AMARANTH

Our Amaranth is grown on Coconut Coir

Optimal Nutrition Dates
4th - 8th day of germination

Red Amaranth, botanically classified as Amaranthus cruentus, are tiny, edible greens that are typically harvested within 2-4 weeks of sowing and are members of the Amaranthaceae family. A close relative of the beet family and often confused with beet microgreens Red Amaranth is one of the lesser known microgreens but are gaining popularity in the culinary world for their vibrant and distinct fuschia hues. 

Now Available Regularly

Red Amaranth can sometimes be a little more challenging to grow well. Our Non-GMO Amaranth is a very small, delicate microgreen that prefers warmer growing conditions, making Alabama the perfect place for excellent germination and growing.  It  is sensitive to direct light, so we take careful measures to have the optimal diffused lighting conditions. Red Amaranth  does not grow tall, maybe an inch at the most, so expect very small red colored greens that will need to be rinsed well and then harvested close to the root line.

MILD & EARTHY
FLAVOR

The thin, delicate plants contain a robust flavor, similar to mustard but not spicy. It can add depth to any dish that requires fresh greens--or in this case, reds! Red Garnet Amaranth Microgreens striking colors make at a great garnish or an addition to any micro greens salad. 

​Description/Taste

Red Amaranth microgreens range from
​1-5 centimeters in height and has a central stem with at least two, fully developed cotyledon leaves. The diamond-shaped, smooth leaves are deep burgundy to dark green and are attached to the small stem that is a vibrant fuschia. Amaranth is crisp, tender, and has a mild and sweet, earthy flavor reminiscent of beets but with  no spice and a delicate grassy finish. 

Application

Amaranth has a mild, earthy flavor that is usually best suited for savory dishes but it can also complement sweet flavors as well. Intended for raw preparations, Amaranth can be used specifically as a garnish or to add a punch of red color. It can also be used to add a layer of unusual flavor to main dishes such as salmon or pasta.  Amaranth is best left undressed and added only at the very final stage of finishing a dish. The delicate leaves will wilt if exposed to prolonged heat and do not stand up to heavy dressings and sauces. Amaranth pairs well with green apples, blood oranges, carrots, onions, green salads, sandwiches, and seafood. 

NUTRITIONAL VALUE

The leaf contains a healthy amount of vitamin C.  Amaranth is rich in potassium, vitamins C, K, and E, zinc, manganese, beta-carotene, calcium, iron, and copper. 
​Amaranth is used for ulcers, diarrhea, and swollen mouth and throat. It is also used to treat high cholesterol.
There is interest in using amaranth for high cholesterol because research in animals suggests that it may be able to lower “bad” LDL cholesterol, while raising “good” HDL cholesterol. 

How does it work?

Amaranth is astringent and may work for some conditions by reducing swelling and inflammation.

Storage/Shelf Life

Amaranth will keep 5-7 days when stored in a container with a paper towel in the refrigerator. Use immediately for the best quality and flavor. ​

Ethnic/Cultural Info
The entire amaranth plant has been used for thousands of years in Central and South America, and today top chefs are using the small microgreen version to enhance the visual appeal of their culinary dishes. Red Amaranth continues to be a popular microgreen because of its bright color and with the belief that consumers eat with their eyes before they eat with their stomach,  Red Amaranth adds contrasting and aesthetically pleasing colors to dishes to elevate the dining experience. 

Geography/History
Amaranth is native to the Americas, specifically Peru where it was domesticated between 6,000-8,000 years ago. The smaller version of the plant,  Amaranth Microgreens, are generally grown in greenhouses as it requires consistency in temperature and performs well under controlled but very warm growing conditions.