Red Orache

4.00

Add a splash of deep red drama to your garden and plate with Red Orache! This fast-growing heirloom leafy green brings rich color and mild, spinach-like flavor, perfect for salads, cooking, or simply brightening your borders.

  •  Striking red-purple leaves, edible & ornamental
  • Mild, mineral flavor, tasty raw or cooked
  • Thrives in heat & easy to grow from seed
  •  Beautiful in veg beds, borders, and cottage gardens

50 in stock

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Red Orache (Atriplex hortensis var. rubra)

Botanical Name: Atriplex hortensis var. rubra
Common Name: Red Orache, Mountain Spinach
Annual | Heirloom | Edible & Ornamental

Red Orache is a stunning and highly nutritious heirloom leafy green, once a staple in European and Middle Eastern gardens before spinach became widespread. Its deep red to purple leaves add vibrant colour to garden beds and salads alike. With a mild, slightly salty flavor and excellent heat tolerance, orache grows reliably from seed in Irish gardens and is ideal for both ornamental borders and productive veg plots.

Horticultural Points

  • Plant Type: Fast-growing, upright annual
  • Leaves: Deep red to purple, arrow-shaped, tender when young
  • Flavor: Mild and slightly mineral, similar to spinach but more heat-tolerant
  • Height: 60–150 cm, making it a beautiful backdrop in mixed plantings
  • Growth Speed: Ready to harvest from 30–50 days after sowing
  • Self-Seeding: Readily self-seeds in organic gardens if allowed to mature

Growing Instructions (Seed Propagation – Suited to Irish Gardens)

  • Sowing Time: March to August (succession sow for continuous harvest)
  • Direct Sow: Sow thinly in prepared beds or borders, 1 cm deep
  • Spacing: Thin seedlings to 20–30 cm apart
  • Soil: Well-drained, moderately rich soil
  • Light: Full sun to partial shade
  • Watering: Regular watering helps prevent early bolting
  • Harvesting: Pick young leaves for salads or mature leaves for steaming/cooking; harvest before flowering for best texture

Historical Background

  • Orache was widely cultivated in Europe long before spinach, with culinary and medicinal references dating back to antiquity.
  • Known for its adaptability and nutrition, orache was a common leafy green in medieval and Renaissance kitchen gardens.
  • The red-leaved form, particularly attractive, gained popularity in 19th-century Victorian gardens for both ornamental and culinary use.
  • Today, Red Orache is being rediscovered as a resilient, nutrient-rich crop for regenerative gardens and historical foodways.
Weight0.1 kg

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