Red-root Amaranth

Description

Red-root Amaranth (Amaranthus retroflexus) belongs to the Amaranthaceae family and is native to Europe. It thrives in Cultivated fields, Orchards, Disturbed soils environments across regions including Italy, France, Spain, USA, Canada.

Botanically, Red-root Amaranth is leaves spinach. Seeds protein cereal 16pct protein.. It is also known locally as Amaranto.

The edible parts include Leaves, Seeds. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and September.

Nutritionally, Red-root Amaranth stands out for its Vitamin K (300.0mg, 250% DV), Vitamin C (60.0mg, 67% DV) and Vitamin A (210.0mg, 23% DV). It also provides 3.3g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, Red-root Amaranth offers a Spinach-like flavor profile. Cooked leaves boiled seeds. Common culinary applications include cooked leaves, boiled seeds, seed flour. Popular preparations include Sauteed amaranth, Amaranth soup, Toasted seed snack, Seed flour bread.

For storage, dried seeds 2yr.

Safety note: Moderate oxalates. Nitrates possible fertilized. Antinutrient content is moderate oxalates Nitrates. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect red-root amaranth during Jun, Jul, Aug and Sep. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically cultivated fields, orchards, disturbed soils. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued red-root amaranth as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, red-root amaranth pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

cooked leaves, boiled seeds, seed flour

Storage

Dried seeds 2yr

Recipes

• Sauteed amaranth
• Amaranth soup
• Toasted seed snack
• Seed flour bread
• Seed dressing granola
• Wild winter pesto made from Red-root Amaranth
• Traditional Red-root Amaranth soup
• Red-root Amaranth and potato frittata

Where It Grows