It prefers dry or moist soil.

Distribution

N. America - in most areas. A casual in Britain[17].

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Shoots Edible Uses: Young leaves edible when boiled but only modest in quality. Seeds abundant, nutritious, mild-tasting, and excellent when toasted or boiled. A reliable wild grain in desert and semi-desert regions. Leaves and young shoots - cooked and eaten like spinach[257]. Seed - cooked. It can be ground into a powder and mixed with wheat or other cereals in making bread etc. 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. Edible Uses & Rating: Both leaves and seeds are edible, though the leaves are of modest culinary value and the seeds are clearly superior. Traditional accounts record the leaves being used as cooked greens among the Pima, but they tend to be too mineral-rich or acrid for routine consumption without boiling. The seeds, however, rank well within the genus: abundant, nutritious, and easy to harvest with minimal processing. They compare favourably to the better-known pitseed, slimleaf, or Fremont’s goosefoot species. Desert goosefoot receives a moderate rating for leaves and a high rating for seeds, making it a useful resource in desert foraging [2-3]. Taste, Processing & Kitchen Notes: Fresh leaves usually have a slightly saline or earthy aroma and may contain enough oxalates to cause mild sharpness on the tongue. They improve somewhat with boiling but rarely develop a pleasant flavour. Because the leaves are thin and often toughen as the plant matures, they are best harvested young. By contrast, the seeds offer a mild, grain-like taste reminiscent of quinoa or amaranth, with a faint nuttiness enhanced by toasting. Raw seeds are firm and require cooking. Toasting pops some seeds and provides a roasted character, while boiling transforms them into a soft porridge that can be sweetened or salted. Mixing toasted and boiled preparations yields excellent flavour. The pericarp is thin and typically comes free with slight rubbing or after cooking [2-3]. Seasonality (Phenology): Desert goosefoot germinates in spring or early summer as moisture allows. Flowering occurs from mid-summer onward, with seed production peaking in late summer to autumn. Seed heads remain intact on dry stalks well into the season, often persisting until early winter. Leaves decline in quality as temperatures rise, but seeds remain harvestable for many weeks, allowing flexible collection times [2-3]. Safety & Cautions (Food Use): As with all Chenopodium species, leaves contain saponins and oxalates; boiling is required to mitigate harshness. Individuals sensitive to oxalate-rich vegetables should moderate consumption. Seeds are safe when cooked thoroughly but should be rinsed if bitterness persists. Foraging should avoid roadside or contaminated soils where salts or pollutants may accumulate [2-3]. Harvest & Processing Workflow: Leaves are best harvested young and boiled immediately to reduce bitterness. Seeds should be collected as plants dry and turn tan or brown. Using a bucket or cloth, seed heads can be stripped easily by hand. Winnowing removes chaff, and seeds can then be toasted, boiled, or ground into flour. Because seeds persist on dry stalks, multiple visits can maximise yield. Cultivar / Selection Notes: No named cultivars exist. Subtle variation occurs among wild populations in leaf shape, plant height, and seed colour, but all share similar culinary value. For permaculture systems, selecting individuals with larger seed clusters may gradually improve yields. Look-Alikes & Confusion Risks: Desert goosefoot resembles Nevada goosefoot, slimleaf goosefoot, and certain forms of C. album. Location provides strong clues: desert goosefoot prefers sandy, open, sometimes salty soils within sagebrush or juniper landscapes. Leaves are typically narrower and less mealy than pitseed goosefoot and lack the resinous scent of Dysphania species. Because species are variable, careful comparison of habitat, scent, leaf texture, and seed morphology is essential. Traditional / Indigenous Use Summary: The Pima and other Indigenous groups gathered the leaves as a vegetable and likely used the seeds as part of traditional grain-processing practices common across the Southwest and Great Basin. While documentation is less extensive than for pitseed or slimleaf goosefoot, the species’ ecological abundance suggests it was a consistent, if secondary, contributor to traditional plant-based diets.

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].