Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Amaranth (species of Amaran-thus), sometimes called Chinese spinach and other names, has been enjoyed since ancient times in both Europe and Asia. Its tender, earthy-flavored leaves are rich in vitamin A, but also in oxalates: two to three times more than spinach, for example. Boiling in copious water will remove some of them.