Good King Henry

Chenopodium bonus-henricus A perennial herb, fairly common in most parts of England but rare in Scotland and Ireland, found especially in nitrogen-rich places like pastures, roadsides and farmyards. It flowers from June to September.

The name is said to come from Germany, where Henry, or Heinrich, is an elf-name for a woodland creature. Dodoens claims the name was intended to distinguish the plant from a poisonous species called Malus henricus (Bad Henry). Good King Henry was introduced as a vegetable from central Europe, during Roman times, and was commonly cultivated in medieval and Tudor times. Both this species and fat hen are valuable and versatile food plants, exceptionally rich in vitamin B, iron, calcium and protein. Good King Henry has commonly been used as a pot-herb or boiled like spinach as a green vegetable. The young shoots and flowering tops can be peeled, boiled and dressed like asparagus while the young leaves may be used in salads. The plant can also be made into a soup.