Search Results for Amaranthaceae

Barilla plant: Salsola soda
19 Mar 2018

Only the green, knitting needle-like leaves are used. These can be eaten raw or blanched and fried. The leaves remain crisp and taste slightly salty and very aromatic.

Yellow swiss chard: Beta vulgaris subsp. vulgaris Flavescens-Group
02 Oct 2019

The slightly salty tasting leaves and leaf stems can be eaten raw as salad or stewed, cooked as spinach or sautéed.

Leafy goosefoot: Blitum virgatum ‘Strawberry-Sticks’
25 Jun 2017

Dispite the striking strawberry-like fruits, the strawberry goosefoot is a leafy vegetable.

Red Chard: Beta vulgaris subsp. vulgaris Cicla-Group
03 Jul 2019

The slightly salty tasting leaves and stems can be eaten raw as salad or cooked, e.g. as spinach or sautéed.

City-goosefoot: Oxybasis urbica
22 Sep 2017

The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.

Amaranthus cruentus x powellii ‘Hopi red dye’
02 Jun 2017

The almost black seeds as well as the blood-red leaves are edible and dye red.

Love-lies-bleeding: Amaranthus caudatus
28 Aug 2017

The tiny, lenticular amarant-seeds are extremely nutritious and contain a lot of protein. They can be processed into mash and various bakery products.

City-goosefoot: Oxybasis urbica
30 Jun 2017

The black-brown seeds can be used as pseudocereals similar to quinoa, for example boiled as a porridge and grounded to a flour as addition to baking flour.

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