Amaranth Botanical Name: Amaranthus tricolor
General Description/History: - amaranth can be sold as a grain or as fresh leaves: this page only refers to leaf amaranth - commonly used in many Asian recipes: the Chinese prefer red amaranth, while green is more popular in Japan, India and Taiwan - buy bunches with the roots attached as these will last longer - store in the fridge for a few days by placing in a sealed plastic bag A mild tasting annual plant, the most common variety having red centred leaves, there is also a smaller leafed green variety available in summer), it is widely available and cooked in much the same way as spinach. Both its leaves and stalks can be stir-fried. It can also be blanched and seasoned with salt, olive oil and lemon juice as a cooked salad.
Alternative Names: Bahasa: bayam Chinese: een choi or edible amaranth English: Chinese spinach Greek: vlita (green variety) Thai: phak khom suan Vietnamese: rau dên
Varieties: Please click pictures to see seasonality
Green