Powell's Amaranth (Amaranthus powellii)

Family: Amaranthaceae | Edibility: Choice Edible (5/5)

The leaves, stems and seeds of Powell's Amaranth are edible and highly nutritious. The leaves are cooked as a spinach. The seed is also cooked and then used with cereal flours in porridge and breads. It is native to the southwestern United States and northern Mexico and has been introduced to other continents, including Australia and Europe. Common names: Powell's amaranth and green amaranth.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

Leaves - cooked as a spinach. Seed - cooked. Used as a flour. Very small but easy to harvest and very nutritious. — Leaves - cooked as a spinach.; Very small but easy to harvest and very nutritious.; The seed can be cooked whole, and becomes very gelatinous like this, but it is rather difficult to crush all of the small seeds in the mouth and thus some of the seed will pass right through the digestive system without being assimilated.

Habitat & North American Range

Waste places. (Zone 5)