With the recent planting of winter squash came yet another wave of weeds, this time the ubiquitous amaranth, also known as redroot pigweed. As we were pulling up the younger plants to prevent them from crowding out the germinating squash, we remembered that in some cultures (e.g. Jamaica) this invasive weed is actually savored as a leafy green, much like spinach or chard.

Instead of tossing all of the pigweed in the compost pile, we saved a bunch in a glass of water, put it in a refrigerator, and then wrapped the roots in wet paper towels for the drive home.

We prepared it simply so that the distinct flavors of the amaranth could shine through. It reminded us of spinach, but the texture was superior and the color was an especially vibrant shade of green. There was a freshness to it that spinach can’t rival, and a tenderness that was afforded by harvesting these plants at less than eight inches tall (anything bigger gets tough and bitter, so be quick because this stuff grows fast!).

Depending on your individual taste, you may or may not detect some bitterness. One of us could, while the other chomped happily away, without noticing at all. If you’re one of those people whose taste buds are blissfully oblivious to the bitterness, this is a wonderful year round substitute for spinach.

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