Amaranth is one of the world's super foods, chalked full of minerals. It can be used in a dry form as a tea substitute, a healthy sautéed side dish or a high protein source in baking recipes or smoothies. Young shoots and leaves can be eaten raw in salads.
Grows fast and up to 6 feet. Highly ornamental and can be used in flower bouquets. Every part of the plant is edible. A wonderful and versatile plant.
This recipe is taken from the book "Lucinda's Authentic Jamaican Kitchen" by Lucinda Scala Quinn (Wiley).
2 lbs. pounds of callaloo (washed & chopped), 1 tbsp. of cooking oil, 1 tbsp. butter, 1 chopped onion, 3 chopped scallions, 1 sprig of thyme, 1/2 tsp. sea salt, 1/2 tsp. cracked pepper & 1 cup of water. Melt the oil & butter in a skillet on medium heat. Add the onion and scallions to cook for 2 minutes. Then add callaloo, salt, pepper and thyme-mix all ingredients, add water and cover with lid to cook for 8 minutes. Voila!
Don't forget to dry the extra plants for a winter pick me up tea, simply add honey & lemon and you're good to go.
Tip: sow seeds in early May and transplant out seedlings to warm garden soil in full sun after threat of frost. Amaranth is not frost tolerant.
200 seeds @ $4.95
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