Amaranth Greens Bi-Colour - 125 Heirloom Seeds
A warm-season annual Edible amaranth is also called Chinese Spinach or yin choi. Each fresh green leaf is has a rich plum red, a true bi-colour. The leaves have a sweet tangy flavour & can be cooked as an extra veggie. The plant produces a high yield of tender leaves even in warmer weather.
Perfect for microgreens, salad mixes, and as a garnish. Amaranth will tolerate hot, dry and moist conditions but will not thrive in cold temperatures.
Here are some serving tips:
Fresh, tender leaves and shoots can be eaten raw either in salads or juiced.
In the Caribbean, amaranth greens are known as callaloo and are one of the chief items in the popular "callaloo-soup" made with taro, ham hocks, peppers, celery, okra, coconut milk, and crabmeat.
In mainland China where the greens are called by name yin-tsai (A. tricolour or Chinese Spinach), it is employed in stir-fries and soups.
In the Indian subcontinent, the greens are called as chaulai found wide usage in curries, stews, and mixed vegetable dishes.
In Greece, the amaranth greens are popular as vleeta, boiled with other well-known green-leafy like dandelion, mustard green, chicory greens etc., dress with extra virgin olive oil and a squeeze of lemon juice and serve as the dish vrasta chorta.
Propagation notes will be supplied with a seed packet.
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