Wild Amaranth
Amaranthus blitum — Amaranthaceae
Italiano: Amaranto selvatico africano
Description
Wild Amaranth (Amaranthus blitum) belongs to the Amaranthaceae family and is native to Africa. It thrives in Gardens, roadsides, disturbed soils environments across regions including Africa. Botanically, Wild Amaranth is native African leafy amaranth, milder than hybridus. Important traditional vegetable.. The edible parts include Leaves, Young shoots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, December, February, January, March, November, October and September. Nutritionally, Wild Amaranth stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Wild Amaranth offers a Mild, spinach-like, slightly mucilaginous flavor profile. Pick young leaves and shoots; wash; sauté or steam. Common culinary applications include Cooked greens, Soups, Stir-fries. Popular preparations include Sauté with garlic and palm oil. For storage, refrigerate fresh parts. Safety note: Oxalates; cook and drain if eating large amounts. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Sauté with garlic and palm oil
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 greens, Soups, Stir-fries Storage: Refrigerate fresh parts
Recipes
- Sauté with garlic and palm oil
