Yesterday Joan Quenan, Deborah Healy and I pulled weeds at the Monarch Butterfly Habitat in Shell Lake. I pointed out red root pigweed or amaranth as I know the plant. We decided to pick wild edibles and so I loaded up a bag with this tasty wild edible. Meanwhile Deborah picked purslane and lambs quarter.
I am here to tell you that young amaranth leaves taste better than spinach. I sautéed them in a little olive oil and water and steamed the tender leaves. Then I scrambled two organic brown eggs into the mix. Upon completion I sat down and eat one of the best meals I have ever prepared. I noticed my brain started to spark like little lights going off. It was as if my cells were lighting up and thanking me for REAL FOOD. Is this called a natural high? It was to me. I have been eating more wild edibles all the time and I am starting to notice an internal chemical reaction to and in relationship with my food.
Update: Lots of Amaranth is growing in my garden and I do not pull it as a weed. Rather, I am picking it and starting to freeze small bags of it. Also, I will use with basil and garlic when I make pesto.
July 30 – Last night at the Water Ceremony held at the Hospitality House in Minong, I served a dish of steamed leaves and the water sisters enjoyed a taste on the wild side.
Nutritional value of Amaranth: 90 % Vitamin C, 73% Vitamin A and 28% calcium. Want to learn more about Amaranth leaf nutrition? Visit http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2304/2
There is another side to this story which is Amaranth seed. I haven’t ventured this far yet. It is all in the seasonal timing.