Red leaf amaranth can be grown as a salad green in traditional garden beds. The leaves are nutritionally and culinarily equivalent to those of spinach, a relative of amaranth.

For most dishes, I cook the amaranth leaves in boiling water for 3-4 minutes and then plunge them into cold water. During this process, red amaranth loses most of its red colour and turns green.

Generally, amaranth leaves are oval, with a rounded tip, and their surface is lined with veins. You’ll also notice that its roots are tinged red, ...

Amaranth leaves or amaranth greens are nutritious leafy vegetables that are widely consumed throughout the country. Available in a variety of colours, (shades of green and red); this leafy ...

Amaranth can also be sprouted from seeds; the sprouts are a wine-red color and can be added to salads. Amaranth leaves, when they’re small, can be used like other microgreens in salads.

Amaranth has been used for generations, including by the Aztecs, Incas, and Mayans, for its nutrients. It is also used medicinally in some African countries. The leaves in amaranth species are ...

Amaranth is an annual ornamental plant that has been grown for its edible grain-like seeds for millennia. It's characterized by large, broad leaves with prominent veining, and each plant produces ...

Wash amaranth, pick the leaves and put into a saucepan. Pick over red lentils, discarding any small stones. Wash lentils in several changes of water, drain, and add to saucepan with thin coconut milk.