Description
GREEN LEAF AMRANTH
(Amaranthus mangostanus)
Green leaf Amaranth is used as a spinach replacement and goes by the name Chinese Spinach in many regions. The leaves have up to twice or three times as much nutritional value, compared to other green leafy vegetables. They are rich in vitamins A and C, protein, iron, calcium and magnesium.
The leaves, stem and seeds may be used and eaten raw or cooked. The older leaves are said to have a ‘hot’ taste, and have also been described as tasting like artichoke.
The inner leaves are crisp and make a nice cooked vegetable dish. Generally, the leaves and stalks can be used as a hot weather spinach replacement. Include them in soups, stir fry dishes, salads or any other dish requiring green leafy vegetables. They are quicker to cook than spinach, so must be added right at the end of the cooking process.
 
Here are some serving tips:
    Fresh, tender leaves and shoots can be eaten raw either in salads or juiced.
    In the Caribbean, amaranth greens are known as callaloo and are one of the chief items in the popular "callaloo-soup" made with taro, ham hocks, peppers, celery, okra, coconut milk, and crabmeat.
    In the mainland China where the greens are called by name yin-tsai (A. tricolor or Chinese Spinach), it is employed in stir-fries and soups.
    In the Indian subcontinent, the greens are called as chaulai found wide usage in curries, stews, and mixed vegetable dishes.
    In Greece, the amaranth greens are popular as vleeta, boiled with other well-known green-leafy like dandelion, mustard green, chicory greens etc., dress with extra virgin olive oil and a squeeze of lemon juice and serve as the dish vrasta chorta.

How to grow:
Instructions
Prepare your soil for spring planting of the Amaranth seeds. Break up the soil to a 12-inch depth using a pitchfork. Test the pH of the soil using a soil testing kit. Callaloo seeds prefer to grow in soil that has a pH between 6.5 and 7.5.
Amend the soil if necessary before sowing your seeds. Add lime to soil with a pH below 6.5 and peat moss to soil with a pH above 7.5.
Sow the callaloo seeds when the outdoor temperatures hold steady at 65 degree Fahrenheit. Sprinkle the seeds over the soil by holding them in the palm of your hand and fanning them out in front of you. Rake the soil lightly afterward to cover the seeds with approximately ½ inch of soil.
Dampen the soil with water from a garden hose. A light misting is all that is necessary. Keep the soil moist throughout the germination process, which will take about 10 to 14 days.
Continue to maintain moist soil as the callaloo seedlings grow. Once the callaloo seedlings begin to develop their second set of leaves, water to plants more deeply, keeping the soil moist to a 1 inch depth at all times.
Spread a 3-inch layer of bark mulch around the callaloo plants to deter weeds. Mulching will also improve drainage. Harvest the leaves as you need them for your recipes by plucking them off of the plants using your fingertips.
Harvest callaloo seeds when the flowers begin to dry up. You will know it is time for seed harvesting when you notice the head of the flower bursting open, exposing the seeds. Snip the flowers off their main stems and shake the seeds out onto a paper towel. Store the seeds in a paper bag in a cool, dry area