Purple Orach Seeds

Purple orach (Atriplex hortensis), also known as “mountain spinach,” is an eye-catching, leafy annual plant with striking purple or deep red leaves. This member of the Amaranth family has been cultivated for centuries as both an ornamental and edible plant. Native to Eurasia, it’s well-suited to a variety of growing conditions and climates, making it a popular choice for gardeners looking to add colour to their vegetable patches.

This hardy plant thrives in well-draining soil but is adaptable to poor soil types. It grows best in full sun, though it can tolerate partial shade. Regular watering is important, though purple orach dislikes waterlogged conditions. It’s a cool-season crop that can handle light frost, and it typically reaches maturity in 40-60 days, depending on growing conditions.

Harvesting begins when the young leaves reach 4-6 inches in height, offering a mild flavour similar to spinach. You can pick the outer leaves while allowing the plant to continue growing. As the plant matures, the leaves become tougher, so they’re best harvested when young. While fresh, the leaves add a vibrant pop of colour to salads, soups, and stir-fries, though they lose their purple hue when cooked. The seeds are also edible and can be used in grain-based dishes.

Nutritionally, purple orach is rich in vitamins A and C, and it contains essential minerals like iron, calcium, and magnesium. These properties make it a nutritious and visually appealing addition to any diet. The plant can also serve as a “nurse plant” in the garden, providing shade for smaller crops due to its tall stature, which can reach up to 4-6 feet.

Historically, orach was used as a vegetable in Europe long before spinach became popular, highlighting its deep-rooted culinary tradition. Its combination of beauty and utility makes purple orach a valuable plant in both ornamental and vegetable gardens.

The seeds are also edible and a source of vitamin A. They are ground into a meal and mixed with flour for making breads. Seeds are also used to make a blue dye.

Orach is grown much like spinach.

Purole Orach is popular as a micro-green! Save some seeds for winter greens grown indoors!

Salad Greens: Add the vibrant purple leaves to mixed salads for a splash of colour and mild flavour. Pair it with lemon, olive oil, and other fresh greens.

Wraps: Use the large, soft leaves as natural wraps, similar to grape leaves, to create stuffed vegetable or grain rolls.

Smoothies: Blend young orach leaves into smoothies for a nutritional boost, similar to how you’d use spinach or kale.

Herb Butter: Finely chop the leaves and mix them into softened vegan butter, adding a burst of colour and flavour when spread on bread or roasted vegetables.

Stir-fries: Toss the leaves into stir-fries near the end of cooking to retain their colour and delicate texture.

Orach Pesto: Use orach leaves instead of, or in combination with, basil to make a vibrant purple pesto sauce.

Purple Pasta: Mix finely chopped purple orach into pasta dough or as a garnish on top of dishes for a unique colour accent.

Edible Garnish: Sprinkle the raw leaves over soups or roasted vegetables for an attractive garnish that adds both texture and a mild, earthy taste.

These seeds are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.