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If you have it in your garden, you probably, like most gardeners, consider it a scourge – a very hardy and resilient weed that is hard to get rid of and spreads quickly. You should, however, know that this weed contains more omega-3 fatty acids than fish oil and is immensely beneficial for our health.
This weed is a treasure for the whole family
Its shoots contain up to 2.2% proteins, 0.5% beneficial fats, 6.5% carbohydrates, 1.2% fiber and 2.2% minerals (especially potassium, magnesium, calcium, iron, phosphorus and trace elements).
It is rich in vitamin C and provitamin A, as well as vitamins B1 and B2. It also contains glycosides, mucilages, saponins, bitters, essential oils, flavonoids and organic acids (citric, ascorbic, asparagic, glutamic).
Orache has seven times more beta-carotene than carrots, six times more vitamin E than spinach and fourteen times more omega-3 fatty acids.
These vitamins and minerals are ideal for the prevention of cancer, stroke and heart diseases.
It has even been shown to help patients suffering from insomnia.
Effects on health:
- helps the heart and circulatory system
- fights insomnia
- maintains strong bones and joints
- anti-inflammatory effects
- strengthens immunity
- helps with hypertension
- antidepressant effect
- helps with type 2 diabetes
- contains more vitamin A than any other green leafy vegetable
- prevents cardiovascular diseases and stroke.
A miracle for the skin and bones
Orache can, when applied topically as mashed leaf pulp, treat several skin conditions, reduce swelling after insect bites, lessen wrinkles and remove scars. If you suffer from hair loss or brittle nails, orache can also effectively treat these problems.
The minerals found in orache protect bones from osteoporosis. Orache is also an excellent source of omega-3 fatty acids, which protect against heart disease and improve the immune system. In Chinese medicine, orache is used to treat diarrhea, intestinal bleeding, dysentery and hemorrhoids.
Both the leaves and the fleshy stems of orache are consumed; the stems are best cut when young. At that time their taste is pleasant, slightly sour, mildly peppery with a salty note. When the plant begins to flower, its leaves toughen and gain a sharper taste — this can be removed by briefly dipping the leaves in hot water. Juicing the leaves and drinking the fresh juice is also an excellent method.
How to grow
If you can’t find seeds of this vegetable in stores, check online shops. It is a warmth-loving vegetable, so you can start sowing as soon as it warms up and frosts are no longer a risk. Orache needs plenty of sun and well-draining soil. It grows very quickly and you can harvest the first crop as early as three weeks after sowing
Harvest it up to flowering, that is two to three times per season. Flowering plants have tough leaves and a sharp taste.
