Okay, so you’ve decided to go for amaranth. Excellent choice. It’s a bit of a triple threat: it’s a flower, a grain, and a leafy green all in one, but when you’re picking it yourself in the Netherlands, you’re usually after the vibrant, tassel-like flower heads or the young, tender leaves. The farms here often have rows of it looking like something out of a Dr. Seuss book—tall, proud, and dripping with crimson or gold.
Picking It: The “You Pick” Experience
Grab a basket and some friends (or just yourself, no judgment—it’s a peaceful activity). Amaranth is surprisingly sturdy, so you don’t have to be too delicate. For the flowers, look for ones that are fully colored but still “fluffy.” Gently squeeze the tassel near the base; if it feels crisp and dry, it’s perfect for drying. For leaves, pick the younger, smaller ones from the top of the plant. The older leaves at the bottom can be a bit chewy.
Pro tip: wear a hat. The Netherlands sun is sneaky, and you’ll be so focused on finding the perfect crimson stalk that you’ll forget to reapply sunscreen. Also, bring scissors. While you can snap amaranth stems, a clean cut is kinder to the plant.
Once You’re Home: The Fun Part
You’ve brought home a bunch of amaranth. Now what? If you picked the flowers, you have two paths: fresh or dried. Fresh, they make a wild, dramatic bouquet that screams “I am an artiste” even if you just stuck them in a vase. Dried, they hold their color for months. Hang them upside down in a dark, dry place for two weeks, then arrange them in a rustic pot. They’re practically indestructible.
The leaves? They’re like spinach’s slightly more interesting cousin. Sauté them, throw them into soups, or blend them into a green smoothie (you’ll feel very virtuous).
Since amaranth is a grain as well—but you’re not likely to harvest the tiny seeds by hand on a pick-your-own farm (they’re a pain to thresh)—let’s focus on the leaves and flowers. But wait! If you did grab a bag of its seed-like grain from the farm shop, here are two recipes:
Two Recipes (for the grain/seed amaranth)
Amaranth Porridge with Honey and Apple Toast 1 cup of amaranth seeds in a dry pan until they pop (yes, they pop like tiny popcorn!). Add 2 cups of water or milk (oat milk works great), a pinch of salt, and a dash of cinnamon. Simmer for 20 minutes, stirring occasionally, until creamy. Top with grated apple, a drizzle of Dutch honey, and a few dried amaranth flower petals for color. Breakfast of champions.
Amaranth-Crusted Chicken (or Tofu) Cook ½ cup amaranth in 1 cup water until fluffy (about 15 minutes). Let cool. Mix with 2 tablespoons of olive oil, salt, pepper, and a teaspoon of smoked paprika. Coat chicken breast or firm tofu slices in the mixture. Bake at 200°C for 25 minutes until golden and crunchy. Serve with a side of steamed amaranth leaves—full circle.
One Tea Recipe (for the leaves)
Amaranth Leaf and Ginger Tea Grab a handful of fresh amaranth leaves (washed). In a pot, bring 2 cups of water to a boil with 2 slices of fresh ginger and a stick of cinnamon. Add the leaves, turn off the heat, and let steep for 5 minutes. Strain, sweeten with a little honey, and sip while you admire your dried flower arrangement. It’s earthy, slightly peppery, and strangely calming.
One Cocktail Recipe (for the flower, as garnish)
The Crimson Tassel In a shaker, muddle 3 fresh raspberries with a sprig of mint. Add 50 ml gin, 20 ml fresh lime juice, 15 ml elderflower cordial, and a splash of soda water. Shake with ice, strain into a glass filled with crushed ice. Garnish with a fresh amaranth flower tassel—it’ll look like you’re drinking a sunset. Note: The flower is edible, but it’s mostly for show. Go ahead and nibble it if you want; it tastes like a very mild, grassy nothing.
Decoration Suggestions (for the flowers)
- Wreath it: Weave the dried stems into a rustic wreath base with eucalyptus and dried orange slices. Hang on your door to confuse tourists.
- Float them: Cut the flower heads off and float them in a shallow bowl of water with a floating candle. Instant hygge.
- Table runner: Lay a long bunch of fresh amaranth down the center of a dinner table like a edible flower snake. It’s dramatic and cheap.
Enjoy your amaranth adventure! And if you end up with more than you can handle, remember: the best Dutch farmers are always happy to trade a handful for a good story.