Stinking Goosefoot. Arrach - Wormseed

Chenopodium vulvaria

Physical Characteristics

Chenopodium vulvaria is a ANNUAL growing to 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 4. It is in flower from July to September, 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 and can grow in saline soils. It cannot grow in the shade. It prefers moist soil.

Distribution

Europe, including Britain, from Scandanavia south and east to N. Africa and S.W. Asia.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Leaves and flower buds - cooked and used like spinach. The raw leaves should only be eaten in small quantities, see the notes above on toxicity. Although edible, the smell of the leaves would discourage most people from using this plant[K]. Seed - cooked. Ground into a powder, mixed with wheat or other cereals and used 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.

Medicinal Uses

Antispasmodic Eczema Emmenagogue Women's complaints The whole plant is antispasmodic and emmenagogue[4]. Used to expel worms from the bowel. [301] Also used for the fungal infections and as a cardiac stimulant. Form of treatment for acute gout [301]. An infusion of the dried leaves is used in the treatment of hysteria and nervous troubles connected with women's ailments[4]. In chinese medicine wormseed oil is used for rheumatism, eczema and bites [301].

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].