Orach

Orach Garden Species

From the family Chenopodiaceae

The garden species of orach, Atriplex hortensis, originated in Eastern Europe and is now widely distributed in countries with temperate climates. In the past it was called mountain spinach and grown as a vegetable in its own right. The red form, Atriplex hortensis 'Rubra', is still eaten frequently in Continental Europe, particularly with game, and was used as a flavoring for breads.

The common orach, Atriplex patula, was considered a poor man's pot herb, which is a fact worth remembering when you are pulling out this invasive annual weed.

Species

Atriplex hortensis

Orach

Hardy annual. Ht 1.5m (5ft), spread 30cm (12in). Tiny greenish (boring) flowers in summer. Green triangular leaves.

Atriplex hortensis 'Rubra'

Red Orach

Hardy annual. Ht 1.2m (4tf), spread 30cm (1ft). Tiny reddish (boring) flowers in summer. Red triangular leaves.

Atriplex patula

Common Orach

Hardy annual. Ht 90cm (3ft) spread 30cm (12in). Flowers similar to orach, the leaves more spear shaped and smaller.

Cultivation

Propagation

Seed

If you wish to have a continuous supply of leaves, start off under protection in early spring, sowing the flat seeds directly into prepared plug trays. Cover with Perlite. When the seedlings are large enough, and after hardening off, plant out in a prepared site in the garden 25cm (10in) apart.

Pests and Diseases

In the majority of cases this herb is pest and disease free.

Maintenance

Spring: Sow seeds.

Summer: Cut flowers before they form.

Autumn: Cut seeds off before! they are fully ripe to prevent too much self-seeding.

Winter: Dig up old plants.

Garden Cultivation

This annual herb produces the largest and most succulent leaves when the soil is rich. So prepare the site well with well rotted manure. For Red Orach choose a site with partial shade as the leaves can scorch in very hot summers. The seeds can be sown in rows 60cm (2ft) apart in spring when the soil has warmed. Thin out to 25cm (l0in) as soon as the seedlings are large enough, and replant. Water well throughout the growing season.

As this plant is a very rapid grower, it is as well to do 2 sowings to ensure a good supply of young leaves. The red varieties look very attractive grown as a hedge. Remove flowering tips as soon as they appear. This will help maintain the shape of the plant.

If seed is not required, pick the flowers off as soon as they appear. To save the seed, collect before it is fully ripe, otherwise you will have hundreds of orach babies all over your garden and next door.

Harvest

Pick voting leaves to use fresh as required. The herb does not dry or freeze particularly well.

Culinary

The young leaves can be eaten raw in salads, and the red variety looks most attractive. The old leaves of both species ought to be cooked as they become slightly tough and bitter. It can be used as a substitute for spinach or as a vegetable, served in a white sauce. It is becoming more popular in Europe, where it is used in soups.

Red Orach Soup

450g (1 lb) potatoes

225g (8oz) young red orach leaves

50g (2oz) butter

900ml (1'Apt/314 cups) chicken stock

1 clove garlic, crushed Salt and black pepper 4 tablespoons sour cream

Peel the potatoes and cut them into thick slices. Wash the orach and cut up coarsely. Cook the potatoes for 10 minutes in salted water, drain. Melt the butter in a saucepan with the crushed garlic and slowly sweeten; add the red orach leaves and gently simmer for 5-10 minutes until soft (if the leaves are truly young then 5 minutes will be sufficient). Pour in the stock, add the parboiled potatoes, and bring to the boil; simmer for a further 10 minutes. When all is soft, cool slightly then puree in a blender or liquidize. After blending, return the soup to a clean pan, add salt and pepper to taste and heat slowly (not to boiling). Stir in the sour cream, and serve.

Container growing

The red-leafed orach looks very attractive in containers, provided you don't let it get too tall. Nip out the growing tip and the plant will bush out, and do not let it flower. Use the peat, bark mix of potting soil. Keep the plant in semi-shade in high summer and water well at all times. If watering in high sun, be" careful not to splash the leaves, as they can scorch, especially the red variety.

Medicinal

This herb is no longer used medicinally. In the past it was a home remedy for sore throats, gout, and jaundice.