PlantFiles: Pitseed Goosefoot
Chenopodium berlandieri var. boscianum

This is an ancient pre-hispanic
food eaten by the native mexican
tribes. Eaten as a fresh or
cooked green vegetable, as a
cooked grain porridge or ground
into a flour.

Succulent leaves resemble
lambsquarter and are eaten raw
when young.

Thrives in hot weather without
bolting.

When the plant matures the leaves
turn fiery red and can be harvested
with the immature seed head for
braising.

The bright red color is retained after
cooking. (30-40 days for raw greens;
60-100 days for cooked greens and
tops)