Amaranth Red Leaf Callaloo,1000 Seeds,Chinese Spinach,for Growing Or Sprouting !

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Daikon RadishCaribbeanGarden StoreInternational Buyers – Please Note: Import duties, taxes, and charges are not included in the item price or shipping cost. These charges are the buyer's responsibility.Red Garnet Amaranth Organic Heirloom, ~ 1000 seeds Highly Nutritious Decorative Rich Burgundy Plants Perfect for Your Vegetable Garden  Delicious lightly stir-fried or steamed, Amaranth leaves and stems are extremely nutritious delivering protein, iron and calcium, as well as vitamins A and C. Chinese cuisine typically prefers the red-leaf varieties and includes them in soups, sometimes serving the cooked leaves separately. In India, Taiwan and Japan, the lighter varieties are more popular. In Western cuisine, Amaranth can be substituted in any recipe for spinach. Young leaves are tasty and beautiful in salads. All Red LeafIn Asia this vegetable is called... China:  een choy, hinn choy, yin choy, hin tsai, in tsai, xian cai, lao quiang gu India:  chaulai sag, chuamarsa, ganhar, kai sag, kalgaghasa, lal sag, marsa, poi, rajgira, ram dana Indonesia:  abang, bayam, bayem, selasih, senggang bener Japan:  chunrai, hiyuna, java horenso, santousai Korea:  chambirum Malaysia:  bayam Philippines:  kulitis Sri Lanka:  sudu tampala Thailand:  phak khom Vietnam:  rau den, rau den do All Red LeafFresh Organic seeds~Perennial100% open pollinatedHeirloomNon-hybrid and Non-GMO  This variety of edible amaranth, also known as Chinese spinach, has tender, broadly dented leaves. The rich purple-red color is present very early, in the first 2-3 weeks of growth. Perfect for micro greens and adds a spark to salads and as garnish.  Amaranth will tolerate hot, dry and moist conditions and does not like cold temperatures. In Chinese and Vietnamese cuisine, this vegetable is used in stir-fry and soups, while traditional Greek cooking calls for it in place of spinach. Hopi Indians used Exported By ExportYourStore