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Amaranth plants can reach heights of over 2 meters tall with fleshy oval shaped leaves that are sometimes pointed at the tips. The Green variety produces a feathery lime green flower from its central stalk that is packed with seeds. Though the flower buds are edible, once they mature and become bushy they are not palatable and should be avoided. The young leaves are slightly astringent when raw, but are nutty and mild, like spinach. Larger, more mature leaves are best for stewing or braising, similarly to a chard or beet green.
Seasons/Availability
Green Amaranth leaves may be found year-round with peak season in the spring and summer.
Current Facts
Amaranth is the commonly used name for any one of the 60 different species found in the Amaranthaceae family. The name comes from the Greek amarantos, “one that does not wither," or “the never-fading”, alluding to the brilliant bushy flowers that retain color long after harvest. Often regarded as a common weed, one variety is named “pigweed”, the plants are commercially cultivated for their edible seeds, leafy greens and decorative blooms. The plants are consumed as a green vegetable primarily in Asian cultures, where they are known as callaloo in the West Indies, chawli leaves in India, and cow pea leaves in Africa.
Nutritional Value
Amaranth leaves are nutritionally similar to beets, Swiss chard and spinach, but are genetically closer to their wild ancestors and offer a far superior source of carotene, iron, calcium, protein, vitamin C and trace elements.
Applications
Amaranth greens may be eaten raw or cooked. The younger leaves are mild and tender while the more mature plants are slightly fibrous and develop a bitter flavor. Select Amaranth leaves that have small thin stems and lack any flower buds. Although edible, the blossoms usually indicate that the leaves are past their prime for eating. Add the greens to salads and soups or briefly sauté with oil similarly to spinach. Complimentary flavors include bacon, ham, poultry, anchovies, garlic, onion, sesame seeds, soy sauce, lemon, mushrooms, oregano, dill, cumin, goat cheese, parmesan, ricotta, mustard, walnuts and curries.
Ethnic/Cultural Info
As a grain, Amaranth has a long and colorful history throughout Mexico and South America. It was a major food source for the Ancient Aztecs and was also used in their ceremonial religious practices. The grains were combined with honey and formed into the likeness of a deity, worshiped and then eaten in a communal feast. When the Spanish conquistadors attempted to convert the native populations to Christianity in the sixteenth century, they forbade such “heathen” festivals surrounding Amaranth and punished those in possession of it.
Geography/History
Amaranth is native to the Americas, specifically Peru where it was probably domesticated somewhere between 6,000 and 8,000 years ago. It has since spread worldwide to climates ranging from temperate to tropical. Amaranth greens are more readily eaten as a vegetable, as opposed to being cultivated as a grain, in Southeast Asia, Africa and India. It can grow in most soil types and once established can even thrive in drought stricken countries such as in sub-Sahara Africa.
Norwich Meadows Farms
Amaranth plants can grow over 2 meters tall and have fleshy, oval-shaped leaves that are occasionally pointed at the tips. The Green variety features a feathery lime green flower packed with seeds, which is edible when young. However, the matured bushy flowers are not palatable. The young leaves are mildly nutty and slightly astringent when raw, resembling spinach in flavor, while the mature leaves are better suited for stewing or braising like chard or beet greens.
From Hukama Produce…..Amaranth greens are versatile and can be enjoyed raw or cooked. Younger leaves offer a mild and tender flavor, while mature ones may taste slightly bitter. For the best quality, choose leaves with small thin stems and no flower buds, as blossoms can signal aging. They pair well with ingredients like garlic, onion, sesame seeds, lemon, goat cheese, mushrooms, walnuts, and spices like oregano and cumin. Sauté them in oil or add to soups and salads for a nutritious boost.
Fresno Evergreen
Amaranth leaves, often overlooked, are an incredible nutrient powerhouse. They are genetically closer to their wild ancestors compared to other leafy greens and provide a superior source of carotene, iron, calcium, protein, vitamin C, and trace elements. These greens are commonly consumed in diverse cuisines, where they are called callaloo, chawli leaves, or cow pea leaves, showcasing their culinary versatility.
Community Garden on 54th
San Diego, CA
Amaranth: This versatile plant is native to the Americas, particularly Peru, where it was domesticated 6,000 to 8,000 years ago. It has spread globally, thriving in climates from temperate to tropical. While often cultivated as a grain, amaranth greens are widely consumed as a vegetable in regions like Southeast Asia, Africa, and India. It adapts well to various soil types and is even resilient enough to flourish in drought-prone areas like sub-Saharan Africa.
Luchia's Produce - New Roots Community Farm
San Diego, CA
Amaranth: Amaranth was central to the Ancient Aztecs as both a food source and a key element in religious ceremonies. They crafted amaranth grains with honey into deity figures, which were worshiped and consumed during communal feasts. However, these traditions faced suppression in the sixteenth century when Spanish conquistadors banned the celebrations and penalized individuals found using the grain, aiming to enforce Christianity.
Coleman Family Farms
Green Amaranth from Coleman Family Farms…..Green Amaranth leaves are highly versatile and can be used raw in salads or cooked in stews and braises. When consumed raw, the young leaves deliver a nutty and mild flavor reminiscent of spinach, with a slight astringency. Mature leaves are well-suited for cooked dishes, providing a texture and use comparable to chard or beet greens. The lime-green flower buds are edible when young but lose their palatability as they mature.
Fresno Evergreen
Amaranth greens can be enjoyed raw or cooked, offering a mild taste when young and a slightly bitter, fibrous texture as they mature. For the best flavor, choose leaves with thin stems and no flower buds. These greens pair well in salads, soups, or sautéed dishes, complementing ingredients like garlic, onion, lemon, soy sauce, parmesan, mushrooms, mustard, walnuts, and spices like cumin or oregano.
Luchia's Produce - New Roots Community Farm
San Diego, CA
Amaranth is part of the Amaranthaceae family and derives its name from the Greek word "amarantos," meaning "never-fading," referencing its brilliantly colored flowers that retain vibrancy even after harvest. While one variety is casually referred to as "pigweed," the plant is cultivated worldwide for its edible seeds and leaves, as well as its ornamental value. Its leafy greens are especially popular in Asian, African, and West Indian cuisines.
Fresno Evergreen
Amaranth: Native to the Americas, specifically Peru, amaranth was likely domesticated 6,000 to 8,000 years ago. Although it grows globally in diverse climates, the greens are eaten as vegetables more commonly in Southeast Asia, Africa, and India. Amaranth's resilience allows it to thrive in varying soil types and even in drought-affected regions like parts of sub-Saharan Africa.
Fresno Evergreen Farms
Fresno, CA
+15593854959
Amaranth: This ancient grain was a crucial food source for the Aztecs and held deep cultural significance. It featured prominently in religious ceremonies where grains were mixed with honey to form deity likenesses, which were worshiped and consumed during communal feasts. However, Spanish conquistadors banned these practices in the 16th century, associating them with "heathen" rituals, and punished those who possessed amaranth in an effort to suppress native traditions.
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