Goosefoot (Chenopodium berlandieri)

Goosefoot (Chenopodium berlandieri)

NPS image/ Bethany Dixon

Goosefoot (Chenopodium berlandieri Moq. ssp. jonesianum Smith and Funk) is one of the most common plants in the Eastern Agricultural Complex. It is often referred to by the first part of its scientific name, Chenopodium, and occasionally even shortened to Chenopod. Goosefoot has been found in high concentrations across the eastern and central part of the North American continent. Its use was only rivaled by maize (corn) when it is introduced to the region, though goosefoot continued to be used even after maize’s introduction. Archeological evidence points to goosefoot domestication at least 3,000 years ago. The domesticated variant is now extinct, but wild versions persist. Its close relative quinoa (Chenopodium quinoa), which was domesticated in Peru, is also grown today.

Goosefoot is often referred to by the first part of its scientific name, Chenopodium, and occasionally even shortened to Chenopod

NPS image / Elora Deewaard

Goosefoot is a relatively easy plant to cultivate and domesticate because it sprouts easily from seed and does not require orderly cultivation. It is also a hardy plant that can withstand drought and flowers in mid to late summer. Goosefoot’s appearance in the archeological record corresponds with the appearance of thick-bottomed cooking pots, which is not a coincidence. The seeds of wild and early domesticated versions require extended cooking to be palatable, which made the use of cooking pots necessary to soften the seeds for consumption.

Chenopodium seeds are edible and provide good plant protein.

NPS photo

Goosefoot seeds are a good source of protein and were likely blanched, roasted, boiled, or ground up into a flour that could be used to make bread or thicken stew. The leafy greens are also edible and supply dietary vitamins like vitamin A, thiamine, and riboflavin.