Good King Henry

Good King Henry (Chenopodium bonus-henricus) is a hardy perennial leaf vegetable in the Amaranthaceae family, long cultivated in European cottage gardens. Its broad, arrow-shaped leaves taste much like spinach, and the tender young flower stalks can be eaten like asparagus. The plant contains saponins and should not be consumed raw in large quantities. It overwinters reliably in well-drained soil and returns vigorously each year, making it an exceptionally low-maintenance crop.

Growing

Seeds require cold stratification before sowing — place them in moist medium in the refrigerator for one to two weeks before sowing. Sow directly into light, well-drained soil approximately 1 cm deep once soil begins to warm (around 5 °C), and continue sowing in batches through early summer. Keep the seedbed consistently moist during germination, which takes 15–30 days. Thin or transplant to a final spacing of 20–50 cm between plants and 50 cm between rows. The plant reaches about 100 cm tall at maturity.

Care

Water regularly during dry spells, especially in the first year while the plant establishes its root system. Once established, Good King Henry is drought-tolerant and needs little supplemental feeding; an annual top-dressing of compost is sufficient. Remove flower heads if leaf production is the priority, but allow some stalks to elongate for asparagus-style harvesting. The plant tolerates full sun to partial shade; good drainage is essential for successful overwintering.

Harvest

Harvest young leaves once the plant is well established — typically from the second year onward — by picking individual leaves or cutting the rosette back, allowing regrowth. Harvest tender flower stalks before the buds open, treating them like asparagus. Leaves are ready when bright green and 5–10 cm long. The harvest window extends from when new growth emerges in spring until flowering slows in late summer.

In the kitchen

Use young leaves lightly steamed or wilted as a substitute for spinach in quiches, pasta fillings, soups, and side dishes. Steam or briefly boil the tender flower stalks and serve with butter, olive oil, or hollandaise as you would asparagus. Avoid eating large amounts raw due to saponin content. The mild, slightly earthy flavour pairs well with eggs, cream, and sharp cheeses.

Storing

Fresh leaves keep in the refrigerator in a sealed bag or container for 3–5 days. Blanch and freeze for longer storage of up to 6 months. Flower stalks are best used the day they are harvested but will keep refrigerated for 1–2 days.