Red Orach (Atriplex hortensis) - bulk quantity (10 g)

The leaves are harvested and can be eaten either raw as a salad or boiled like spinach. When spinach made its entry into European vegetable gardens in the 16th century, it all but drove out the garden orache, and since then it is somewhat of a forgotten delicacy, as its leaves taste much milder and the plant is generally more vigorous and more productive than spinach. Orache is not only useful in the kitchen, but also as a medicinal plant, dye plant and for production of biomass.