We grow it in the summer time in New York, we stir fry it with garlic and onions and add a little coconut milk (that is the Guyanese way of doing it) taste great!
I'm currently vacationing in Mexico in a family vacation property that my father owns. Our neighbors are all ranchers that have livestock. The entrance to our place has two empty lots which are now super green because of the recent rains. Upon doing some research and identifying this plant, it turns out we have an abundance that we probably won't be able to consume before we go back to the States. Easiest way for me to consume it is just to add it to my daily morning smoothie. It tastes great 😋👍. I'm going to harvest all of it and save the seeds to hydroponically grow them back at home. I look forward to all the nutrients!!
Growing this on my allotment in Perth, Scotland this year. Love to pan frying the leaves in salted butter and reduce down with some fresh garlic and finely chopped onions. I also like heat so a chopped Scotch Bonnet as well.
I had a bunch of wild amaranth pop up in my rock pile this summer. I thought it was a pretty weed so I let it grow. Still have some in other areas. I’m happy to allow it to pop up… it’s easy to pull. Also had a bunch of tansy pop up all over the place… hope I get more of both of those next summer!
few pointers for You & a quick recipe. Sorry but You should never cook it to this extent. You'll lose all the nutrients. The Amaranth was slightly overcooked already before You put it in the pan. Amaranth is best lightly fried, blanched even. To do so, just take the raw Amaranth leaves as is & put them in last, on top of all Your other ingredients. You can then season them while on top. Never boil before frying & never put in first because They'll overcook. If You're boiling them, just let them simmer for 5 minutes max but steaming is much better. You don't need to boil & fry. Only one or the other. If You like them soft, frying them will soften them enough with Extra Virgin Olive Oil or another healthy but Tasty Oil or whatever fat You like best. You can always soften them to Your taste but You want them to still hold a leaf shape & not end up mushy. Mushy greens have lost the majority of their nutrients. Same with spinach & Chard. A great recipe I think You'll enjoy... A great dish is Puffballs carved into think slices, fried in Extra Virgin Olive Oil with a few cloves of fresh Garlic, wild garlic is also good with these or Elephant Garlic. Optional are a few diced chives or Shallots which always make a great addition with Amaranth. Add raw Amaranth leaves on top of the puffballs while frying. Finally salt & pepper to season the leaves. This takes a max of 5 mins to cook, usually a little less. Delicious dish! Make sure when You look for puffballs to cut them in half where You find them & if They have a black spot inside, leave them where You find them. Those are not good for Us but They are good for other wild animals so leave them for them. You want the puffballs that are a clean white all the way inside. Only pick one or two (the amount You can eat there & then) because You won't need more than that & They don't freeze or keep. Early Morning is always best for puffballs. Honestly a great combo is puffballs & Amaranth. But just slightly blanch or wilt the leaves & Your Amaranth is done. Think Garlic as Your best Friend with both foods & You're on the right track. :) A tip for puffballs Always use olive oil for puffballs because bacon fat will be too overpowering with them since They absorb so much of the surrounding flavours & fats. You'll want an oil You don't have to be too liberal with & that isn't too intoxicating. A tip with Amaranth: Amaranth is high in natural antioxidants so it's better teamed with healthy oils & healthy foods than foods You're trying to rid Your body of since it's going to be pushing the toxins out of Your body. It's a great detox food
In Tamil Nadu(India),v name as kuppai keerai....v make curry mix with rice n eat... yummy... Green leaves+garlic+tomato+green chilli boil 5-6mins with little water...after cooling...grind in mixcy... Temper with mustard seeds ....
In Trinidad and Tobago we call it badji and we sauteed this with onion and garlic with salted fish in coconut milk or any meats of your choice or just on its own with rice, dumpling or sada roti it's delicious it's part of many dishes in many households in the Caribbean ❤🇹🇹
Following is a good (Amaranthus retroflexus) amaranth recipe (but company will look at you funny). In a 2qt sauce pan add 1/4 pound of bluegill, bone in, skin on. 6 or 7 ten inch garlic chive leaves cut 1/4" long, 1/2 cup 2% milk, 2 Tbs butter, salt and pepper. That all goes in to the pan, fish in first. Then take a two hand bunch of cut up amaranth leaves and drop on top of the other ingredients. Sprinkle the top of the leaves with garlic bread seasoning. Turn heat to low remembering that it is milk. 10 minutes or so later when the greens have wilted, slide/plop the works into a serving dish with the fish on top. I eat with jasmine rice. When I eat this mild soup my body feels great. Sometimes it is just one 1/4lb fish other time it takes 3 fish to make the 1/4lb. I'm glad to know how to use small bluegill. I get to eat the skin, the bones are clean, and I have no competition for little fish like that. I like using the amaranth for taste and also because for me to harvest amaranth, all I have to do is let it grow instead of weeding it.
Thanks for the species name mr john vanegmond. Been searching for that info for a coon's age. Thanks to covid 19 I found this upload. This species will be a fine addition to my survival garden. As soon as the snow melts!!!
I had no idea what this was in my yard but I left it becuase I was tired of weeding I let these out compete the pokier weeds and use it as a mulch becuase it created a lot of biomass. I even started selective breeding for leaf color variegated leaves and red stems now I'll have to select for flavor :) now I'll have to go to the store and buy some other varieties to introduce new traits such as flavor 😀
Mary, I do not believe that amaranth would fix nitrogen into the soil the way the legume family does. However, it may act as a mineral pump like dandelion, bring nutrients up from the sub-soil to the topsoil.
Amaranth has been domesticated for thousands and thousands of years. There are many semi-wild varieties throughout the world, especially in Asia. Many wild/semi-wild species of amaranths throughout SE Asia are picked, and eaten or even sold. I believe the origin of amaranth is NOT South America, but either Asia or Africa.
Thanks for the video! Is amaranth grain seeds mainly what you feed your chickens? In other words do you feed them only what is freely provided outdoors or do you buy any feed for them? thanks again!
Tracy Bookman Oh I see, but isn't it possible to feed them just forage, if you arrange things strategically; afterall, birds were meant to eat mostly, bugs, grass, some grains, and wild berries.
+B Charron Only if You grew a field of corn for them. They need to eat quite a lot. The only way They could eat what's freely provided is if They had acres & acres of land to roam with a constant abundance of food. You need to feed them plenty for them to be healthy. Corn is best & dried mealworms as a treat :) And let them subsidise it with whatever morsels They manage to find on top of that. They'll still find bugs & worms but Amaranth seeds would be a great source of extra energy for them too. You shake them out of the red heads. The rest can be poisonous to Us. In the wild They can cover a lot of ground to find enough food to keep them going but when in captivity We need to provide them enough to eat because They're limited to how much ground They can cover even though They're free range
Any time you guys eat that take care with it it is 3 or kinds of amaranth in only one is the good one it really good jus cut the right ones the are a little like red color on little cane do not eat those ones gray color it can be poised they are to eat i grow up eating that in mexico and still I eating right here in california i seeded them to eat they are better then spinach
I'm really interested in learn more about Wild Edibles! I seen that you were doing a class at Bear Creek Nature center, but I'm not exactly sure were that is located. Are you doing any more classes and could you send me more information on how I can learn more about wild edibles. Thanks!! -Mario
All classes are in El Paso County, Colorado. Best thing to do to get more information is to buy books that describe plants that are common in your state.
At 2:00 the plant just on the left side of the amaranth plant looks like lambs quarter. If it is, then it is also a common weed but highly nutritious. It belongs to the amaranth family.
From my understanding the plant is a nitrate accumulator and shouldn't be harvested from fields that have been fertilized with commercial fertilizers. The plant also contains high oxalate levels that may have effects on those susceptible to kidney stones. If you do get kidney stones a good dosing of gravel root will fix yer up!
I watch all these foraging videos and they talk about how nutritious everything is, but then go and boil it... doesnt boiling it diminish the nutrient values?
Did you say not big fan cooked vegies but you over cooked it so mushy that supposed cooked quick taste better with fermented tofu Asian vegan way. Raw is more nutritious due change chemicals after we cook our food? They taste amazing though. Lot Amaranths in my garden but not sure edible. Market one is big red in middle of leaves.
Of course it is healthy food, Jesus.. If u eat your bacon from USA.. then I don't think it's good... But here on Balkan, Serbia we eat healthy pig meat, from willage
When I was a kid, my dad bought a 90-acre farm in southern Maine. Mom had a green thumb, so in addition to 3 BIG veggie gardens, we also discovered "Pigweed" and we ABSOLUTELY LOVED IT, even more so than any other vegetable (ok, not better-tasting than buttered Baby Corn). I found it sweeter than Spinach, and where it grew wild, there was plenty of it. BIG TIME nutritious too.
Thank you for the question! When the plant is young and small, eating it raw is fine, but when it gets older and larger, the leaves get pretty tough so they're not as palatable or enjoyable to eat that way.
@@WildernessGrandpa what a smart question. Just harvest the young leaves for a bowl of fresh greens. No need to cook!!! If I see it in my neighborhood I will transplant it to my covid 19 survival garden.
Margaret, there's no solid evidence that lard clogs arteries, and we're not Jewish or Muslim so it's not a forbidden food. We Gentiles and non-Muslims do not have foods restricted for scriptural reasons. Thanks for the comments, though.
WHEN YOU ARE NOT INTELLECTUAL OR YOU YOU DON'T HAVE EMOTIONAL QUOTIENT OR REAL EMPHATHY , YOU WILL NOT WIN IN LIFE. LIFE IS SURVIVING. IF YOU WANT TO WIN, DO IT GENUINELY.
The hell did you boiled the leaves that long? We Asian have been eating this since Jesus was on earth. You just killed the whole taste of it by over cooking it.
We grow it in the summer time in New York, we stir fry it with garlic and onions and add a little coconut milk (that is the Guyanese way of doing it) taste great!
I'm currently vacationing in Mexico in a family vacation property that my father owns. Our neighbors are all ranchers that have livestock. The entrance to our place has two empty lots which are now super green because of the recent rains. Upon doing some research and identifying this plant, it turns out we have an abundance that we probably won't be able to consume before we go back to the States. Easiest way for me to consume it is just to add it to my daily morning smoothie. It tastes great 😋👍. I'm going to harvest all of it and save the seeds to hydroponically grow them back at home. I look forward to all the nutrients!!
Growing this on my allotment in Perth, Scotland this year. Love to pan frying the leaves in salted butter and reduce down with some fresh garlic and finely chopped onions. I also like heat so a chopped Scotch Bonnet as well.
I had a bunch of wild amaranth pop up in my rock pile this summer. I thought it was a pretty weed so I let it grow. Still have some in other areas. I’m happy to allow it to pop up… it’s easy to pull. Also had a bunch of tansy pop up all over the place… hope I get more of both of those next summer!
few pointers for You & a quick recipe. Sorry but You should never cook it to this extent. You'll lose all the nutrients. The Amaranth was slightly overcooked already before You put it in the pan. Amaranth is best lightly fried, blanched even. To do so, just take the raw Amaranth leaves as is & put them in last, on top of all Your other ingredients. You can then season them while on top. Never boil before frying & never put in first because They'll overcook. If You're boiling them, just let them simmer for 5 minutes max but steaming is much better. You don't need to boil & fry. Only one or the other. If You like them soft, frying them will soften them enough with Extra Virgin Olive Oil or another healthy but Tasty Oil or whatever fat You like best. You can always soften them to Your taste but You want them to still hold a leaf shape & not end up mushy. Mushy greens have lost the majority of their nutrients. Same with spinach & Chard.
A great recipe I think You'll enjoy...
A great dish is Puffballs carved into think slices, fried in Extra Virgin Olive Oil with a few cloves of fresh Garlic, wild garlic is also good with these or Elephant Garlic. Optional are a few diced chives or Shallots which always make a great addition with Amaranth. Add raw Amaranth leaves on top of the puffballs while frying. Finally salt & pepper to season the leaves. This takes a max of 5 mins to cook, usually a little less. Delicious dish!
Make sure when You look for puffballs to cut them in half where You find them & if They have a black spot inside, leave them where You find them. Those are not good for Us but They are good for other wild animals so leave them for them. You want the puffballs that are a clean white all the way inside. Only pick one or two (the amount You can eat there & then) because You won't need more than that & They don't freeze or keep. Early Morning is always best for puffballs. Honestly a great combo is puffballs & Amaranth. But just slightly blanch or wilt the leaves & Your Amaranth is done. Think Garlic as Your best Friend with both foods & You're on the right track. :)
A tip for puffballs Always use olive oil for puffballs because bacon fat will be too overpowering with them since They absorb so much of the surrounding flavours & fats. You'll want an oil You don't have to be too liberal with & that isn't too intoxicating.
A tip with Amaranth: Amaranth is high in natural antioxidants so it's better teamed with healthy oils & healthy foods than foods You're trying to rid Your body of since it's going to be pushing the toxins out of Your body. It's a great detox food
In Jamaica, we call it Calalloo and is one of our national dishes. You don't need to boil it, just do it as you would with spinach, just sautee it.
That's wild calaloo, I'm just discovering that it could eat also. Praise GOD
In Tamil Nadu(India),v name as kuppai keerai....v make curry mix with rice n eat... yummy...
Green leaves+garlic+tomato+green chilli boil 5-6mins with little water...after cooling...grind in mixcy...
Temper with mustard seeds ....
In Trinidad and Tobago we call it badji and we sauteed this with onion and garlic with salted fish in coconut milk or any meats of your choice or just on its own with rice, dumpling or sada roti it's delicious it's part of many dishes in many households in the Caribbean ❤🇹🇹
Thank you, sir. Your info has no expiration date. Keep safe from covid 19
Thank you very much!
My thoughts exactly
Following is a good (Amaranthus retroflexus) amaranth recipe (but company will look at you funny). In a 2qt sauce pan add 1/4 pound of bluegill, bone in, skin on. 6 or 7 ten inch garlic chive leaves cut 1/4" long, 1/2 cup 2% milk, 2 Tbs butter, salt and pepper. That all goes in to the pan, fish in first. Then take a two hand bunch of cut up amaranth leaves and drop on top of the other ingredients. Sprinkle the top of the leaves with garlic bread seasoning. Turn heat to low remembering that it is milk. 10 minutes or so later when the greens have wilted, slide/plop the works into a serving dish with the fish on top. I eat with jasmine rice.
When I eat this mild soup my body feels great. Sometimes it is just one 1/4lb fish other time it takes 3 fish to make the 1/4lb. I'm glad to know how to use small bluegill. I get to eat the skin, the bones are clean, and I have no competition for little fish like that. I like using the amaranth for taste and also because for me to harvest amaranth, all I have to do is let it grow instead of weeding it.
That sounds interesting.
Thanks for the species name mr john vanegmond. Been searching for that info for a coon's age. Thanks to covid 19 I found this upload. This species will be a fine addition to my survival garden. As soon as the snow melts!!!
I had no idea what this was in my yard but I left it becuase I was tired of weeding I let these out compete the pokier weeds and use it as a mulch becuase it created a lot of biomass. I even started selective breeding for leaf color variegated leaves and red stems now I'll have to select for flavor :) now I'll have to go to the store and buy some other varieties to introduce new traits such as flavor 😀
I have this plant in my garden every year, I knew you could cook it to eat it, but I didn't know you could eat it raw. How is it raw?
It's decent if you pick it when it's small. Once it gets bigger, it's too tough and bitter
If you are going to boil it, only 5 minutes are needed. You can just fry it with all your additives.
I'm from El Salvador, and we have a lot of those in our country.
I have them growing in my garden. One day, I will try it out. I wonder if they are a nitrogen fixer?
Mary, I do not believe that amaranth would fix nitrogen into the soil the way the legume family does. However, it may act as a mineral pump like dandelion, bring nutrients up from the sub-soil to the topsoil.
Amaranth has been domesticated for thousands and thousands of years. There are many semi-wild varieties throughout the world, especially in Asia. Many wild/semi-wild species of amaranths throughout SE Asia are picked, and eaten or even sold. I believe the origin of amaranth is NOT South America, but either Asia or Africa.
Thanks for the video! Is amaranth grain seeds mainly what you feed your chickens? In other words do you feed them only what is freely provided outdoors or do you buy any feed for them? thanks again!
+B Charron No we buy feed. Only having them forage would reduce egg production and promote egg-eating.
Tracy Bookman Oh I see, but isn't it possible to feed them just forage, if you arrange things strategically; afterall, birds were meant to eat mostly, bugs, grass, some grains, and wild berries.
+B Charron Only if You grew a field of corn for them. They need to eat quite a lot. The only way They could eat what's freely provided is if They had acres & acres of land to roam with a constant abundance of food. You need to feed them plenty for them to be healthy. Corn is best & dried mealworms as a treat :) And let them subsidise it with whatever morsels They manage to find on top of that. They'll still find bugs & worms but Amaranth seeds would be a great source of extra energy for them too. You shake them out of the red heads. The rest can be poisonous to Us. In the wild They can cover a lot of ground to find enough food to keep them going but when in captivity We need to provide them enough to eat because They're limited to how much ground They can cover even though They're free range
Any time you guys eat that take care with it it is 3 or kinds of amaranth in only one is the good one it really good jus cut the right ones the are a little like red color on little cane do not eat those ones gray color it can be poised they are to eat i grow up eating that in mexico and still I eating right here in california i seeded them to eat they are better then spinach
Did you say theres ones you dont eat?
Here in Jamaica where I live it is call callaloo
its call KULITIS in Tagalog the Northern language of Philippines
I believe it's the same as callaloo, a popular Jamaican vegetable.
No it is not. Callaloo is made with dasheen leaves
@@sifs7258 You must be from Trinidad :)
@@jcmp0112 yes I am
that is callaloo
I can’t with these people. If you’re NOT from Jamaica, why are you refuting what a Jamaican says? Smh
I'm really interested in learn more about Wild Edibles! I seen that you were doing a class at Bear Creek Nature center, but I'm not exactly sure were that is located. Are you doing any more classes and could you send me more information on how I can learn more about wild edibles.
Thanks!! -Mario
All classes are in El Paso County, Colorado. Best thing to do to get more information is to buy books that describe plants that are common in your state.
This was great, thank you!
Why that the best vegetables to get rid of why
At 2:00 the plant just on the left side of the amaranth plant looks like lambs quarter. If it is, then it is also a common weed but highly nutritious. It belongs to the amaranth family.
The 2 plants often grow side by side.
2:01 Amaranth standing next to lambsquarter. Woo Hoo. Glad I always carry a plastic bag!
Good eye, John. You are correct.
Mr John Vanegmond. A very keen eye. Thanks. Lamb's quarters ( chenopodium album) Right?
From my understanding the plant is a nitrate accumulator and shouldn't be harvested from fields that have been fertilized with commercial fertilizers. The plant also contains high oxalate levels that may have effects on those susceptible to kidney stones.
If you do get kidney stones a good dosing of gravel root will fix yer up!
My favorite.
I watch all these foraging videos and they talk about how nutritious everything is, but then go and boil it... doesnt boiling it diminish the nutrient values?
Some things have to be boiled to make them edible.
Called Callaloo in Jamaica.
This is my favorite plant to eat
Popped up in my garden had no clue what it was at first... so far it is 5ft tall
I always wonder why people dont let the amaranth grow so they can hopefully get the seeds ...which are the tastiest grain on Earth.
Did you say not big fan cooked vegies but you over cooked it so mushy that supposed cooked quick taste better with fermented tofu Asian vegan way. Raw is more nutritious due change chemicals after we cook our food? They taste amazing though. Lot Amaranths in my garden but not sure edible. Market one is big red in middle of leaves.
Thank you for engaging with our content.
Can someone tell me what this is
Are you referring to the plant in the video? If so, it's commonly called pigweed, AKA amaranth
Did this guy really call bacon fat a health food?
If it's not from confinement raised hogs, but grass-fed ones, the fat is very healthy for you.
Of course it is healthy food, Jesus.. If u eat your bacon from USA.. then I don't think it's good... But here on Balkan, Serbia we eat healthy pig meat, from willage
Can i eat all amaranth plant raw?
You can, but it's much better when it's small. When it gets more mature, it's really tough and bitter. It's better cooked when it's older.
We cook it with onion and garlic in India .......
When I was a kid, my dad bought a 90-acre farm in southern Maine. Mom had a green thumb, so in addition to 3 BIG veggie gardens, we also discovered "Pigweed" and we ABSOLUTELY LOVED IT, even more so than any other vegetable (ok, not better-tasting than buttered Baby Corn). I found it sweeter than Spinach, and where it grew wild, there was plenty of it. BIG TIME nutritious too.
Mike - that sounds like a pleasant memory! I'm jealous :-D
Yeas i eat now nice i put checkin and monghole very nice in philipines the is kulitis
Well known as Jamaican calaloo
Couldn't you just saute them with the bacon fat and skip the boiling?
If you can eat it raw, why boil it for fifteen minutes?
Thank you for the question! When the plant is young and small, eating it raw is fine, but when it gets older and larger, the leaves get pretty tough so they're not as palatable or enjoyable to eat that way.
@@WildernessGrandpa what a smart question. Just harvest the young leaves for a bowl of fresh greens. No need to cook!!! If I see it in my neighborhood I will transplant it to my covid 19 survival garden.
Free food why kill it? when you can have greens for year
I agree!
yeah,right!!! here in Asia we eat them..
You say make it more nutritious by add more meat and fat?
You bet!
No lard! It not only CLOGS your arteries, it is Biblically unclean; yes, it tastes good, but not everything that tastes good is GOOD for you. :)
Margaret, there's no solid evidence that lard clogs arteries, and we're not Jewish or Muslim so it's not a forbidden food. We Gentiles and non-Muslims do not have foods restricted for scriptural reasons. Thanks for the comments, though.
WHEN YOU ARE NOT INTELLECTUAL OR YOU YOU DON'T HAVE EMOTIONAL QUOTIENT OR REAL EMPHATHY , YOU WILL NOT WIN IN LIFE. LIFE IS SURVIVING. IF YOU WANT TO WIN, DO IT GENUINELY.
Ok... Whatever that means.
The hell did you boiled the leaves that long? We Asian have been eating this since Jesus was on earth. You just killed the whole taste of it by over cooking it.
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How exactly is amaranth wild edible? You have been believing this lie close to 10 years now. Sad . Lol
If you find it in the wild, and you can eat it, it's a wild edible.
Seems pretty obvious.