Goosefoot Bon-Henri: how to grow successfully

The bon-Henri goosefoot (also called “bon-Henri anserine”) is found in the wild almost everywhere in France in rich and shady lands.
Perennial, very resistant to cold, it can stay in place 4 to 5 years in a row. Its leaves, rich in calcium, iron and phosphorus, are eaten raw in salads or cooked like spinach.

The culture sheet

Sowing: March to April or October
Harvest: April to October
Duration of emergence: 5 to 6 months (autumn sowing), 10 to 15 days (spring sowing)
Culture period: 4 to 5 years
Watering: regular
Production: 15 to 20 leaves per plant

Sowing bon-Henri goosefoot

Preferably in autumn or in spring, trace shallow furrows spaced 40 to 50 cm apart along the edge of the vegetable garden, in a part where the lamb’s quarters can
stay in place for several years.
Distribute the seeds as evenly as possible.
Cover and tamp with the back of the rake.
Water in fine rain.

When the plants have 4 to 5 leaves, 1 month (for spring sowing) to 6 or 7 months (for fall sowing) later, eliminate the weakest plants
in each row, keeping one lamb’s quarters every 35 at 40 cm.

Caring for the bon-Henri goosefoot

Goosefoot is sensitive to drought which encourages early flowering to the detriment of leaf production.
From May, spread a good layer of flax sequins at the base to keep the soil moist. Water abundantly at the foot all summer.
At the end of June to mid-July, cut off any flower stems that form to stimulate leaf production.

Harvest bon-Henri goosefoot

Harvesting occurs in the summer following the fall sowing or the following year for spring sowing or division.
Break the petiole of the lower leaves by hand by pulling downwards.
Harvest as and when needed for immediate consumption.

Produce your seeds

Propagation by division, which is much easier, is greatly preferred to harvesting seeds. The number of plants obtained is largely sufficient for the average consumption of a family. Operate at the very beginning of spring, in March.

Select well bushy chenopods.
Cut out the circumference of the root ball with a spade, planting it vertically between 10 and 15 cm from the foot, all around the plant.
Pry up to lift, then extract the goosefoot by pulling at the base of the leaves.
With a sturdy knife, cut into 2 or 3 pieces with leaves and roots.
Immediately plant the pieces, in another place in the vegetable garden, spacing them 40 cm apart on the row.

Wait 4 to 5 years before sowing or re-planting goosefoot where you grew it previously.