Also known as Chinese spinach or callaloo in Caribbean cooking, amaranth is a tall plant with broad leaves that produces thousands of tiny seeds. Both leaves and seeds are edible. The green leaves are sturdy and have a good, slightly sweet flavour. They can be cooked or eaten raw in salads.
Cook and serve them in a similar way to spinach or Swiss chard – boiled, steamed or fried. They only need cooking for a short time.
The seeds, which are rich in protein and calcium with a mild peppery flavour, are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian grocers.