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Published 2007
In any of its varieties, red, green, or bicolored, amaranth (Amaranthus spp.) is one of the most popular greens with Parsis, who usually cook it with onions and tomatoes, sometimes with meat or under eggs, or serve it deep-fried as a garnish. There’s hardly a food plant in the world as widely distributed. Here in the Bay Area, it grows neglected and unharvested in driveways and parking lots. Look for it at Chinese or Southeast Asian markets or specialty produce stores.
© 2007 All rights reserved. Published by University of California Press.