Amaranth

Amaranth is a spinach like leafy vegetable. There are different varieties of amaranth now available in Australia, ranging green to red leaves. When I first came to Australia, it was very rare to find amaranth in the shops or markets but I would often see what looked like amaranth growing as weeds along footpaths - I was never game enough go foraging for amaranth, or choraiya bhaji as it is known in Fiji. Fortunately, amaranth is now readily available at the Adelaide Central Market and from most Asian grocery stores. While I prefer the plain green varieties, the variegated red variety is more readily available in Adelaide.

Amaranth leaves, stem and seeds are all edible.

Cook amaranth leaves as you would spinach (see my sauteed spinach recipe), add it to dhal, or my favourite - make ghotal bhaji.

Amaranth seeds are used for making flour and I like adding puffed amaranth seeds (available in health stores) to my muesli.

How to prepare amaranth leaves for cooking

Trim the bottom ends of the stem by snapping it off rather than cutting it. If the stem doesn't snap, discard the stem as it is too mature and will be tough and stringy.

Pick the leaves from the central stem. If there are any flowers (at the top of the stem), I tend to remove it.

'Snap and peel' the stem into 2-3 inch pieces. Unless the amaranth is very young and tender, you'll be able you'll find a very thin peel coming off as you snap - similar to stringing beans. Remove as much of this this thin outer skin as comes off. 

Wash before using. If the leaves are very large, they can chopped.

Amaranth as a grain

While I've grown up eating amaranthus leaves as a vegetable, it is only recently that I've discovered that amaranth is also a grain. The 'grain' is actually the amaranth flower, which is made up of tiny, seed-like buds. I now add puffed amaranth to my home made muesli.