Wild spinach is a perennial herbaceous plant. Its scientific name is Chenopodium bonus-henricus but it is known by the name of “Good Henry” and in Brescia dialect it is called péruch.
In mountainous and alpine areas, Péruch grows from 500 to over 2,000 metres and reaches a height of 60 centimetres.
It grows in the lands with grazing animals such as sheep and cows, which are therefore enriched with organic material. It can also grow in uncultivated or ruderal but fertilised places, so it is easy to find near mountain huts.

HISTORY
This plant has been known since ancient times, highly appreciated for its nutritional value.
It was considered a poor man’s food, while today, on the contrary, it is highly requested as a replacement for the common spinach, due to its distinctly superior taste.

CHARACTERISTICS
It looks like an herbaceous plant with a stem that bears flowers. The stem is furrowed by vertical reddish streaks.
The leaves are fleshy, triangular, attached to a shaft and with a slightly wavy border; two folds at the base face downwards, the lower leaves are larger and are a darker green than the upper ones.
After the harvest of the buds or the premature tops of the young plants, Péruch is boiled and consumed in various ways: in fillings, soups, omelettes or in butter. You can also use raw young leaves for excellent salads.

SEASONALITY
Flowering occurs from June to September. Young leaves are collected preferably in the months between May and June, depending on the location.

ANECDOTES
The term "bonus-henricus" (Good Henry) was given to honour the memory of Henry IV, king of Navarre and then king of France (1589-1610), protector of botanists and agriculture.
It is said that Henry decided to open the gates of the royal park to the hungry population, allowing the collection of wild herbs. Out of gratitude, people dedicated this savoury wild spinach to him.