Good King Henry (Chenopodium bonus-henricus)
Native to much of central and southern Europe, this herb dates back to Neolithic times. At one time, Good King Henry was widely cultivated as a vegetable and can still be found around villages, and old gardens, ruins, churchyards, farmhouses and pastures.
Although popular in medieval Britain, this plant was not named after Henry VIII. The specific epithet, bonus-henricus, derives from the central-European heathen fairy ‘Guter Heinrich’, rather than from the king of England.
It has many common names, including markery, English mercury, Lincolnshire spinach, mercury goosefoot, perennial goosefoot, spear-leaved orache, prickly saltwort, fat hen and shoemakers' heels.
Good King Henry starts to mature very early on in the year. From April to June, you can harvest the growing shoots (cook and eat like asparagus). After June leave the shoots to develop, and eat the succulent young leaves and flowering stems in salads or cooked like spinach. More mature flowers can be sautéed in butter. Seed can even be ground and mixed with flour then used in making bread. The seed is small but is easily harvested (It should be soaked in water overnight and thoroughly rinsed).
Sowing and growing
Germination can be slow and erratic. Some seeds may germinate within a week or so, but others can take more than a month. Two or three mature plants is enough for the needs of a family, but it's best to start with a lot of seeds.
Good King Henry hates root disturbance and transplants from trays will sulk for days and may not recover. For the best chance of success, either sow directly in spring-summer: just cover seed with a little soil; keep moist at all times, and keep weed free; or sow in pots, a few seeds to each pot. Let the seedlings grow until they have enough roots to transplant without disturbing the rootball.
Plants are slow growing in the 1st season - keep hoed and harvest only a few leaves. A full harvest possible in the 2nd year.
Although popular in medieval Britain, this plant was not named after Henry VIII. The specific epithet, bonus-henricus, derives from the central-European heathen fairy ‘Guter Heinrich’, rather than from the king of England.
It has many common names, including markery, English mercury, Lincolnshire spinach, mercury goosefoot, perennial goosefoot, spear-leaved orache, prickly saltwort, fat hen and shoemakers' heels.
Good King Henry starts to mature very early on in the year. From April to June, you can harvest the growing shoots (cook and eat like asparagus). After June leave the shoots to develop, and eat the succulent young leaves and flowering stems in salads or cooked like spinach. More mature flowers can be sautéed in butter. Seed can even be ground and mixed with flour then used in making bread. The seed is small but is easily harvested (It should be soaked in water overnight and thoroughly rinsed).
Sowing and growing
Germination can be slow and erratic. Some seeds may germinate within a week or so, but others can take more than a month. Two or three mature plants is enough for the needs of a family, but it's best to start with a lot of seeds.
Good King Henry hates root disturbance and transplants from trays will sulk for days and may not recover. For the best chance of success, either sow directly in spring-summer: just cover seed with a little soil; keep moist at all times, and keep weed free; or sow in pots, a few seeds to each pot. Let the seedlings grow until they have enough roots to transplant without disturbing the rootball.
Plants are slow growing in the 1st season - keep hoed and harvest only a few leaves. A full harvest possible in the 2nd year.
