AMARANTH - Red & Green seeds [BULK COMBO]

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*Combo* RED & GREEN LEAF AMARANTH

The buyer will receive one pack of Red (1000 Seeds) and Green Amaranth (1000 Seeds) with propagation notes.

Green leaf Amaranth is used as a spinach replacement and goes by Chinese Spinach in many regions. The leaves have up to twice or three times as much nutritional value as other green leafy vegetables. They are rich in vitamins A and C, protein, iron, calcium and magnesium. The leaves, stem and seeds may be used and eaten raw or cooked. The older leaves are said to have a ‘hot’ taste and have also been described as tasting like artichoke. The inner leaves are crisp and make a nice cooked vegetable dish. Generally, the leaves and stalks can be used as a hot weather spinach replacement. Please include them in soups, stir fry dishes, salads or any other dish requiring green leafy vegetables. They are quicker to cook than spinach, so they must be added right at the end of the cooking process.

Red leaf Amaranth is used as a spinach replacement and goes by Chinese Spinach in many regions. The leaves have up to twice or three times as much nutritional value than other green leafy vegetables. They are rich in vitamins A and C, protein, iron, calcium and magnesium. The leaves, stem and seeds may be used and eaten raw or cooked. The older leaves are said to have a ‘hot’ taste and have also been described as tasting like artichoke. The inner leaves are crisp and make a nice cooked vegetable dish. Generally, the leaves and stalks can be used as a hot weather spinach replacement. Include them in soups, stir fry dishes, salads or any other dish requiring green leafy vegetables. They are quicker to cook than spinach, so they must be added right at the end of the cooking process. This variety has large green leaves that have a red stripe down the centre. It is a vigorously growing vegetable in warm weather. It is annual. Heat tolerant. Plant in spring. Young leaves and stems can be harvested periodically for a long time during growth. Is used as decorative plants as well as leafy vegetable plant. Excellent for soups and stir fry. Excellent for microgreens.

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 yin-tsai (A. tricolour or Chinese Spinach), it is employed in stir-fries and soups.

In the Indian subcontinent, the greens are called 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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