Amaranthus blitum Rouge

The deep red leaves of the Amaranthus blitum are edible. They can be consumed both raw and cooked, like spinach. With their mild flavor, these vitamin and fiber-rich leaves will pique your culinary curiosity. The seeds can be ground into flour or popped like corn. This large annual plant tolerates heat well and is rather water-efficient. Sow it in the vegetable garden in April-May, in the sun, in any deep and loose soil that remains moist. Ideal for permaculture enthusiasts.

From the Chenopodiaceae or Amaranthaceae family, like beets and chard, Amaranthus blitum is probably native to the Mediterranean region, but it has managed to establish itself in most tropical and temperate regions of the world, particularly in Africa and Asia. It is cultivated there as a leafy vegetable, just like spinach in our region. In Greece, it is used in a dish known as vlita, where the leaves are boiled and seasoned with olive oil and lemon juice. The typical species has green foliage. The red variety stands out with its foliage, which is not only tasty but also decorative.

Little known among food enthusiasts, edible red amaranth deserves a place in your vegetable garden, as it is flavourful and can be prepared in countless ways: raw in spring salads, cooked in gratins, with cream, paired with goat cheese or salmon, just like spinach. It forms an upright, well-branched plant, reaching a height of up to 1.5m (5ft). Its simple leaves are slightly notched at the tip, with prominent veins, and are deep red in colour. It flowers in the summer (July-August). The violet flowers are clustered in the axils of the leaves or at the ends of the stems.

Harvest: the amaranth is harvested leaf by leaf, according to its growth and your needs. The young leaves are the most tender. It is best to avoid harvesting the leaves once the plant starts flowering. The seeds should be harvested when ripe, between August and October. It tends to self-seed.

Storage: amaranth leaves do not keep well in the refrigerator, so pick them just before preparing them. However, you can freeze them after blanching them for three minutes in salted boiling water.