Page 30 - The Forager’s Guide to Wild Foods

Amaranth, Amaranthus spp.
(AMARANTHACEAE)
AMARANTH is a tall, upright, annual plant that
loves hot and humid summers. It takes 40-50 days to
mature. There are over 60 varieties, found in many
parts of the world.
FLOWER: Amaranth flowers are spikes of tiny red,
purple, or yellow flowers, depending on the culti-
var. These tiny flowers often have prickly petals and
bracts that form dense, showy, clusters at the ends of
stems, which can be anything from huge tassels, up-
right branches, or tiny globes, depending on the spe-
cies. The tiny bunches of flowers result in tiny bunch- pot (for pilaf), one small skillet (for toasted amaranth),
es of seeds.
LEAF: : Leaves are broad and oval in shape, have
pointed tips, and can be green, red, or a mixture of
colors. They can be smooth or covered in tiny hairs
and are approximately 2 ½ to 6 inches (6.5-15 cm)
long, alternate or opposite, depending on the species. cups water, stir, place well-fitting lid, and reduce heat
EDIBLE PARTS: leaves, seeds, stems, roots
KEY MEDICINAL USES: Can reduce cholesterol levels
if eaten daily.
HOW TO HARVEST AND EAT: Amaranth greens and
seeds are best eaten cooked. Young leaves can be
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picked in early spring and used raw in salads. Mature
leaves taste like spinach but have a rougher texture.
They are best harvested early in the day and plunged
into cold salted water for 15 min. The seeds are very
tiny, the size of sesame seeds, with a sweet, nutty fla-
vor. Harvest by shaking them off the plant into a bowl.
AMARANTH PILAF: Ingredients: 2 cups amaranth
leaves (trimmed and washed), 1 cup amaranth seeds
plus 2 tbsp. seeds, 1 onion and 1 clove garlic, finely
diced, cooking oil, desired seasoning. Warm one small
one medium skillet (for seared amaranth leaves) and
heat cooking oil. Distribute onion and garlic to each
and sauté for 5 min. Turn off small and medium skil-
let. In small pot, add 1 cup amaranth seeds and toast
in cooking oil, onion, and garlic for 3-5 min. Add 3
to low for 25 min. Let stand with lid on an addition 15
min. Re-heat medium skillet. Sear amaranth leaves in
onion and garlic. Re-heat small skillet. Toast remain-
ing amaranth seeds with onion and garlic. Serve pilaf
with seared leaves and toasted seeds. Enjoy as a side
dish or as a main meal.