Amaranth
Amaranth grows all over the world, especially in tropical areas as a group of plants. Amaranth has two groups, red or purple leaves and green leaves. Some of the amaranth is treated as leaf vegetable to be used in salad, which tastes similar to spinach, but it’s a little bit bitter while others are grown for their seed which can be ground into flour as a grain.
Other Names:
Chinese spinach, strawberry spinach, Indian spinach, African spinach.
Season:
Amaranth is available in Asian markets year-round, except in winter.
Purchasing tips:
Avoid wilted leaves with brown spots and select fresh amaranth.
Storage:
Put amaranth in plastic bags then refrigerate it for around 3 days.
Preparation and Usage:
Firstly wash amaranth thoroughly with cold running water to remove any dirt o or sand then pat it dry while separate the leaves from the hard ribs at last blanch it in boiling water until tender for about 1-2 minutes then serve it with other fruits or vegetables as a salad.
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