Picking amaranth in the Netherlands is a delight—whether solo, with friends, or family. The vibrant hues of its leaves or plumes make it a joy to harvest, and the act of plucking it fresh from the field feels like gathering nature’s own artwork. The earthy scent and the rustle of the plants add to the charm, turning a simple outing into a sensory experience.
Once home, amaranth’s versatility shines. Its young leaves are tender and perfect for salads or sautéing, while the seeds add a nutty crunch to dishes. For a fresh twist, try these recipes:
- Amaranth & Feta Salad: Toss fresh amaranth leaves with crumbled feta, cherry tomatoes, toasted pumpkin seeds, and a lemon-olive oil dressing.
- Stir-Fried Amaranth: Sauté leaves with garlic, ginger, and a splash of soy sauce for a quick, flavorful side.
If you’ve picked the flowers, they make stunning decor—dried or fresh. Arrange them in a vase for a pop of color, or weave them into a wreath for a rustic touch.
For a soothing drink, steep the leaves in hot water with a hint of honey for a mild herbal tea. Or, if you’re feeling adventurous, blend amaranth into a cocktail:
- Amaranth Sparkler: Muddle a few leaves with lime juice and simple syrup, top with sparkling water, and garnish with a flower plume.
Whether eaten, displayed, or sipped, amaranth brings a little bit of the farm’s joy straight to your home.