Amaranth is an annual or short lived perennial plant that can be grown for its edible leaves or just for ornamental purposes. Amaranth seeds also contain a large percentage of protein so can provide an essential food source too.
- Dig the soil, remove all weeds and add compost or well rotted manure. Ensure even soil.
- Amaranth germinates best at 15°C but can just be sown more thickly in warmer weather as the plants are vigorous once germinated. Sow between May-July for best results in UK.
- Keep watered in dry weather.
- If growing for leaves, pinch out any flower buds to stop the plant from bolting (leaves get a bitter taste).
- Once plant has gone to seed, save the seeds for future sowings.
Everyone loves pancakes, and now you can give them a healthy kick with amaranth. In a bowl, sift together 64g amaranth flour, 96g whole-wheat flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Separately, mix 227g buttermilk, 113g whole milk, 1 beaten egg, and 3 tablespoons melted butter, then stir in the flour mixture and let the batter sit. Use the batter to make pancakes by cooking them in a pan on medium heat.
- Raw – younger leaves can be added to salads.
- Cooked – leaves can be added to risottos, soups, casseroles, curries etc.
- Seeds can be ground into flour or eaten whole.
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