The image, above, shows the full fat hen plant (Chenopodiumalbum), top left. Also shown are the mature plant in flower,
top right and two views of the immature plant, bottom..
| Common Name: Fat Hen |
| Scientific Name: Chenopodium album |
| Other Names: White Goosefoot, Lamb's Quarters, Lambsquarters, Missouri Lambsquarters, Stevens' Lambsquarters, Lateflowering Goosefoot or Pigweed |
| Family: Amaranthaceae |
| Range: Most of Europe, including Britain, north to 71° N,. N. and S. Africa, Asia, Australia and N. America |
Physical Characteristics
Chenopodium album is a hardy Annual plant, growing to 90cm (3 ft) by 20cm (8 in) in size. It is not frost tender. The plant flowers from July to October and seeds ripen from August to October. The flowers are hermaphrodite and are wind pollinated.
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| Edible Parts: Flowers, Leaves, Seed, Young Infloresences |
 Edibility Rating: 3 
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 Known Hazards: Although no reports of toxicity have been given for this species, it should be noted that Fat Hen contains saponins. These are toxic compounds, however, they are only poorly absorbed by the body and tend to pass through the gut without causing harm. Saponins are also broken down by cooking. Still, if eating this plant for the first time it is advisable not to consume in large quantities. The plant is also high in oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition (but only the raw leaves contain oxalic acid, which is reduced on cooking). There are also reports that plants grown in nitrogen-rich soils will concentrate these nitrates in their leaves. Nitrates have been shown to cause many health problems including stomach cancers and blue-baby syndrome. In nitrogen-rich soils, the plants can also concentrate hydrogen cyanide, though quantities are typically low.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Fat Hen along with all the Fat Hen containing recipes presented on this site, with 6 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Fat Hen as a major wild food ingredient.
Fat Hen, Chenopodium album, (also known as: White Goosefoot, Lamb's Quarters, Lambsquarters, Missouri Lambsquarters, Stevens' Lambsquarters, Lateflowering Goosefoot or Pigweed) is a fast-growing, upright, weedy annual species of goosefoot, very common in temperate regions, growing almost everywhere in soils rich in nitrogen, especially on wasteland. It tends to grow upright at first, reaching heights of 30-80 cm, but typically becomes recumbent after flowering (due to the weight of the foliage and seeds) unless supported by other plants. It is a member of the Amaranthaceae (the Amaranth family) and like most of the plants in this family bears flowers on long spikes and yields edible and nutritious seeds.
Fat Hen leaves can be eaten as a vegetable, either steamed in entirety, or the leaves cooked as a leaf vegetable (like spinach). Each plant also produces tens of thousands of black seeds. These are very nutritious, high in protein, vitamin A, calcium, phosphorus, and potassium. In the past it was grown as a poultry feed (both seeds and leaves). Indeed, Fat Hen seeds are some of the most common seeds found in neolithic sites indicating widespread consumption of the plant during prehistoric times. The seeds can also be sprouted and added to salads.
The young inflorescences, when boiled or steamed make a very tasty broccoli substitute.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Fat Hen as a major wild food ingredient.
Fat Hen, Chenopodium album, (also known as: White Goosefoot, Lamb's Quarters, Lambsquarters, Missouri Lambsquarters, Stevens' Lambsquarters, Lateflowering Goosefoot or Pigweed) is a fast-growing, upright, weedy annual species of goosefoot, very common in temperate regions, growing almost everywhere in soils rich in nitrogen, especially on wasteland. It tends to grow upright at first, reaching heights of 30-80 cm, but typically becomes recumbent after flowering (due to the weight of the foliage and seeds) unless supported by other plants. It is a member of the Amaranthaceae (the Amaranth family) and like most of the plants in this family bears flowers on long spikes and yields edible and nutritious seeds.
Fat Hen leaves can be eaten as a vegetable, either steamed in entirety, or the leaves cooked as a leaf vegetable (like spinach). Each plant also produces tens of thousands of black seeds. These are very nutritious, high in protein, vitamin A, calcium, phosphorus, and potassium. In the past it was grown as a poultry feed (both seeds and leaves). Indeed, Fat Hen seeds are some of the most common seeds found in neolithic sites indicating widespread consumption of the plant during prehistoric times. The seeds can also be sprouted and added to salads.
The young inflorescences, when boiled or steamed make a very tasty broccoli substitute.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Fat Hen recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
Page 1 of 1
| A Messe of Greens Origin: Britain | Fat Hen Quiche Origin: British | Wild Greens Soup Origin: Britain |
| Fat Hen and Potato Gratin Origin: British | Potato and Fat Hen Frittata Origin: Britain | Wild Herb Casserole Origin: Britain |
Page 1 of 1