Red Aztec Spinach (Huauzontle)

Chenopodium berlandieri 

Germination 79% Oct 2023 Packed for 2024

Huauzontle (pronounced wah-woon-tleh) is a traditional Mexican vegetable and an ancient crop with origins tracing back to pre-Hispanic times. It belongs to the Amaranthaceae family, closely related to quinoa, amaranth, and spinach.

This species grows widely across North America, from Canada south to Michoacán, Mexico, and it is widely foraged as a popular vegetable along with other closely related species, but this red variety is special. It has a long history of use in Mexico, both for its leaves and its seeds (which are like a smaller version of quinoa). The seeds have somewhat thinner coats than other types. Of course, the red leaves are also eaten, and they're excellent raw or cooked like spinach. 

Characteristics: Huauzontle has long, slender stems topped with clusters of small, edible green flower buds that resemble broccoli or quinoa flowers. The plant can grow up to 1.5 meters (5 feet) tall.  It has a mild, slightly grassy taste, somewhat similar to spinach but earthier. Huauzontle is highly nutritious, packed with protein, fiber, iron, calcium, and vitamins A and C. It is also rich in antioxidants and considered a superfood.

Culinary Uses: In Mexican cuisine, huauzontle is often battered, fried, and served with cheese (as in tortas de huauzontle), or incorporated into stews and soups. Its seeds are edible and can be used similarly to quinoa or toasted for a nutty addition to dishes.

Cultural Significance: Huauzontle has been cultivated for centuries, with a deep cultural connection to the indigenous peoples of Mexico. It is a staple ingredient in many traditional dishes and ceremonies.

Growing Huauzontle: Plant huauzontle seeds in late spring or early summer when temperatures are consistently warm. Use well-draining soil rich in organic matter. Huauzontle is hardy and can tolerate poor soils but thrives with a good nutrient base. Sow seeds about 1/4 inch deep and 12–18 inches apart to give the plants room to grow.

Huauzontle is drought-resistant but grows best with consistent moisture. Water lightly once the topsoil dries out but avoid waterlogging. Full sun is ideal, but it can tolerate partial shade in very hot climates. Weed regularly to prevent competition, especially during the plant's early growth stages. Thin out weaker plants if the seedlings are overcrowded.

Harvesting: Harvest when the flower buds are well-formed but before they bloom. Use scissors or a knife to snip the upper stems where the clusters are densest. The plant may produce multiple harvests if cut carefully.

Preparing Huauzontle: Rinse the stems and buds thoroughly to remove dirt or insects. Trim off any tough or woody stems. Boil huauzontle for 5–10 minutes to soften its texture and reduce bitterness. For dishes like tortas de huauzontle, coat small bundles in egg batter and fry until golden. Also consider wrapping the buds around chunks of cheese, secure with toothpicks, batter, and fry.

Add Huauzontle to broths or stews for a hearty, earthy flavor. Or use tender stems and buds in stir-fries as a leafy green substitute. You can also toast the seeds or use them as a protein-rich addition to salads, granolas, or porridges.