Wild Amaranth

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.

Foragers should collect wild amaranth during Sep, Oct, Nov, Dec, Jan, Feb, Mar and Apr. 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 gardens, roadsides, disturbed soils. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Africa communities have long valued wild 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, wild 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 greens, Soups, Stir-fries

Storage

Refrigerate fresh parts

Recipes

• Sauté with garlic and palm oil

Where It Grows