Callaloo (Green Amaranth)
Amaranthus spp.
Approximately 100 seeds per pack.
Germination ~ 64% Feb 2025 Packed for 2025
DISCOUNTED
Callaloo, often referred to in some regions as Green Amaranth, is a leaf vegetable that is popular in Caribbean, African, and Asian cuisines. The plant is scientifically known as Amaranthus viridis among other species within the Amaranthus genus. It is highly valued not only for its nutritional profile but also for its versatility in various dishes.
In many cultures, callaloo is more than just a food item; it is a part of the cultural heritage, particularly in the Caribbean. It is a staple ingredient in many traditional dishes and is celebrated for its taste, nutritional benefits, and the sense of community it brings when people gather to prepare and share a meal made with callaloo.
Easy to grow and impressively self-sufficient, we are constantly in awe of the deliciousness, abundance and utter resilience of Callaloo! One of our favorite greens with onions and garlic, Callaloo thrives in containers and raised beds as well as garden soil, prolific even in drought and low-fertility conditions. A dish as well as a plant, Callaloo as a dish hails from West Africa while Callaloo, in the amaranth family, co-adapted with humxns in both Africa and the Americas.
Callaloo has broad appearance with tender leaves that can range from a bright green to a deeper, almost purplish hue. The leaves are somewhat similar in shape to spinach, with a soft texture that becomes even more tender when cooked. The plant can also produce small, inconspicuous flowers that eventually turn into tiny, grain-like seeds.
In the culinary world, callaloo is a versatile ingredient that can be used in a multitude of dishes. It is most famously used in the Caribbean dish also called "callaloo," which is a thick stew made with callaloo leaves, coconut milk, various herbs and spices, and sometimes crab meat or salted meats. The leaves can also be steamed, sautéed, or added to soups and salads. Their mild, slightly earthy flavor allows them to blend well with a wide array of ingredients.
Nutritionally, callaloo is a powerhouse, packed with vitamins and minerals. It is particularly rich in vitamins A and C, calcium, iron, and magnesium. The leaves also contain a significant amount of protein for a leafy vegetable, as well as dietary fiber, which is beneficial for digestive health.
Callaloo plants are quite hardy and can grow in a variety of conditions, although they prefer warm, tropical climates. They can be grown from seeds and tend to sprout quickly, making them an accessible crop for home gardeners and farmers alike. The plant is also known for its fast growth rate, meaning it can be harvested multiple times throughout the growing season.
In summary, callaloo or Green Amaranth is a nutritious, versatile, and culturally significant leafy vegetable that plays a vital role in various cuisines around the world. Its ease of cultivation and nutritional benefits make it a valuable addition to any diet.
