Red Aztec Spinach/Huauzontle Seeds - (Chenopodium berlandieri)

Red Aztec Spinach/Huauzontle - Richer Than Spinach, Nuttier Than Quinoa 

The challenge is familiar: the moment summer's heat arrives, tender greens like spinach give up, leaving a frustrating gap in the fresh salad harvest. We faced this every year in our garden, but then we discovered Red Aztec Spinach (Huauzontle). We planted this ancient heirloom in our full, relentless Arizona sun with no shade at all. But instead of faltering, it thrived, providing a continuous, prolific harvest of greens with a rich, complex flavor, even when other greens, like spinach, had long since succumbed to the heat. Through this experience, we learnedthat this plant isn't just a survivor; it's a multi-talented performer that conquers spinach's "off-season" by offering not only resilient leaves but also unique, broccoli-like buds and nutritious seeds.

Details

Red Aztec Spinach, also known by its Nahuatl name Huauzontle (from huauhtli - amaranth and tzontli - hair), is a distinctive heirloom with deep roots in the agricultural history of the Americas. Other common names include Quelites (a general term for traditional greens) and, for its edible buds, Aztec Broccoli. This herbaceous plant belongs to the Amaranth family and is recognized as the ancestral stock from which all domesticated Chenopodium varieties in both North and South America originated. It typically grows as an upright, bushy annual, reaching 3 to 5 feet in height, although it can be kept shorter with regular harvesting. The stems often show green, red, or purple striping and may have a fine, powdery coating that extends to the leaves.

The leaves are alternate and variable in shape (diamond, triangular, or oval), ranging from under an inch to 6 inches long, with irregularly toothed margins. A hallmark of the 'Red Aztec Spinach' variety is its coloration: young leaves are often green with reddish tints, maturing to a striking bright red, especially in cooler weather or as the plant ages.

Huauzontle (wah-zont-lay) offers multiple edible parts, each with distinct characteristics. The young leaves are preferred for their tenderness and milder flavor. The flower buds, which are actually immature seed heads, are a prized culinary component, often likened in appearance to small broccoli florets and central to many traditional dishes. Finally, the tiny, pitted mature seeds are also edible and highly nutritious.

As an annual, it can be grown in a wide range of USDA zones (2a-12) during the warm season. It is noted for its excellent heat tolerance, making it a good spinach substitute when common spinach bolts.

History

The story of Red Aztec Spinach begins with its wild ancestor, Chenopodium berlandieri, native to North America. Archaeological evidence confirms indigenous peoples in eastern North America foraged and eventually domesticated wild forms as early as 8,500 years ago, where it was a vital food crop for millennia before corn became dominant. 

In Mesoamerica, it was domesticated into what we know as Huauzontle. The Aztecs and Mayans valued Huauzontle for its greens, broccoli-like flower heads, and seeds. The name 'Red Aztec Spinach' directly links the red-pigmented varieties to this rich heritage. Despite suppression by Spanish colonials due to its cultural importance, Huauzontle persevered due to its resilience and continued cultivation by indigenous communities. The variety available today is a descendant of these culturally significant Mesoamerican landraces.

Uses

A true "three-foods-in-one" plant, Red Aztec Spinach offers a core lesson in versatility and resourcefulness. It challenges the monofunctional view of modern vegetables and invites gardeners to move beyond simply using it as a spinach substitute and explore its diverse kitchen and food potential.

• Leaves & Stems: The young, tender leaves and stem tips are widely used much like spinach. They offer a mild flavor, often described as earthier and more robust than spinach, sometimes with "spinach and broccoli undertones with slightly peppery notes." The leaves hold their shape better during cooking and can be used raw in salads, or stirred into soups and stews.
• Flower Buds: The unopened flower buds are a culinary highlight, offering a delicate broccoli-like flavor and a tender, subtle crunch even if you're new to cooking with flower heads; they can be simply stir-fried or added to omelets. With a delicate flavor likened to broccoli and a "tender, and subtly crunchy consistency," they are famously used in tortitas de huauzontle (patties, often with cheese, battered and fried). 
• Seeds: The mature seeds have a nuttier and sweeter flavor than quinoa and can be cooked and used similarly, ground into flour, or toasted. While rinsing is generally advisable for Chenopodium seeds to remove any bitter saponins, Huauzontle is reported to have lower levels than quinoa.

Huauzontle pairs well with salty cheeses, chile peppers (pasilla, serrano, or chipotle), vinegar, citrus, tomatoes, and legumes.

Companion Planting

As a part of a diverse garden ecosystem, Red Aztec Spinach plays multiple roles. Its flowers, though small, can attract pollinators and other beneficial insects, contributing to garden biodiversity. Its ability to thrive in disturbed soils makes it an excellent pioneer species, helping to stabilize soil and contribute organic matter as it decomposes. Furthermore, its mature seeds are a known food source for various bird species, including American Tree Sparrows, Dark-eyed Juncos, and American Goldfinches, bringing more life to the garden. Given its potential height, consider its placement so it doesn't unduly shade shorter, sun-loving companions.

Planting and Growing Tips

Red Aztec Spinach is an adaptable and easy-to-grow annual, thriving in full sun and average garden soil, even if your soil is on the poorer side, as long as it is well-drained. Some afternoon shade is beneficial in regions with intensely hot summers.

Seeds can be sown directly in the garden after all danger of frost has passed and the soil has warmed to at least 50-68°F; germination is often rapid (2-3 days) in warmer soil (70°F+). Sow seeds shallowly, about 1/4 inch deep, or simply press them onto the surface and cover very lightly. Thin seedlings to about 6-12 inches apart.

Provide consistent moisture for best growth, especially for tender leaves, but established plants are quite drought-tolerant. While it can grow in poor soil, amending with compost will boost productivity. Mulching helps retain moisture and suppress weeds. It is generally robust against pests but monitor as you would other leafy greens. It readily self-seeds if flower heads are left to mature. Due to its upright habit, it typically doesn't require support. It is also well-suited for container gardening in large pots (at least 5 gallons) with good drainage.

Harvesting Tips

Harvesting can begin with young leaves and tender stem tips once plants are several inches tall, often as early as 30-60 days from sowing. Pinch or cut the top leaves and shoots regularly; this "cut-and-come-again" method encourages bushier growth. The prized flower buds should be harvested when well-formed but still tight (green or reddish), before the tiny individual flowers open. For seeds, allow the flower heads to fully mature and dry on the plant before harvesting and threshing. 

Learn More

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• Papalo - Heat Loving Cilantro Alternative
• Shade Your Garden for Better Vegetables

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