Red Orach - Atriplex hortensis var. rubra

Red Orach – Decorative leafy vegetable with bright red leaves. 

This variety is a robust orach with bright red, large leaves and a mild‑spicy flavor. It grows upright and is ideally suited for open‑field cultivation. Fast‑growing, high‑yielding, and open-pollinated – optimal for self‑sufficiency and organic farming.

  Origin & History

The red orach is a selected cultivated form of common orach that has been grown in Europe for centuries. The Greeks and Romans already used it as both a vegetable and a dye plant. In the Middle Ages it was among the most important leafy vegetables in monastery and peasant gardens, before spinach displaced it. Today, as an old cultivated plant, it is experiencing a renaissance in organic gardening.

The red variety was deliberately selected for its bright leaf color and decorative value. Its leaves show an intense red to purple, especially vivid in spring, later shifting toward pink or greenish tones. This striking coloration made it valued not only as a kitchen vegetable but also as a dye plant for producing red pigments for textiles. In traditional medicine it was also used as a healing plant.

Red forms of orach were distinguished early as special varieties. They were considered an ornament in cottage gardens and, thanks to their milder taste, were eaten raw—unlike other red orachs, which were often bitter. Today, red orach is regarded as an important cultivated plant for maintaining varietal diversity. It stands as a symbol of the rediscovery of old vegetable forms that had long disappeared from gardens and are now consciously preserved and passed on as part of traditional cultural heritage.

  Appearance & Characteristics

The plant grows upright and reaches a height of 150 cm. It develops large, triangular to arrow‑shaped leaves in intense red to purple and shows high tolerance to drought and salinity. Annual, not winter‑hardy – it dies back with frost.

Leaf details:

• Size: Large, approx. 10-20 cm long leaves

• Shape: Triangular to arrow‑shaped, alternately arranged

• Color: Bright red to purplish red, young leaves more intensely colored

• Texture: Tender in young leaves, later firmer

• Flavor: Mild‑spicy with a slightly earthy note

 Usage & Cultivation Highlights

The young leaves are excellent for fresh consumption in salads, smoothies, and as decorative garnish. Their mild‑spicy flavor and tender texture make them an appealing alternative to spinach. They can also be steamed or lightly sautéed as a warm side dish, used in soups and stews, and add both fine flavor and intense color to pestos or herb spreads. As part of diet and low‑carb cuisine they are popular for being nutrient‑rich yet low in calories.

Thanks to its rapid growth and low demands, red orach grows reliably outdoors and in large pots. The variety matures early and continuously produces new leaves. It is easy to care for, adapts well to different sites, and delivers stable yields even under dry conditions. Particularly noteworthy are its tolerance to salt and drought and its suitability as a green manure crop. It shows strong resilience to changing weather and thrives even in poorer soils. Its robust nature allows cultivation with minimal effort. The plant can be harvested multiple times, as it continuously regenerates new foliage. It is excellent as a gap‑filler in beds, extends the harvest season from spring into autumn, and contributes to garden design with its decorative leaf color. In mixed culture it is beneficial, quickly covering soil, suppressing weeds, and improving soil structure with its deep roots.

Compared to other leafy vegetables, red orach is especially undemanding and decorative – ideal for anyone who values open‑pollinated greens with striking appearance and traditional heritage.