Varieties we grow and love:
We mainly grow whatever variety the guys grow in Jamaica. It is a large plant with nice thick stems and dark green leaves.
Callaloo is most usually Amaranth (though some refer to Taro as callaloo too…not the same) and also goes by Chinese spinach, yin choy, Quelite, birim, bledo blanco… basically everyone eats some form of it like a spinach green. Unlike spinach it will grow in the heat and humidity.
We do grow red Amaranth, as well, but it is considerable stronger than the green when it matures…it does make a delightful micro or mini green though.
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
If you are not going to use this within a day or two of purchase, wash whole bunch by plunging up and down in large pot of water, shake of excess water, chop up and store loosely in plastic bag in fridge. Like most of the fresh, tender greens, this is not a long keeper after harvest.
Callaloo/Amaranth freezes well after blanching.
– can be enjoyed in:
- use like spinach
- braise with onions and chicken broth
- sauteed with onions and tomatoes
Tips for preparing:
rinse well. The best bet is to dip in several batches of water…the dirt tends to collect on the underside of the leaf.
Also check out these great recipes:
OK, I don’t have any posted, but I will fix this soon:)