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This is the description page for Good King Henry (Chenopodium bonus-henricus) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Good King Henry.  Good King Henry, Chenopodium bonus-henricus (also known as Poor-man's Asparagus and Linconshire Spinach) is a perrenial plant and a member of the Amaranthaceae (amaranth) family which grows to some 80cm high. The plant's stem bears leaves that are some 5–10cm long (and broad) and which are spear-shaped and have a pair of broad pointed lobes near the base. The texture of the leaves is somewhat waxy and reflective. The plant is a native of the Mediterranean but seems to have been transplanted to northern Europe with the migration of some of the earliest farmers some 5000 years ago. The plants grow well in well-manured ground and were thus seen near early farmsteads where they were cultivated. They continued as a popular cottage pot-herb through the Medieval era, until broad-leaved spinaches became braodly available. As a perennial Good King Henry can be treated as an everlasting spinach as long as only a few leaves are harvested from a single plant at any one time. Though this plant can be picked in the wild, it is now being offered as a potherb by specialist herb nurseries and is well worth growing it in your own herb garden. The leaves of the plant can be cooked simply as a spinach and the stems make a rather inferior substitute to asparagus if the young shoots are cut when they are no more than 20cm high with the leaves being stripped off. This should be tied in bundles and boiled for no more than eight minutes. Interestingly, rather than being a reference to any of the Henrician kings of England, the plant's name refers to 'Good Henry' an elf-like figure from Saxon folklore. In recent years Good King Henry has returned to popularity as a herb garden perennial and commercial seed for this plant are now farily readily available. |
Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.
This is the description page for Good King Henry and includes a description of the plant and the parts used as an herb, as well as an image, if available, and a selection of recipes from this site that reletes to the herb: Good King Henry.
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Below you will find links to other pages dealing with the various other Herbs described on this site
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When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
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