Brilliant magenta-and-green seedlings of amaranth — the same plant West Africans cook as efo and the diaspora knows as callaloo. Striking color, mild flavor, and an ancestral leafy-green lineage.
The microgreen of an ancestral African leafy green — efo, callaloo — grown fresh and vivid on a windowsill, keeping a diaspora vegetable alive in a new form.
Amaranth greens are a traditional African iron and calcium source, and the microgreen concentrates these along with vitamin C to drive iron absorption — meaningful for a community with high anemia rates, especially in women. The vivid magenta pigments are antioxidant betalains and anthocyanins. Sprouting raises vitamin C and folate and reduces the antinutrients of the dry seed. A nutrient-dense, ancestral green in striking color.
Grow from amaranth seed on a fine soil tray or mat (the seed is tiny); harvest at 10-15 days. Snip, rinse gently, dry. Eat raw — the color and mild flavor make a beautiful finishing green on grain bowls, salads, and plated dishes.
Free, no account needed to ask.