Atriplex lapathifolia
| Atriplex lapathifolia | |
| Light: |  |
| Moisture: |   |
| Soil pH: | 5.6-8.4 |
| Height: | 3' |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
 | |
Atriplex lapathifolia
Propagation: Seed - sow April/May in situ[1]. Germination is usually rapid.
Cultivation: We have very little information on this species and do not know if it will be hardy in Britain, though it should be possible to grow it as a spring-sown annual. It is quite possibly no more than a synonym for A. patula[2]. The following notes are based on the general needs of the genus.
Succeeds in full sun in any well-drained but not too fertile soil[3]. Most species in this genus tolerate saline and very alkaline soils[3].
Range: Western N. America
Habitat: By the coast and inland, especially on saline or alkaline soils[2].
Edibility: Young leaves - cooked[4].
Seed - cooked[4]. Used in piñole or ground into a meal and used as a thickener in soups and stews, or mixed with cereal flours to enhance their nutritional value when making bread, biscuits, cakes etc.
Pollinators: Wind
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Wind: Tolerates strong winds
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.
Also Known As: A. patula. L. - correct name?
Links
References
- ↑ Rice, Graham. Growing from Seed Volume 2. Thompson and Morgan, 1988.
- ↑ 2.0 2.1 Hitchcock, Leo. Vascular Plants of the Pacific Northwest. University of Washington Press, 1955.
- ↑ 3.0 3.1 Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ 4.0 4.1 Harrington, Harold. Edible Native Plants of the Rocky Mountains. University of New Mexico Press, 1967.