Leafy goosefoot, also known as Chenopodium album, is indeed edible. The leaves of this plant are commonly consumed in many parts of the world, including Asia and Europe. They have a mild flavor that is often compared to spinach or chard. In fact, leafy goosefoot is often referred to as “poor man’s spinach” because it can be a cheaper alternative to other leafy greens.
I have personally grown and harvested leafy goosefoot in my own garden, and I can attest to its edibility. The leaves can be harvested when they are young and tender, which is typically in the spring or early summer. They can be used in a variety of dishes, such as salads, stir-fries, or even steamed as a side dish. I have found that the leaves have a slightly earthy taste, but it is not overpowering.
One thing to note is that the leaves of leafy goosefoot contain oxalic acid, which can interfere with calcium absorption in the body. However, this is not a concern if consumed in moderation as part of a balanced diet. Cooking the leaves can also help to reduce the levels of oxalic acid.
In addition to the leaves, some people also consume the seeds of leafy goosefoot. The seeds can be ground into a flour and used in baking or as a thickening agent in soups and stews. I have not personally tried using the seeds, but I have heard that they have a nutty flavor.
Leafy goosefoot is a versatile and nutritious plant that can be a great addition to a garden or foraging experience. It is important to properly identify the plant before consuming it, as there are some toxic look-alike species. If in doubt, consult a knowledgeable forager or gardening expert.
