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GREEN LEAF AMRANTH - 350 Seeds

(Amaranthus mangostanus)

 

Green leaf Amaranth is used as a spinach replacement and goes by the name Chinese Spinach in many regions. The leaves have up to twice or three times as much nutritional value, compared to 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 must be added right at the end of the cooking process.

 

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 the mainland China where the greens are called by name yin-tsai (A. tricolor or Chinese Spinach), it is employed in stir-fries and soups.

 

    In the Indian subcontinent, the greens are called as 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 seed packet.

** Seed count changed on 22/06/2021 9:04am AEST

 

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