for me the taste of raw Good King Henry has earned it the name Bad King Henry in my book
Good King Henry is a reliable, low-maintenance spinach relative adapted to most of the United States and Canada. It has been cultivated in Europe in the past as a cooking green and for its shoots, known as Lincolnshire asparagus, as well as for its edible seeds as a grain crop. The shoots were once a very popular vegetable in England. If given a rich soil with plenty of compost or rotted manure, it can produce shoots 20 days before asparagus and continue to do so until several weeks after the asparagus harvest is over. That’s a season of over three months! The leaves are eaten as a fine cooking green, although their flavor is a bit bitter and they are best mixed with other greens.
Good King Henry can be grown Zones 5-8; and prefers partial shade to full sun. Seedlings are slow to appear, plant them 9 - 12 inches apart; but it is easier to divide root clumps of mature plants. They taste best in the spring; should grow 3 years before harvesting; if shoots are to be harvested like asparagus, mulch in fall with 4 or 5 inches of leaf mold or compost, shielding them from light.
I love Good King Henry, a lovely perennial spinach. It reliably has produced for me 6 years running and is an early spring green. Nothing like spring omelettes with garlic mustard, chives and Good King Henry and some of last year's tomato sauce!
Mk Neal wrote:Maybe the problem with GKH and other old perennial crops in there modern world is that those of us in the "first world" chatting on the internet are not literally so starved for vegetables in early spring that we're happy to eat anything non-poisonous that grows out of the ground. Ancestors weren't comparing it to their favorite greens, but just to whatever else was growing at the same time, as their winter food stores were running out.