Store amaranth greens in the refrigerator in a plastic bag until you are ready to use them. Remove the twist tie and wash well in a sink of cold water before using. Shake or spin off excess water.
Amaranth is similar in flavor to spinach, except better! You can prepare it as you would spinach or other similar greens. While amaranth may be eaten raw, the more mature leaves and stems are best when cooked. The stems and leaves are both edible, however the stems might need a little longer cooking time so it is best to separate the leaves from the stem. Amaranth greens may be steamed, sautéed, added to soups, stews, wilted and stir-fried. Amaranth pairs well with so many other summer crops including onions, fresh garlic, zucchini, peppers, corn, green beans, basil, oregano and tomatoes.
Amaranth is thought to have originated in Central and/or South America, but has made its way around the globe. It can be found in Europe, Asia, and the Americas, which means there are many options for finding ways to use this vegetable. Season it with cumin, coriander, oregano and serve it with black beans for more of a Mexican approach. Stir-fry it with garlic, onion, ginger and a drizzle of sesame oil for more of a Chinese influence. Mix it with pasta, tomatoes, oregano, basil and Parmesan for an Italian flair, or take it in more in the direction of Indian cuisine by choosing curry spices & lentils.
Health & Nutrition: Amaranth is a nutritional power house. The leaves are rich in calcium, phosphorus, protein, vitamin C, carotene, iron, B vitamins, and trace elements including zinc and manganese. Compared to spinach, amaranth leaves have three times more vitamin C, calcium and niacin! Of course, we know vegetables that have rich colors like the magenta leaves of amaranth are also packed with important phytonutrients and antioxidants.
Cultural & Historical Background: Amaranth is an ancient plant that was part of the diets of Aztec civilizations in Mexico up to 7,000 years ago. It was also an important staple food for the Incas of South America and the people of the Himalayan region of Asia. In these ancient cultures, amaranth was also used medicinally and in cultural rituals. It was held as a symbol of immortality and means “never-fading flower” in Greek. Like many other vegetables, amaranth was a multi-use vegetable. The seeds were used as a winter staple and the young leaves were eaten as a fresh vegetable. There are about 60 different varieties of amaranth, some grown to harvest seeds, others for the leaves, and several ornamental species.
