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

南方夏造家常菜（六至九月當造） — Red amaranth bundles at Australian Asian grocers are locally grown

Availability in Australia

Common at Asian grocers · A$2.69–2.69 / bunch
red amaranth bundle

Pairs well with