The return of amaranth each summer reminds Catherine of another life.
By Catherine Watson
IT’S 23 years since I left my Collingwood life behind and moved full-time to Wonthaggi.
Each summer I’m reminded of that other life when the amaranth seedlings appear in my rocket and herb bed.
My old Greek neighbour Anna used to bring me vegetable dishes made from her own garden: young broad beans cooked in the pod with garlic and herbs, stuffed zucchini flowers and horta, a mix of leafy greens, including amaranth. All slow cooked, slathered in good olive oil and lemon juice, served at room temperature and delicious.
Anna gave me some plants when I moved and there must have been some amaranth seeds in the soil, because the next year they came up in my garden and they’ve reappeared every year since. Never so many that they become a nuisance – maybe 10 or 20, just enough to be very welcome.
IT’S 23 years since I left my Collingwood life behind and moved full-time to Wonthaggi.
Each summer I’m reminded of that other life when the amaranth seedlings appear in my rocket and herb bed.
My old Greek neighbour Anna used to bring me vegetable dishes made from her own garden: young broad beans cooked in the pod with garlic and herbs, stuffed zucchini flowers and horta, a mix of leafy greens, including amaranth. All slow cooked, slathered in good olive oil and lemon juice, served at room temperature and delicious.
Anna gave me some plants when I moved and there must have been some amaranth seeds in the soil, because the next year they came up in my garden and they’ve reappeared every year since. Never so many that they become a nuisance – maybe 10 or 20, just enough to be very welcome.
They grow about a metre tall with a thick hollow main stem and lots of minor stems. Vibrant red seed tresses, or catkins, appear late in the season. The name comes from ancient Greek amárantos, meaning unfading.
Amaranth has many species, names and uses. In England it’s known as Love Lies Bleeding, which conjures all sorts of visions, and is grown solely as a decorative plant. Don’t expect to be served a dish of Love Lies Bleeding in an English home.
In South America it’s been used as a grain for thousands of years. It’s high in protein and a source of minerals including calcium, magnesium, phosphorus, and potassium. Last year, inspired by a Youtube video, I harvested my catkins, left them to dry then shook out the seeds. I had about a quarter of a cup.
I’ve also tried feeding the catkins to the local chooks but they don’t seem that excited. Like me, they reckon it's too much work for too little reward. They'd rather have Open Range Premium Mix from Feed Barn, preferably the one without the pellets. But I often see little birds – wrens and sparrows – stopping for a snack.
In South America it’s been used as a grain for thousands of years. It’s high in protein and a source of minerals including calcium, magnesium, phosphorus, and potassium. Last year, inspired by a Youtube video, I harvested my catkins, left them to dry then shook out the seeds. I had about a quarter of a cup.
I’ve also tried feeding the catkins to the local chooks but they don’t seem that excited. Like me, they reckon it's too much work for too little reward. They'd rather have Open Range Premium Mix from Feed Barn, preferably the one without the pellets. But I often see little birds – wrens and sparrows – stopping for a snack.
In Greece amaranth is called veleta (βλήτα) and it’s used as a green vegetable. It tastes a lot like young spinach but is much less trouble to grow. It thrives during a hot, dry summer when everything else is struggling.
Preparing it is simple.
If you’d like some amaranth seeds, let me know. Be warned: once you sow them you will always have amaranth in your garden, though you will also grow to welcome this summer visitor.
Preparing it is simple.
- With a sharp knife harvest the young leaves and stems. (Pick plenty because like spinach it will reduce once cooked.)
- Steam the leaves for a couple of minutes. Once your knife goes through the stems it’s ready.
- Mix some oil and lemon juice, add salt and pepper, and pour over the warm leaves.
- Serve at room temperature.
If you’d like some amaranth seeds, let me know. Be warned: once you sow them you will always have amaranth in your garden, though you will also grow to welcome this summer visitor.