Fresh amaranth leaves are only available for a short time in the summer, and we've only been seeing them at the local farmer's markets. Amaranth leaves are commonly found in Indian and Southeast Asian cuisine, and in Caribbean cuisine they are known as "callaloo." The leaves are also a common vegetable in Africa. The leaves are full of vitamins and minerals, but their high oxalic acid content interferes with the body's ability to absorb calcium and zinc, so people with kidney disorders or gout should avoid eating the leaves.
Read more about amaranth on Wikipedia.
Some recipes using amaranth leaves:
- Thota Kura Peasarapappu - an Indian stir-fry
- A Kenyan recipe of amaranth leaves with mashed pumpkin
- Amaranth Leaves in Coconut Milk
Related: Good Grains: What Is Spelt?
(Image: Kathryn Hill)