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.

Red amaranth is a fine example of root to stem cooking. The stalks, leaves, stems, flowers and seeds are all edible, and packed with nutrition at that.

The leaves in amaranth species are full of antioxidants, vitamins, and fiber. The plant seeds have been used to make heart-healthy grains and oil. Over a dozen amaranth species are still grown ...

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 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 ...

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.

Amaranth is an emerging star in the list of super foods. Most of us in India must have grown up eating several varieties of Rajgira, the most popular one being Rajgira laddus (popped grain is ...

Additionally, other salad greens such as Asian mustards, spinach chard and edible red leaf amaranth are more heat-tolerant and bolt-resistant leafy greens than lettuce.

Amaranth isn’t just another weed — here’s how to cook this prolific leafy green Turn those greens into a stir-fry with ginger.

Red-leaf amaranth (A. tricolor): This variety has especially nutritious foliage that tastes like slightly tangy spinach. 'Molten Fire' and 'Joseph's Coat' are popular cultivars of this species.

Find out what research says about red raspberry leaf tea, who should have it, and how it may affect your health.