Bondwe, a species of amaranthus is a nutrient-dense food. One-half cup of cooked leaves is high in vitamin A and vitamin C and is a good source of calcium. The foliage varies in shape and colour, although the leaves of most varieties are large, broad, and dark green with deep purplish veins. The flowers are small, green, and clover-like. The leaves from most varieties are edible and are delicious when cooked. Amaranth is cultivated as both a vegetable and a cereal grain.
Did you know?
Amaranth is cultivated as both a vegetable and a cereal grain. Amaranths are hot weather plants that thrive best in well-fertilized, well-irrigated raised beds in sunny areas. Once considered weed amaranth is now consumed as a vegetable green.
Uses and storage.
Young amaranth leaves are preferred for cooking. The leaves wilt easily and have a very short shelf life. They must be refrigerated or kept in ice water to retain their freshness and crispness. Amaranth leaves can be boiled, steamed, or stir-fried as a side dish to accompany meats, fish, or other vegetables.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.