Amaranth greens

Tender summer amaranth greens, in green or red-splashed forms, sold in bundles and trimmed of their roots. They collapse in moments in a rolling soup (added last to avoid overcooking) and the red type tints the broth a natural pink.

TCM properties

Nature · cooling　Flavour · sweet　Meridians · large intestine、small intestine

Traditional food therapy

In Cantonese food therapy amaranth is used to clear heat and free the intestines, and folk tradition values it as a blood-nourishing green.

Cautions: read first

• Those with a weak, cold spleen and stomach or loose stools should drink only a little
• Tradition holds amaranth to be slippery and draining, so take care in early pregnancy (a folk saying)
• It cooks very fast, so add it late to keep it from going to mush

Preparation

Trim the roots and wash it; red amaranth turning the soup pink is normal.

Origin

An everyday summer crop in the south (in season June to September). Red amaranth bundles at Australian Asian grocers are locally grown

Availability in Australia

Easy to find

Pairs well with