Herbarium of the Ancients — Detailed JournalFR · EN
Hybrid Amaranth
Amaranthus hybridus
Read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. In case of doubt, pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.
Like many leafy vegetables, amaranth can accumulate nitrates depending on soil composition; favor cooking and moderate consumption. Not recommended in large quantities during pregnancy due to traditional uses related to women's health, as a precautionary measure. Wash and cook leaves harvested from the wild thoroughly to minimize any risk related to soil contamination or parasites. In case of doubt regarding plant identification, prefer cultivated leaves or those sold at markets rather than uncertain wild harvesting.
Decoction — Leaves
Fresh leaf decoction
Boil a handful of fresh leaves in water for about ten minutes, then strain. Drink warm, between meals. One cup, once or twice daily, for a short period.
Compress — Fresh leaves
Crushed leaf poultice
Crush fresh leaves until obtaining a smooth paste, then apply directly to the affected area and secure with a clean cloth. Renew once or twice daily. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Culinary preparation — Leaves
Cooked leaves as vegetable
Cook the leaves in water or steam for a few minutes, like spinach, before seasoning according to local traditions. One serving of cooked leafy vegetable, according to appetite.
Where to find it
Sourcing the plant
It can be found wild in fields, gardens, and roadsides in Africa, but also cultivated and sold fresh at local markets as a traditional vegetable.
Harvest season
When to harvest
Young leaves are best harvested during the rainy season, when the plant is still tender and before it goes to seed.
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