July 01, 2008
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A southern staple in gardens and flower arrangements, considered a weed by many, Amaranth is actually classified as a pseudo-grain.

The name Amaranth comes from the Greek word amarantos, meaning “one that does not wither.” As the summer heat intensifies, Amaranth keeps its head held high and rightly earns the name.

Amaranth is easily grown and harvested, and produces up to a half million tiny seeds on a single stalk. These seeds contain more protein and amino acids than other grains such as wheat, rice, rye and oats. Amaranth leaves are used in the dish Callaloo, a Caribbean soup.

Cooked like rice, in boiling water, juice or stock, Amaranth grains maintain a bit of texture and mixes well with sweet and savory additions.

Try this Recipe for Amaranth Pudding

Article from Edible Memphis at
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