AMARANTH
Red Amaranth, botanically classified as Amaranthus cruentus, are tiny, edible greens that are typically harvested within 2-4 weeks of sowing and are members of the Amaranthaceae family. A close relative of the beet family and often confused with beet microgreens Red Amaranth is one of the lesser known microgreens but are gaining popularity in the culinary world for their vibrant and distinct fuschia hues.
PRODUCT INFO
FLAVOR
The thin, delicate plants contain a robust flavor, similar to mustard but not spicy. It can add depth to any dish that requires fresh greens--or in this case, reds! Red Garnet Amaranth Microgreens striking colors make at a great garnish or an addition to any micro greens salad.
Application
Amaranth has a mild, earthy flavor that is usually best suited for savory dishes but it can also complement sweet flavors as well. Intended for raw preparations, Amaranth can be used specifically as a garnish or to add a punch of red color. It can also be used to add a layer of unusual flavor to main dishes such as salmon or pasta. Amaranth is best left undressed and added only at the very final stage of finishing a dish. The delicate leaves will wilt if exposed to prolonged heat and do not stand up to heavy dressings and sauces. Amaranth pairs well with green apples, blood oranges, carrots, onions, green salads, sandwiches, and seafood.
NUTRITIONAL VALUE
The leaf contains a healthy amount of vitamin C. Amaranth is rich in potassium, vitamins C, K, and E, zinc, manganese, beta-carotene, calcium, iron, and copper.
Amaranth is used for ulcers, diarrhea, and swollen mouth and throat. It is also used to treat high cholesterol.
There is interest in using amaranth for high cholesterol because research in animals suggests that it may be able to lower “bad” LDL cholesterol, while raising “good” HDL cholesterol.SHIPPING INFO