Green Orache (Atriplex hortensis) organic

is written evidence of the cultivation of orache seeds in Central Europe already around 800 AC in the estate of Charlemagne and some time later with Hildegard von Bingen.

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.

100 green orache seeds