Orache

Orache is the common name for several species in the leafy-vegetable genus Atriplex, in the Amaranthaceae family. The best-known species is Atriplex hortensis, commonly called red orache or garden orache, which has a long history as a cultivated leafy green in Europe and Asia and is sometimes referred to as mountain spinach because of its spinach-like use in cooking.

Orache plants are annuals or short-lived perennials with upright stems and large leaves. Leaves are typically arrowhead- or oval-shaped and can range in color from green to red or purple, depending on variety. The plant produces small flowers arranged in dense inflorescences, with seeds that are light and small.

Cultivation and use: Orache prefers cool-season growing conditions and is relatively tolerant of poor soils and light frost. It can tolerate some drought but may bolt in hot weather. It is grown primarily as a leafy vegetable; leaves and young shoots are harvested for cooking. The greens can be prepared similarly to spinach and are commonly boiled, steamed, or sautéed, and may be used raw in salads when young. Flavor is mild and slightly earthy, with color depending on the cultivar.

Nutrition and cautions: Orache provides vitamins A and C and minerals such as calcium and iron. Like other oxalate-containing greens, it can contribute oxalates to the diet, which can affect mineral absorption if consumed in large amounts; cooking can reduce oxalate levels. Overall, orache is used as a versatile, spinach-like green in various cuisines.