Atriplex glabriuscula
| Atriplex glabriuscula | |
| Light: |  |
| Moisture: |   |
| Soil pH: | 5.6-8.4 |
| Height: | 1' |
| Blooms: | Mid Summer-Mid Winter |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
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Atriplex glabriuscula
Propagation: Seed - sow April/May in situ. Germination is usually rapid.
Cultivation: Succeeds in full sun in any well-drained but not too fertile soil[1]. Most species in this genus tolerate saline and very alkaline soils[1].
This species is either very closely related to, or no more than part of, A. hastata[2].
Range: Coastal areas of N. W. Europe, including Britain.
Habitat: Sandy or gravelly shores, at or somewhat above the high tide mark[2].
Edibility: Young leaves - cooked[3].
Seed - used in piñole or ground into a meal and used as a thickener in making bread or mixed with flour in making bread.
Pollinators: Wind
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Wind: Tolerates maritime wind exposure
Seed Ripens: Late Summer-Early Fall
Flower Type: Monoecious
Known Hazards: No member of this genus contains any toxins, all have more or less edible leaves. However, if grown with artificial fertilizers, they may concentrate harmful amounts of nitrates in their leaves.
Links
References
- ↑ 1.0 1.1 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 2.0 2.1 Clapham, Arthur and Tom Tootin, Edmund Warburg. Flora of the British Isles. Cambridge University Press, 1962.
- ↑ Kunkel, Günther. Plants for Human Consumption. Koeltz Scientific Books, 1984.