The garden orache is an old spinach vegetable, which was already used in ancient times. The young leaves provide a very fine spinach. The leaves of this red orache variety are very decorative in the garden and on the plate. The leaves are harvested and can be eaten either raw as a salad or boiled like spinach. When spinach made its entry into European vegetable gardens in the 16th century, it all but drove out the garden orache, and since then it is somewhat of a forgotten delicacy, as its leaves taste much milder and the plant is generally more vigorous and more productive than spinach. Orache is not only useful in the kitchen, but also as a medicinal plant, dye plant and for production of biomass.
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