Vigorous selection, large mid green leaves, slightly savoyed. Fit for harvest from 8–20” tall, frequently grown for baby leaf. The popular Calaloo in Caribbean cuisine, for steaming, stir-fries or soups. 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. A good crop for cold greenhouse or polytunnel. Tags: Color: Green, Heritage: Heirloom.
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