Chinese Spinach

Here are the three varieties that are the most popular leafy amaranths grown in Asia. When grown well they produce soft textured and tender leaves which are excellent for stir-frying and soups.

Edible Amaranth - Green Leaf This variety is very popular in sub-tropical areas and India. The plant has large dark green and upright leaves. This amaranth grows vigorously up to 2-3 feet high in warm climates. Upon harvesting young leaves and branches for vegetable use, the plant will grow new side branches and leaves for subsequent harvests. Tender leaves and stems are excellent for stir-fry.

Edible Amaranth - White Leaf This dwarf type amaranth is very popular in Taiwan and Japan. Plants are relatively smaller and grow relatively slower than other varieties. Seeds can be sown with the broadcast method and plants can be grown densely but needed to thin periodically during the growth. This variety with very pale green leaves in round shape and stems are very tender and well textured for eating quality, excellent for stir-fry and soup.

Edible Amaranth - Red Leaf This is a fascinating amaranth that produces large green leaves with red stripes in the center. This variety is a vigorously growing vegetable in warm weather. Some people grow this variety as decorative plants as well as leafy vegetable plants. Young leaves and stems can be harvested periodically for a long time during the growth. This vegetable is very popular in Chinatown and Southern Asia. Chinese and Vietnamese use this vegetable for stir-fry and soup. Leaves with red stripes will release red color into soups and dishes when cooked.

SOURCE: http://www.evergreenseeds.com/evergreens... You can also order edible amaranth here: http://echonet.org/shopsite_sc/store/htm...

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