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| Chenopodium nuttalliae | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Order: | Caryophyllales |
| Family: | Amaranthaceae |
| Genus: | Chenopodium |
| Species: | C. nuttalliae |
| Binomial name | |
| Chenopodium nuttalliae Saff. | |
| Synonyms | |
Chenopodium berlandieri subsp.nuttalliae | |
Chenopodium nuttalliae is a species of plant also known by the common nameshuauzontle (literally 'hairyamaranth', from theNahuatlhuauhtli 'amaranth' andtzontli 'hair') andAztec broccoli.[a] It is related to other commonly consumed plants such asquinoa,amaranth, andepazote, as well as the common American weedsgoosefoot andlambsquarters.
The plant is native to Mexico and has a number of culinary uses.
The plant grows upright branches with red tinted green leafy stems. Huauzontle stems superficially resemblebaby broccoli, although the stems are much thinner, and support fewer of the leaves.
Huazontles have apolyploid genome, similar to quinoa. In 2024, researchers published thegenome of an accession of huazontle from Puebla, Mexico.[1]
The species is native toMexico. Like amaranth, it is very resistant to cold and dry climates, and grows even in poor soil.
As with other members of the goosefoot family, the leaves, branches, flowers (inflorescence), and seeds of huauzontle are all edible. The plant is used both as a herb and as a vegetable inMexican cuisine. While it is eaten throughout Mexico, it is most commonly consumed in the center of the country, especially in the states ofTlaxcala,Mexico,Guerrero,Morelos, and in the south ofMexico City. With a high nutritional content, it serves as a grain alternative in regions with difficulties sowing other types ofcereals.[citation needed]
One popular dish is huauzontle pancakes stuffed with cheese and topped with tomato sauce. Alternatively, huauzontles can be encased in an egg batter and deep-fried with a stick of salty Mexican cheese. Huauzontle is used to season salads,ahuautles inpasilla sauce, and beef fillets. The mature seeds can also be ground into flour to make tortillas.
Like quinoa, another plant in the genusChenopodium, huauzontle containssaponins, albeit in lesser quantities. While saponins are toxic to humans, huauzontle contains such small amounts that they pose no risk. Additionally, saponins are difficult for the human body to absorb, and are mostly rendered inactive when cooked.
During the rule ofMoctezuma, huauzontle and amaranth were the fourth most important crops, aftermaize,beans, andchia. Many towns paid tribute to theAztec empire in huauzontle.[2][3]
Footnotes
Citations
 | ThisAmaranthaceae article is astub. You can help Wikipedia byadding missing information. |
 | ThisMexican cuisine–related article is astub. You can help Wikipedia byadding missing information. |
