{"product_id":"aleho-amaranth","title":"Aleho (Amaranth)","description":"\u003cp\u003eAleho is the Yoruba word for edible amaranth greens in Nigeria. Much like our Jamaican and Trinidadian Callaloo, this plant is grown for its abundance of iron-rich, spinach-like leaves, which are cooked into flavorful stews.\u003c\/p\u003e\n\u003cp\u003eThis variety comes to us from the Nigerian family of Halima Salazar, now of \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/justevia\"\u003eJustevia Teas\u003c\/a\u003e in Water Valley, Mississippi.\u003c\/p\u003e\n\u003cp\u003eThis variety has a red tint to the leaves and grows up to four feet tall if left unharvested. However, you can harvest the greens continually, starting when the plant is as young as 18\" tall.\u003c\/p\u003e\n\u003cp\u003eWe received this variety from Halima, who also shared these recipes from her mother:\u003c\/p\u003e\n\u003cdiv style=\"border: 5px solid #ffeea2; padding: 20px; margin-bottom: 20px; background-color: #ffeea230;\"\u003e\n\u003ch3\u003eRecipe 1\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"columns: 2; -webkit-columns: 2; -moz-columns: 2;\"\u003e\n\u003cli\u003e1 bunch of aleho\u003c\/li\u003e\n\u003cli\u003e2 red bell peppers (red fresno peppers are great as well if you find some)\u003c\/li\u003e\n\u003cli\u003e1 scotch bonnet pepper (remove seeds so it’s not spicy)\u003c\/li\u003e\n\u003cli\u003ehalf a large red onion\u003c\/li\u003e\n\u003cli\u003etwo roma tomatoes\u003c\/li\u003e\n\u003cli\u003esalt\u003c\/li\u003e\n\u003cli\u003ecumin\u003c\/li\u003e\n\u003cli\u003ecurry\u003c\/li\u003e\n\u003cli\u003ea bouillon cube unless you can find fermented locust beans or dawadawa\u003c\/li\u003e\n\u003cli\u003eat least 1\/4 cup of palm oil or any oil (sometimes I’ll use more)\u003c\/li\u003e\n\u003cli\u003efresh shrimp or fish filet of any kind (mainly catfish or tilapia), or if you have grilled pieces of chicken that’s also acceptable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin-left: 20px;\"\u003e\n\u003cli\u003eBlitz the peppers, tomatoes, scotch bonnets, and onions in a blender.\u003c\/li\u003e\n\u003cli\u003ePut oil in a pan and when it’s hot, pour mixture into it.\u003c\/li\u003e\n\u003cli\u003eAdd spices including bouillon or dawadawa.\u003c\/li\u003e\n\u003cli\u003eAfter it has cooked for about 4 mins, add protein, cover, and let the flavors cook into the protein. Taste for salt.\u003c\/li\u003e\n\u003cli\u003eAdd chopped aleho and mix it in.\u003c\/li\u003e\n\u003cli\u003eIf you have fish in your recipe, take the fish out so it doesn’t break and lay it back on the greens after the meal is almost ready.\u003c\/li\u003e\n\u003cli\u003eDon’t cook the greens for too long. If it loses its color then it is believed to have lost its nutritional value. You want it not raw but still green and a bit crunchy.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eRecipe 2\u003c\/h3\u003e\n\u003cp\u003eAnother recipe we always had growing up and it brings back memories is when my mom made a sauce that would go with rice. Whenever she boiled the rice, about 5 mins before she turned it off she would add chopped aleho to the top corner and salt it then serve it with the sauce.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e95% on 06\/22\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eLeaf amaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. To get a head start on the season, sow seeds 2-4 weeks before the last frost lightly covered in pots or trays in a greenhouse or sunny window. Transplant 1-2' apart into the garden a couple weeks after the last frost, when the soil has warmed a bit. At this point on our farm, amaranth has seeded itself enough that we harvest many young, tender plants whole at 12\" as a way of thinning, but the plants we allow to mature are given about 2' space in each direction. Mature plants have deep pink taproots that allow them to go long periods of time without watering, and shoot up thick, bushy branches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAleho is wind pollinated and can cross pollinate with many other varieties of Amaranth. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.\u003c\/p\u003e","brand":"Justevia","offers":[{"title":"Default Title","offer_id":43942679052526,"sku":"AMAR-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Aleho_Amaranth_1.jpg?v=1673640450","url":"https:\/\/trueloveseeds.sbs\/products\/aleho-amaranth","provider":"Truelove Seeds","version":"1.0","type":"link"}