Herbs of the Holyland by Nissim Krispil

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Silvery orache
Common name:

Silvery orache

Synonym name:

Hebrew name:

מלוח קיפח

Scientific name:

Atriplex Halimus



Arabic name:


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1-2 m
Flowering color:
Flowering period:
Growing areas:
Common in streams in the Negev and in salty soils all over Israel.


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Silvery orache is Common in river channels in the Negev and salty soils all over Israel. The leaves are green-gray, egg-shaped and slightly fleshy. All parts of the plant have a delicate cover of salt ant that's why the leaves have salty taste. It has tiny green flowers, which grow in panicle. The fruit is an utricle.
Silvery orache is very common in the folk medicine as a remedy for digestive tract diseases, intestinal worms, abdominal pain and diarrhea. In addition it helps in treating heart problems, diabetics and muscular pains.


For treating diabetics abdominal pain and more
 Cook 100g leaves in water for half an hour. At the end of cooking strain the leaves from the water, and pour on the leaves a glass of warm milk. Set aside for 5 minutes and eat. 
More simple way is to cook 50 grams of leaves in a liter of water for half an hour, strain the decoction and drink half a glass of it a day – it is recommended before breakfast on an empty stomach. The best way is to eat the leaves when they are fresh and raw. They have a salty delicate taste.

The Silvery orache is one of the most important food plants in the deserts of the Negev. It is primarily used by Bedouin, and by Israeli Arabs who lives in villages near the desert.

The plant is already known in the bible days, Job mentions the plant as one of the desert plants, "They pluck salt-wort with wormwood; and the roots of the broom are their food." (Job, 3, 4). 
 Assaf the Jew, the ancient Jewish physician advises patients who suffer from fever to eat Poached leaves or seeds of Silvery orache .