Goosefoots

Goosefoots is a common name used for several plants in the family Amaranthaceae, especially those in the subfamily Chenopodioideae, including Chenopodium album (common lamb’s quarters), Chenopodium quinoa (quinoa), and Atriplex hortensis (red goosefoot). The name derives from the shape of the leaves, which can resemble a goose’s foot.

Goosefoots are mainly annual or short‑lived herbaceous plants. Leaves are often triangular or diamond-shaped with lobed margins, sometimes bearing a pale, mealy coating on young growth. Flowers are small and inconspicuous, arranged in dense panicles. Seeds are small and variable in color, from pale to dark.

They have a broad, temperate distribution and are especially common in Europe, Asia, and newly colonized regions worldwide. Goosefoots thrive in disturbed soils and are frequently found in fields, gardens, roadsides, and waste areas. Some species are cultivated for their edible greens or seeds, while others are considered weeds in agricultural crops.

Culinary and practical uses vary by species. Leaves and young shoots of many goosefoots are eaten as leafy greens in various cuisines, usually cooked to reduce bitterness and oxalates. Chenopodium quinoa is cultivated for its nutritious seeds, which are a staple grain in the Andean region. Nutritional value often includes vitamins A and C, minerals, and protein.

Toxicity and cautions include the presence of oxalates and, in some species, compounds that can irritate the digestive system if consumed raw in large quantities. Proper preparation and moderation are advised, particularly for individuals with kidney stone risk or oxalate sensitivity.

Ecology and management notes: as both wild and cultivated plants, goosefoots can behave as weeds in croplands. Management typically combines crop rotation, mechanical removal, and, where appropriate, chemical controls.