Dark red leafed amaranth with beautiful large red flower tassels. Later maturing variety, in northern climates suitable for greens, may not grow to full size before frost. Leaves are eaten fresh in salads and sandwiches or cooked as spinach. Does not get bitter when it bolts. Small poppy sized seeds are eaten raw, cooked as cereal or sprouted on salads. Seeds are high in protein and lysine. Red pigment from plant is used as food coloring. Medicinally amaranth is used as an astringent, harvest whole or parts when starting to flower. Also known as Prince of Wales feather. Tags: Color: Purple Black, Heritage: Heirloom, Certification: Organic.
Originated in Mexico where it is called Quelite or Blero. Staple cultivated crop of the Aztecs, Incas and Mayas before Spanish colonialists banned it. Amaranth was preserved in hard to reach mountains of Central and South America. The flowers of the 'Hopi Red Dye' amaranth were used by the Hopi as a deep red dye. First introduced as an ornamental plant in Europe in the 16th century. High in vitamin A, C, folate and several minerals. Gluten-free source of protein. Delicious amaranth recipes