grown in Mesoamerica for thousands of years, Amaranth was a staple food crop for the Aztecs. Not only was it an important part of their diet, but it played a very important role in religious rituals. When Spaniards arrived, they outlawed the grain in an effort to force Christianity on the remaining indigenous peoples. Luckily, the grain wasn't able to be completely eradicated + we are proud to offer this ancient green powerhouse.
Both the seeds + leaves are edible. Young leaves cam be eaten raw/in salad., Older leaves are astringent when raw, but mellow and sweeten when cooked. A common ingredient in stir-fry's and a diverse array of Asian dishes. A traditional preparation is to ferment the leaves and eat them in the off-season.
Amaranth leaves are a good source of potassium, magnesium ,tocotrienols, dietary fiber, and iron.
Varieties/types we grow
We are currently are experimenting with amaranth and hope to offer it to the general public in 2020.
See Leafy Vegetables