Good King Henry

Good King Henry

Good King Henry (Chenopodium bonus-henricus) is a perennial plant native to Southern Europe. It is a species that is semi-wild and it can grow up to 75 cm with long, arrow shaped leaves. The flavor is likened to that of spinach but it becomes increasingly bitter as the season progresses. The edible leaves are eaten raw in salads or alternatively they are steamed or boiled. The young shoots and flower buds are also edible but they are usually always served cooked.  The plant has a colorful range of names, including Blite, Lincolnshire Spinach, Wild Spinach, All-good, Goosefoot, Mercury and Poor man’s Asparagus. This extensive list suggests that it has been eaten in Britain for a long time – in fact records indicate that it was of some significance in Tudor gardens. There are also plenty of archaeological remains that show it was an important part of the Anglo-Saxon diet for many centuries. Today, the consumption of Good King Henry is highly localized, principally in Lincolnshire. It is grown on a small scale by a few market gardeners and sold on local produce stalls. For the cultivation of Good King Henry deep soil is best. Trenches about 60cm deep and 40cm apart are required, with an ample application of manure. The plants are grown at intervals of around 30cm, although they can also be found in the wild. Cropping can begin in spring, as some of the new shoots may be cut as they appear from this period until early summer. All cutting should then stop so that shoots are allowed to develop. The leaves may be harvested a few at a time until the end of August. In the past Good King Henry was a more integral part of the English diet, used as a substitute for spinach and asparagus. In recent times it’s popularity has waned due to the ready availability of other, better known vegetables. Many locals hope to raise awareness of this forgotten food and increase the demand for it, consequently supporting small-scale producers.