Chenopodium berlandieri subsp. nuttalliae
As with other members of the goosefoot family, huauzontle is edible; it is typically prepared in a manner similar to spinach or broccoli. Alternatively, huauzontles can be encased in an egg batter and deep-fried with a stick of salty Mexican cheese.
The plant Chenopodium nuttalliae is closely related to Chenopodium quinoa from the Andes (known as quinoa), but the seeds do not contain saponins as quinoa seed does. With huauzontle, the immature seed head or inflorescence is eaten, and the mature seeds are harvested for food in parts of Mexico and ground into flour to make tortillas. Prior to the development of maize]] by Native Americans in Central and North America, this plant was one of the major "grain" crops.
- Redwood City Seed Company Catalog of Ecoseeds 2014.
- Charles B. Heiser Jr. and David C. Nelson (1 September 1974). "On the origin of the cultivated chenopods (Chenopodium)" (abstract page). Genetics 78 (1): 503–5. PMC 1213209. PMID 4442716.
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