GET GROWING!
LOVE LIES BLEEDING... AND IT’S DELICIOUS!
The ropes of amaranthus drape over other plants in the garden in fall.
By LADYBUG
One is never too old to learn is oft repeated by those who are lifelong learners and not embarrassed to admit they don’t know everything.
This applies in spades to gardeners. We are always excited to learn about new ways of doing things, new plants, or even new things about plants we’ve had for ages in our gardens.
A recent conversation with my brother falls in the last category. He had sent me a link to an article by economist Abhijit Banerjee. In it, the Nobel laureate described his comfort foods and typical Bengali dishes.
As foodies, my brother and I enjoy reading about, discussing, and trying different recipes and I found the history of some of Banerjee’s favourite foods fascinating.
In particular, a mention of steamed amaranth leaves.
Was amaranth the same as amaranthus? What were the chances of it not being the same plant? I looked it up anyway, just to be sure and there it was: Amaranthus is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranth. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants.
So the leaves of the plant that I picked up as an ornamental annual called Love Lies Bleeding – so called because of the red densely-packed flowers that hang like long ropes – were edible?
The plant is a generous self seeder and ever since the first plant, I’ve had amaranthus in pots and in my garden every year. I had once thought that the tiny seeds were quinoa but learnt that though very similar, they are, in fact, not quinoa.
In this recent conversation and subsequent fact-check, I learnt two things:
That the leaves were indeed edible and commonly used in Goan and Maharashtrian cuisine as lal bhaji.
And that amaranthus seeds are rajgira, that crunchy grain that is the base of the chikki I love!
I may not have the expertise to turn the seeds into chikki just yet (but a woman can dream!) but I can certainly use the leaves in a bhaji.
Other amaranthus plants offer a harvest of fresh leaves.
Recipes I found online are simple, and call for a quick stir fry with onions, garlic, and salt and pepper to taste. The leaves are said to be super healthy and one can up the nutrition factor by throwing in a handful of moong sprouts.
While I wish I’d known this earlier – think of all the years I could have been enjoying a home-grown delicacy – I am happy I know now, and see my amaranthus plants in a whole new light!