Red-root Amaranth
Amaranthus retroflexus — Amaranthaceae
Italiano: Amaranto selvatico — Amaranto
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.
🌿 Foraging Tips
🍳 Recipe: Sauteed amaranth
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
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
