Orach

About 100 species of evergreen and semi-evergreen annuals, perennials, and shrubs make up this genus, which occurs worldwide in both temperate and warm regions. Orachs are closely related to goosefoots (Chenopodium species, see epazote). They are unusual in being mostly salt-tolerant, which gives them potential in reclaiming saline soil. Most contain large amounts of saponins, which are toxic in excess. Various species are used: fourwing saltbush (A.canescens) from southwestern N America, which has edible foliage and seeds and is burned to produce mineral-rich ashes that enhance the color of blue corn products; sea orach, tree purslane (A. halimus), a S European shrub with silver-gray, edible leaves that are burned to produce an antacid powder. The Australian A. nummularia tolerates drought and saline soils and was used by early settlers as a soap substitute, vegetable, and cure for scurvy and blood diseases. The majority of orachs are pot-herbs, added to a dish to enhance its flavor or nutritional value but rarely eaten as a vegetable on their own. An exception is the European halberd-leafed saltbush, or spearscale (A. patula), which has edible spinach-like, vitamin-rich leaves.

Fast-growing annual with upright, often red-tinged stems and triangular to heart-shaped leaves, to 18cm (7in) long. Insignificant yellow-green, red-flushed flowers appear in spike-like panicles, reaching 20cm (8in) long, in summer.

Common Name:	Orach
Other Names:	Moutain Spinach
Botanical Name:	Atriplex hortensis
Genus:	Atriplex
Family:	Chenopodiaceae
Native Location:	Asia, widely naturalized in Europe and N America.
Cultivation:	Well-drained soil in sun; grows well in coastal locations.
Propagation:	By seed sown in autumn. A. hortensis and A. h. 'Rubra' self-seed freely.
Harvest:	Leaves are picked as required and used fresh.
Height:	60cm-1.2m (2-4ft)
Width:	15-30cm (6-12in)
Variations:	Crimson Plume Has red-purple leaves that retain color when cooked. Purple Savoyed Has thick, puckered, purple leaves. 'Rubra' (Red orach, red mountain spinach) Has beet-red foliage and flowers, and comes true from seed. 'Ruby' Has vivid deep purple leaves and an excellent flavor Height: 1.2-2m (4-6ft). 'Yellow' Has pale green-yellow leaves and a good flavor.
Hardiness:	Half hardy
Parts Used:	Leaves
Properties:	A mildly irritant herb that stimulates the metabolism
Medicinal Uses:	Internally to dispel sluggishness.
Culinary Uses:	It may be eaten raw cooked, on its own, or mixed with other vegetables, such as spinach. Traditionally cooked with sorrel to reduce acidity of the latter. Seeds can be eaten.
Bibliography:	Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 137-138