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Red Orach: A Delicious Plant For A Delicious Spring Soup

By Adina Dosan (adinamitiApril 18, 2012
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Spring is here and the market is full of red orach, waiting to be cooked into a delicious soup or a salad. I know that red orach isn't as well known in the U.S. as it is in Europe, so let me tell you a few things about this great plant. I'm sure you will include red orach soup in your menu after reading my article!

Gardening picture

 

Red orach plant I've always wondered why the red orach soup reminds me of my grandparents and of old times. Maybe because they were cooking it so often when I was a child that I began to like it. too. Red orach soup is perfect for hot summer days; you can eat it cold, from the fridge and its sour taste will chill you a bit. Red orach, or Atriplex hortensis also known as French spinach, German Mountain Spinach, saltbush or Garden orache, is a hardy Green Orach-Atriplex hortensis var viridisannual leaf vegetable. It is placed in the Amaranthaceae family the goosefoot subfamily; also placed by some botanists in the Chenopodiaceae family [1], same as spinach, beet and chard. [2] The name goosefoot comes from the plant's leaves which have the form of a goose's foot. The name of saltbush comes from the plant's tolerance to salty and alkaline soil. Its taste is similar to spinach, but it doesn't have the same nutritional value.[3]

Red orach from the market-Atriplex hortensis var suberRed orach is originally from Asia and Europe and has been cultivated since ancient times. Initially it grew wild, the Atriplex ritens, but gardeneres have obtained more cultivars and varieties during the time, with a better taste and nutritional value. In Romania we have four orach varieties: red orach with red  leaves - Atriplex hortensis varRed orach in my garden suber; with purple leaves;  Atriplex hortensis var purpurea; with green leaves; Atriplex hortensis var. viridis; and yellow leaves - Atriplex hortensis var. luteus.[4],[4a]

Red orach can grow up to 6 feet tall, with a branching stem, leaves are soft, oblong, triangle and goosefoot shaped. Flowers are small, green or purple, according to the foliage's color.

 Red orach plants with flowersRed orach with flowers and seeds

Red orach achenes with seedsFruits are the same color and contain the seeds which are achenes type, meaning they are enclosed into a membrane which appears to be the seed itself. [3] Red orach are self-sown plants and they grow well in cooler conditions, same as spinach. Warmth hurries the blooming, instead of leaves growth. The seeds can be sown in early spring and the plant is harvested while it's still young, preferably in April. Another harvest can be started in August for late fall.

Red orach sprout in April

 I have sown red orach seeds in my garden last September, but an unexpected freeze came and no plant popped out. Therefore I dug up the garden and waited for spring. Fortunately, this spring lots of red orach purplish plants sprouted on that bed from the seeds I had sown last fall.

 Red orach's leaves are used for making a delicious sour soup, especially the purple ones which are more pleasant to sight, because it colors the soup in purple. The leaves are also used for an excellent spring salad.

Atriplex hortensis var rubraYellow orach leaves-Atriplex hortensis var luteus

Red orach, green onions, dill and lovage Red orach sour soup recipeRed orach soup

- red orach leaves a large bowl full

- 2 tablespoons rice washed

- a few green onions

- lovage

- 1 lemon

- 2 eggs

- 1 tablespoon vegetable oil (sunflower preferably)

Chopped red orach leavesFill a gallon pot two-thirds full with water, bring to boil. Add washed rice and 1 teaspoon salt. Wash red orach leaves well and rip them off Green onions and lovagefrom the stem. Chop and add them to the soup when the water is boiling. Also chop and add the white part of the green onions to the soup. When the rice is cooked, add the onions' chopped green leaves, let it boil for another 5 minutes, then put the pot aside. Add the juice from a lemon Omelet chopped for the red orach soupand stir, then add chopped lovage. Make an omelet with the 2 eggs in vegetable oil, chop it and add it to the soup. We're usually using a special sour juice for souring our soups (instead of lemon), which we  call "bors". It is a very healthy juice made of wheat waste and corn flour. It is very good for souring the soups or broths. I'm making my own "bors" as are many of us, here in Romania.

I hope I have convinced you about using red orach for cooking, but if you can't find it in your part of the world, you can always use letuce for this kind of soup, only it won't have the same color.

[1] - Dave's Garden PlantFiles Atriplex hortensis

[2] - Wikipedia Chenopodieaceae

[3] - Wikipedia Atriplex hortensis

[4] - Agricultor.ro

[4a] - Footnote to edis.ifas.ufl.edu article


 


  About Adina Dosan  
Adina DosanAdina is a Romanian plants and pets addicted, always happy to share her experience. Follow her on Google.

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Discussion about this article:
SubjectTopic StarterRepliesViewsLast Post
Late in the game.... GrowingCzech 1 1 Sep 24, 2014 12:02 AM
A totally new veggie to me! Tammy 7 32 Apr 21, 2012 4:37 AM
Delicious fwromanian 1 9 Apr 20, 2012 2:54 PM
It springs up here CLScott 1 11 Apr 18, 2012 11:15 PM
Name of soup in Romanian psychloman 1 13 Apr 18, 2012 11:12 PM
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